While not usually the first choice when it comes to cheese, this milky and velvety all-American staple has a lot more to offer than you may think.
History
Velveeta was created as a solution to use up broken cheese wheels. In 1918, the Monroe Cheese Company asked Swiss immigrant and cheese developer Emil Frey to create a product from the broken Swiss cheese wheels that couldn’t be sold. He created a soft cheese mixed with whey for a uniquely silky and creamy melt.
The cheese grew significantly in popularity during the following decades. In the 1930s, the American Medical Association lauded Velveeta as an affordable superfood and, due to the rising prices of milk and cheddar at the time, it became a cost-effective solution for struggling families throughout the Great Depression and WWII. Kraft even published a variety of recipes involving Velveeta, from classics like cheesy risotto to unique ideas like Hawaiian-inspired peanut butter sandwiches with pineapple and maraschino cherries.
While no longer considered a health food today, Velveeta still remains a popular household cheese for its affordability, velvety melting texture, and cheesy taste.
Taste and Texture
Velveeta is milky and salty with a hint of sweetness and a slight tanginess at the finish. In its solid form, Velveeta is soft, smooth, and easily pliable. And, as its name suggests, it melts into a velvety rich texture when heated. Unlike many traditionally made cheeses, which separate when melted, Velveeta is able to stay emulsified, resulting in a creamy final product.
Uses
Velveeta is best utilized for its uniquely creamy and smooth texture when melted. Use it to create thick and cheesy chowder or velvety rich cheese dip. You can also combine Velveeta with other cheeses to help improve their melting texture. This technique is great for making cheesy pasta, grilled sandwiches, and cheese sauce for nachos or burritos.
The cheese’s mild flavor lends itself well to a variety of flavor combinations. It makes an excellent cheese fondue for both sweet and savory dippers and can also be added to baked goods, whether melted into the batter or added to the center for a molten cheesy core.
Feature Image: Flickr user JeepersMedia ( CC BY 2.0 )
