What is Velveeta Cheese?

Velveeta is a famous American processed cheese product known for its creamy, smooth texture and bright orange color.

It melts easily into a silky liquid, making it a popular choice for dips, sauces, and macaroni and cheese.

But what exactly is Velveeta? Is it real cheese or something else entirely?

Velveeta Cheese History

Velveeta was invented in 1918 by Emil Frey, a Swiss immigrant working at the Monroe Cheese Company in New York. At the time, it was common for cheese wheels to crack or not age properly. Frey experimented with ways to salvage these unusable cheese parts by mixing them with whey and other cheese byproducts.

The resulting smooth, velvety cheese mixture was given the name Velveeta and was a huge hit. The Velveeta Cheese Company was founded in 1923 and sold both American and Swiss Velveeta varieties.

In 1927, Velveeta was purchased by Kraft, which helped popularize it across the country. It was marketed as a nutritious, affordable cheese option and gained favor during the Great Depression and World War II rationing periods.

While early Velveeta contained some real cheese, the formulas and ingredients have changed over time. Today it is classified as a "pasteurized prepared cheese product" and no longer contains any actual cheese.

Key Takeaway: Velveeta was created in 1918 as a way to reuse broken cheese wheels and cheese byproduct waste.

Velveeta Ingredients: What's in It?

Although it looks and tastes like cheese, modern Velveeta is not technically a real cheese. Here are the main ingredients used today:

• Whey protein concentrate
• Milk protein concentrate
• Milk
• Vegetable oil (canola and/or soybean)
• Sodium phosphate
• Modified food starch
• Whey
• Salt
• Calcium phosphate
• Sodium alginate
• Sorbic acid
• Lactic acid
• Cheese culture
• Apocarotenal (yellow food coloring)

The most important ingredient is sodium phosphate, an emulsifying salt that gives Velveeta its smooth, creamy meltability. It causes the proteins to bind with the fats and water instead of separating out.

Other key ingredients like milk proteins, whey, and oil all contribute to the signature cheese-like texture. Extra ingredients like preservatives and stabilizers allow it to be shelf-stable without refrigeration. The iconic orange color comes from yellow food dyes like apocarotenal.

Why Velveeta Melts So Smoothly

The emulsifying power of sodium phosphate is what gives Velveeta its famously creamy and dippable melted texture. Here's a closer look at the science behind it:

• Sodium phosphate is an emulsifying salt that causes proteins to become soluble and bind to fat molecules.
• In regular cheese, the fat and proteins separate when melted, leading to an oily or clumpy texture.
• In Velveeta, the sodium phosphate breaks down the protein structures and forces them to interact with the small fat molecules.
• The proteins bond with the tiny fat globules, absorbing the oils instead of releasing them. This prevents fat separation.
• The soluble proteins now also bind with water, creating a homogenous, smooth liquid when melted instead of clumping.
• Velveeta is heated and stirred vigorously during production to evenly distribute the emulsified proteins.

So essentially, sodium phosphate restructures the dairy components so they bind together into a creamy liquid rather than separating out when melted. This gives Velveeta its signature gooey cheese sauce texture.

How Velveeta Is Made

While the original Velveeta recipe used real cheese byproducts, today's version is made through an industrial manufacturing process. Here are the basic steps:

1. Blend protein sources: Whey protein concentrate, milk protein concentrate, and skim milk powder are hydrated and mixed.
2. Add fats/oils: Vegetable oils like soybean or canola oil are incorporated into the protein mixture.
3. Include cheese culture: bacterial cultures are added to give a cheese-like tang.
4. Add emulsifying salts: Sodium phosphate is mixed in to act as an emulsifier.
5. Heat and stir: The mixture is cooked and vigorously stirred or whipped to emulsify all the components.
6. Pour into molds: The smooth mixture is poured into brick or slice molds and allowed to cool/solidify.
7. Cut and package: Once solid, the Velveeta "cheese" is cut into retail sizes and packaged.

Extra steps like adding colors or preservatives may occur depending on the final product. The cooking and stirring process ensures the mixture becomes a homogeneous solid block with no separation between fat, water, and proteins.

Velveeta Varieties

While traditional Velveeta comes in brick form, there are now many types and styles available:

• Velveeta Slices: Sliced into sandwich-style slices like cheese.
• Velveeta Shells & Cheese: Box meal with shell pasta and cheese sauce.
• Velveeta Cheesy Skillets: Ready-made cheese sauce with pasta.
• Velveeta Fiesta Cheese Dip: Spices added for dips.
• Velveeta Sticks: Mini cheese bites for snacking.
• Velveeta Nutrition Packs: Individual cheese portions.
• Velveeta Cups: Individual melted cheese cups.

Some varieties have extra ingredients added like spices or pasta, but most follow the original Velveeta formulation. The proportional ingredients may be adjusted to create firmer or softer textures for different end uses.

Velveeta Nutrition Facts

Velveeta is high in fat and sodium compared to natural cheese. Here is the nutrition information per 1 oz (28g) serving:

Velveeta gets about half its calories from fat, mostly saturated. It's also very high in sodium due to all the salt-based emulsifiers and preservatives. There is some protein from the dairy components.

Compared to regular cheddar cheese, Velveeta has more calories, fat, and sodium. However, it does contain more calcium than many natural cheeses.

Key Takeaway: Velveeta is high in sodium, fat, and calories compared to natural cheese, but does provide calcium.

Is Velveeta Gluten Free?

Velveeta contains no gluten ingredients, so it is considered gluten-free. However, it's important to note that cross-contamination is possible during manufacturing in shared facilities.

People with celiac disease or gluten sensitivity should exercise caution and only consume certified gluten-free products that are produced in dedicated facilities. For highly sensitive individuals, Velveeta may not be the best choice despite not containing gluten.

How to Store Velveeta

Unopened Velveeta has an extended shelf life and can be stored at room temperature in the pantry. The box or packaging should be kept dry and sealed. Avoid temperature extremes.

Once opened, Velveeta should be refrigerated. Reseal the packaging tightly or store in an airtight container. Refrigerated Velveeta stays fresh for up to 6-8 weeks.

Freezing is another long-term storage option for opened Velveeta. Freeze it in the packaging or wrapped in plastic wrap. Thaw refrigerated overnight before using.

For best quality and food safety, use Velveeta within the time period printed on the package. If mold grows or you notice an off smell or color, it's best to discard.

Velveeta Substitutes

There are several good options for substituting Velveeta in recipes:

• American Cheese Slices - The closest substitute in meltability and flavor.
• Processed Cheese Spreads - Cheez Whiz or cheese spreads also work.
• Real Cheese + Sodium Citrate - Add 1/2 tsp citrate per pound of shredded cheese.
• Bechamel Sauce - A creamy white sauce made with butter, flour, and milk.
• Evaporated Milk - Adds creaminess; use 1 1/2 cups per pound of cheese.

For the best results, experiment with mixing different types of cheeses and sodium citrate until you achieve the desired gooey, velvety consistency for your needs.

Common Velveeta Uses

Thanks to its creamy melty texture, Velveeta is commonly used in:

• Nacho cheese dips
• Queso fundido
• Macaroni and cheese
• Cheese sauces
• Casserole recipes
• Cheeseball appetizers
• Broccoli cheese soup
• Grilled cheese
• Cheese fries/tots

It's valued in cooking for making creamy sauces and dips that incorporate smoothly without oil separation. The mild flavor also works well in combination with spices, vegetables, and other ingredients.

FAQs

Is Velveeta considered real cheese?

No, Velveeta is not technically classified as real cheese due to the ingredients and manufacturing process. It is labeled as a "pasteurized prepared cheese product."

Why does Velveeta melt so easily?

The emulsifying salts, especially sodium phosphate, cause the proteins to smoothly bind with fats/water instead of separating when melted.

Can you freeze Velveeta cheese?

Yes, Velveeta can be frozen for longer term storage. Freeze it in original packaging or wrapped to prevent freezer burn. Thaw overnight in the refrigerator before using.

What's the best Velveeta cheese substitute?

American cheese or cheese sauce made with real cheeses and sodium citrate offer the closest texture and melt.

Is Velveeta safe to eat if expired?

Unopened, expired Velveeta can likely be safely consumed within several months past the printed date. However, quality declines over time so it may not melt as well.

Conclusion

While Velveeta isn't technically a real cheese, it has undeniably become an iconic American staple valued for its creamy, melty properties.

Its unique manufacturing process using emulsifying salts gives it a texture unmatched by natural cheeses.

Velveeta's mild, gooey qualities make it a versatile cooking ingredient for sauces, dips, casseroles, and more.