What is your experience with Velveeta?

I'm over 60 and while we ate sandwiches as kids made with Kraft singles which were at that time not even individually wrapped I can't ever remember my mom using Velveeta even though it was very heavily advertized on tv and in magazines. The first time I ever bought a box was maybe 10 years ago because I wanted to try the recipe for cheesey salsa sauce from the label on a can of Rotel. It was nasty. The remaining Velveeta stayed in the fridge for months till it eventually got tossed. I still buy the singles occasionally for a quick sandwich but don't like it for grilled cheese anymore like I did as a kid because it's so gummy and sticks like glue to teeth. Plus if you're watching your sodium intake processed cheese is loaded in sodium.

Beneful1 wrote: ↑ I'm over 60 and while we ate sandwiches as kids made with Kraft singles which were at that time not even individually wrapped I can't ever remember my mom using Velveeta even though it was very heavily advertized on tv and in magazines. The first time I ever bought a box was maybe 10 years ago because I wanted to try the recipe for cheesey salsa sauce from the label on a can of Rotel. It was nasty. The remaining Velveeta stayed in the fridge for months till it eventually got tossed. I still buy the singles occasionally for a quick sandwich but don't like it for grilled cheese anymore like I did as a kid because it's so gummy and sticks like glue to teeth. Plus if you're watching your sodium intake processed cheese is loaded in sodium.

This

We are also over 60

Kraft Singles & Cheez Whiz back then were every fridge that had kids

My tastes have matured … but there are some occasions where either of these have their place

Velveeta was definitely a US product that I only ever saw on tv from the USA

I think it was also much bigger in the US South than North …

I know the first time I had it was in Pimento Cheese … and my reaction was the same as the OP

https://en.wikipedia.org/wiki/Pimento_cheese

What a god-awful mistake!

Velveeta isn’t just processed cheese … it’s OVER PROCESSED CHEESE

Horrid stuff. How anyone can eat it is beyond me

* Pimento Cheese is probably decent when made with REAL CHEESE
(Much like a cheese ball / cheese dip is )
But I cannot say I have tried a recipe
I am still shell shocked from my first encounter

EDIT / ADD … I think Deli Cheese just refers to cheeses from around the world (found in the Deli section of the grocery store) vs cheeses that a prepackaged in blocks etc (and found in the Dairy Section).

So in the USA … those would be usually referred to as American Cheeses
Even tho they could be Cheddar - Marble - Swiss - Gouda - etc
They just are all made in America (think the No Name Blocks - Kraft - Cracker Barrel etc)
And there’s a HUGE Difference when it comes to taste

I think I bought a Velveeta loaf once a few decades ago. Thought I still had the wire slicer than came in the box.

PointsHubby wrote: ↑ * Pimento Cheese is probably decent when made with REAL CHEESE
(Much like a cheese ball / cheese dip is )

It really is! There was a great little restaurant in Toronto many years ago that specialized in soups. They made their own pimiento cheese which would be spread on sturdy fresh bread to accompany the soups. That place was always crowded and patrons would share tables (and ignore each other while they did.)

I bought Velveeta once, maybe 15 years ago, when a friend shared a cheese dip recipe and said it absolutely HAD to be made with Velveeta and nothing else and it was amazing. She said it was the best thing ever. I had to hunt all over the grocery store to find the stuff. It was just sitting on a shelf, far away from the actual cheeses. And the dip was terrible. Never again.

Its good in that movie theatre nacho, pretzel dip type of cheese sauce…

I mix velvetta with cream and some grated real cheddar.
Velvetta is for the consistency. Otherwise its like eating a pure slice of processed cheese on its own… nasty. yet it works on burgers perfectly.


Try 50% velvetta , 50% grated whatever medium , cheddar, and cream.

UrbanPoet wrote: ↑ Its good in that movie theatre nacho, pretzel dip type of cheese sauce…

I mix velvetta with cream and some grated real cheddar.
Velvetta is for the consistency. Otherwise its like eating a pure slice of processed cheese on its own… nasty. yet it works on burgers perfectly.


Try 50% velvetta , 50% grated whatever medium , cheddar, and cream.

That's what I did, and the velvetta flavour is just too over powering in my opinion. Next time I'll add even less. I want for there to be absolutely no kraft singles flavour at all.

UrbanPoet wrote: ↑ Its good in that movie theatre nacho, pretzel dip type of cheese sauce…

I mix velvetta with cream and some grated real cheddar.
Velvetta is for the consistency. Otherwise its like eating a pure slice of processed cheese on its own… nasty. yet it works on burgers perfectly.

Try 50% velvetta , 50% grated whatever medium , cheddar, and cream.

This

dealo'day wrote: ↑ That's what I did, and the velvetta flavour is just too over powering in my opinion. Next time I'll add even less. I want for there to be absolutely no kraft singles flavour at all.

See if this was me … in this case I would sub cheez whiz for the velveeta
Similar but different in taste

I have often found myself in a pinch for time and melted good cheddar with a bit of milk / cream & cheez whiz for a quick cheese sauce over hearty veggies

dealo'day wrote: ↑ That's what I did, and the velvetta flavour is just too over powering in my opinion. Next time I'll add even less. I want for there to be absolutely no kraft singles flavour at all.

Use old cheddar. Did you actually do a 1:1 ratio of cheddar cheese to Velvetta?

PointsHubby wrote: ↑ This



See if this was me … in this case I would sub cheez whiz for the velveeta
Similar but different in taste

I have often found myself in a pinch for time and melted good cheddar with a bit of milk / cream & cheez whiz for a quick cheese sauce over hearty veggies

I've only had cheese whiz once so I can't recall what it tasted like. But thanks for the suggestion, I might give it a try.
However I'm more interested in this stuff


But whether it's cheese whiz or puck, I have no clue what the consistency would be like with the pasta.

https://www.walmart.ca/en/ip/puck-cream ... 0200232632 it costs as much as velveeta if not a bit more however is not bad. It's just like laughing cow

dealo'day wrote: ↑ I've only had cheese whiz once so I can't recall what it tasted like. But thanks for the suggestion, I might give it a try.
However I'm more interested in this stuff


But whether it's cheese whiz or puck, I have no clue what the consistency would be like with the pasta.

https://www.walmart.ca/en/ip/puck-cream ... 0200232632 it costs as much as velveeta if not a bit more however is not bad. It's just like laughing cow

Cheez Whiz tastes a bit like Kraft Singles … but cheesier
It’s tolerable
And ok in a pinch
Best for a sauce / dip situation combined with real cheese

Like I said earlier it was a norm in the fridge when I grew up
Cheez Whiz Sandwiches were a quick snack
(Much like Peanut Butter was … came in a jar)

Let’s just say both were presentable enough to make it into fancy tea sandwich roll ups
The cheez whiz with gherkins = https://thewineloverskitchen.com/rolled-tea-sandwiches/
And the Peanut Butter with banana centres

Not tried Puck (never even seen it before)
But if it tastes like Laughing Cow cheese
It’s good enough to perk my interest
If I see it, think I will pick up a jar

PointsHubby wrote: ↑ Cheez Whiz tastes a bit like Kraft Singles … but cheesier
It’s tolerable
And ok in a pinch
Best for a sauce / dip situation combined with real cheese

Like I said earlier it was a norm in the fridge when I grew up
Cheez Whiz Sandwiches were a quick snack
(Much like Peanut Butter was … came in a jar)

Let’s just say both were presentable enough to make it into fancy tea sandwich roll ups
The cheez whiz with gherkins = https://thewineloverskitchen.com/rolled-tea-sandwiches/
And the Peanut Butter with banana centres

Not tried Puck (never even seen it before)
But if it tastes like Laughing Cow cheese
It’s good enough to perk my interest
If I see it, think I will pick up a jar

Fair enough, the rolled sandwich with cheese whiz and pickles does sound like a great idea. I would have never thought about combining the two.
All of those rolled sandwich recipes are quite neat but the creamy goat cheese roll sounds absolutely divine.

I think why ATK suggested deli american cheese is for the gooeyness and despite me using 40% of the entire pack on 226 grams of dry pasta, I found that the gooeyness that it brought wasn't worth it at all. In fact, simply adding a bit more cream/milk ensured more gooeyness with the cheese since more of the starch from the pasta would go into it.

Also as for puck, I think you'll find it at Food Basics as well as walmart. But I have no clue who stocks what, it seems like each grocery store is quite unique in what they stock.
But in my opinion, it's pretty much plain laughing cow in a jar. Good luck in your search!

Big fan of ATK = America’s Test Kitchen
Cannot say I have ever failed with one of their recipes

I watched the video
That’s their Simple Stovetop Mac & Cheese Recipe from Season 18, Episode 1 (2018 )
I have not tried that one … where you boil the macaroni in a mix of milk & water
But I have tried others from their cookbook (I have the 2018 / 18 Seasons Edition)
All a success
(Great cookbook BTW … worth the investment )

I think the issue with that quick recipe does indeed lie in the addition of “American Processed Cheese”
And which one, and how much you use

Even in the video … they say they incorporated real cheddar … and were picky about which American Cheese they selected … recommending those sold at the deli vs prepackaged

American Cheese … has quite honestly been a term thats confused me
I mean no one else calls their cheese(s) just by country of origin
By Place perhaps … Cdn Cheddar to qualify our Cheddar from UK Cheddar
Or … Oka Cheese (a town / abbey in Quebec) - Parmesan (from the Parma Province in Italy etc) *

So I did a bit of digging to learn more
Turns out American Cheese is more a process than anything else
Here’s an interesting article on that … and an explanation of which type of American Processed Cheese is best for each application
Very helpful

https://www.seriouseats.com/whats-reall ... can-cheese

* Note - America does have some decent non processed cheese they don’t label as American Cheese but rather by the name of the region they come from (like how the rest of the world does it). Example … Pinconning Cheese (from Pinconning MI )
https://en.wikipedia.org/wiki/List_of_American_cheeses

Taste is such a personal thing...something that tastes amazing to one can taste awful to someone else. Have you ever tried a recipe that was highly-rated and well-reviewed only to find it underwhelming - or worse? Heck, how about buying a food item because someone you knew has raved on and on about it, only to try it and think, 'meh' and toss it away? Taste is one of those things that really is subjective, and I think it's important to not 'yuck' someone else's 'yum', especially with such a diverse population.

Having said this...I will admit that I very much enjoy Velveeta. I don't cut slices of the stuff to eat plain and on its own, but it has its uses. I grew up on Cheez Whiz as a cheese sauce and Kraft Singles on my sandwiches....and I still like them once in awhile. Everything has its place, I believe.

A few years back, I bought an electric smoker, and Velveeta is one of the cheeses I smoke. Smoked Velveeta lends itself wonderfully to a homemade queso that I make - and that is one of those things that isn't suited to real cheese, because the taste and consistency is off, IMO. Of course, as with anything, YMMV.

Long Live Velveeta!!! (and, in a literal sense, it really does! that stuff keeps forever!)

MissGidget wrote: ↑ Taste is such a personal thing...something that tastes amazing to one can taste awful to someone else. Have you ever tried a recipe that was highly-rated and well-reviewed only to find it underwhelming - or worse? Heck, how about buying a food item because someone you knew has raved on and on about it, only to try it and think, 'meh' and toss it away? Taste is one of those things that really is subjective, and I think it's important to not 'yuck' someone else's 'yum', especially with such a diverse population.

Having said this...I will admit that I very much enjoy Velveeta. I don't cut slices of the stuff to eat plain and on its own, but it has its uses. I grew up on Cheez Whiz as a cheese sauce and Kraft Singles on my sandwiches....and I still like them once in awhile. Everything has its place, I believe.

A few years back, I bought an electric smoker, and Velveeta is one of the cheeses I smoke. Smoked Velveeta lends itself wonderfully to a homemade queso that I make - and that is one of those things that isn't suited to real cheese, because the taste and consistency is off, IMO. Of course, as with anything, YMMV.

Long Live Velveeta!!! (and, in a literal sense, it really does! that stuff keeps forever!)

Good post

Another POV given in an informative & respectful way … is always a good thing on a DISCUSSION FORUM

And you are right … we all have different taste buds = different personal tastes

For sure, ATK is fantastic.

I also have seen their books sold but never bought it although it seems like you're right in that it's a good investment but I find find myself pulling recipes from online based on the ingredients I have as opposed to doing it the other way around.

Another odd note about American cheese is that its name seems like misnomer since Kraft had invented it in Canada. But like you said and like how seriouseats points out, it's a process much like french fries despite fries not being invented in France. Also thank you for the wiki link, it had never occured to me that there is more than one variety of american cheese much like Pinconning cheese.

MissGidget wrote: ↑ Taste is such a personal thing...something that tastes amazing to one can taste awful to someone else.

Absolutely. I was being unnecessarily judgemental by stating it was a downgrade. American cheese wasn't a staple when I grew up, it just sat in the fridge for years. Given how much it's mocked and the price I paid, I found myself unnecessarily annoyed with what came out. You're quite right in that regard and how common it is for something popular doesn't live up to its hype. Sorry about that. I honestly shouldn't be closing myself off in to making absolute statements since I share the same view as you do when it comes the arts but not fully with food which makes no sense since cooking is just as much of an art.

Especially given that I too like processed cheese, much like you do. Whether it's laughing cow, puck or even nacho cheese, I find it all great so I certainly have no right there to bash other processed cheeses.

Nevertheless, thanks for the lovely reminder.

Viva Velveeta!

dealo'day wrote: ↑ For sure, ATK is fantastic.

I also have seen their books sold but never bought it although it seems like you're right in that it's a good investment but I find find myself pulling recipes from online based on the ingredients I have as opposed to doing it the other way around.

Another odd note about American cheese is that its name seems like misnomer since Kraft had invented it in Canada. But like you said and like how seriouseats points out, it's a process much like french fries despite fries not being invented in France. Also thank you for the wiki link, it had never occured to me that there is more than one variety of american cheese much like Pinconning cheese.

We watch the show pretty regularly on PBS. Love the format. Very informative.
(We also enjoy their spin off … Cooks Country)

One of the reasons I bought the ATK cookbook is a lot of their recipes are proprietary / locked on their website. So you either have to subscribe $ or buy a cookbook.

Their cookbooks … actually it’s one cookbook … is updated / added to annually as an anthology … is great.

I have the 2018 Edition (Seasons 1 thru 18). Now they are on the 21st Edition (Seasons 1 thru 21).

I got mine in 2019, just before the 19th Edition was released. Got it thru Chapters / Indigo for a decent price on sale. Good way to buy if you want a new copy. Just buy last years model when they are being cleared out.

If you are open to a used copy … I would imagine there are a lot to be had cuz of the annual rerelease. Good way to prob save some $

Although I doubt I will ever sell my 2018 Edition … I will eventually get a newer edition, and just pass my older one onto a family member or another Cookbook lover.

ATK Cookbook is awesome … I consider it a Kitchen Essential … right up there with The Joy Of Cooking cuz the recipes are all well explained, tested, and there is a lot of other info in the book that can serve as reference material (just like Joy does).

For one thing … it also gives you all the test results for Best Equipment & Ingredients segment from the tv show. That info I have found invaluable when looking to add or replace an item to my pantry / larder.

For sure, and if you haven't seen them on youtube, I would recommend it. As they have seperate segments just for the website like What's Eating Dan. Although I have no clue if it'll be on PBS as I don't watch cable.

I haven't used my TPL card but I'll take a look if Toronto Public Library has an e-copy of it that I could look into. Nevertheless, thanks for the info.
And I agree with the equipment part, I have gotten a lot of things thanks to them that have been helpful.

Also given how much you're into food, might I recommend glen and friends This is a Torontonian who does youtube as a hobby but who's full time job is to do food commercials so he is certainly no chef like those in ATK. Nevertheless, he has a really neat series that he keeps up where he makes Canadian recipes from various eras whether it's the mid 1800s, depression era, etc. Also he ends each segment with a page on screen with the ingredients list and directions. Also just as a fun fact, the kitchen you see on camera is just in a small shed. There is another video he did where he toured the shed and his basement of everything he owns to create the commercials.

Me too, never tried Velveeta until recently and I think I will be going back to Cheese Whiz and old cheddar for my mac and cheese. Takes weird to me.