Skim Milk, Milk, Canola Oil, Milk Protein Concentrate, Sodium Phosphate, Contains Less than 2% of Modified Food Starch, Whey Protein Concentrate, Maltodextrin, Whey, Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid as a Preservative, Milkfat, Sodium Alginate, Sodium Citrate, Enzymes, Apocarotenal and Annatto (Color), ...

Velveeta is typically used in recipes where it's important for the cheese to melt and melt smoothly. The main example of this is in cheese dips, such as the traditional Tex-Mex dish chile con queso dip, made by combining Velveeta with Ro-Tel, a brand of canned tomatoes with diced chiles.

Kraft Foods introduced Velveeta cheese products in 1927 after acquiring the brand from The Velveeta Cheese Company. Kraft headquarters was previously located in Northfield, Illinois. Kraft Foods were made at around 160 manufacturing facilities around the world.

Velveeta isn't exactly American cheese, but it's pretty close. Much like the Kraft singles, it's made up of mixtures of old cheeses, all of which are processed with emulsifiers, which hold it together, and then processed to give it that perfect meltiness.

Originally Velveeta was made from real cheese. Today, it's mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. By the Food and Drug Administration's standards, that's not real cheese - which is why the FDA forced Kraft to change its label from "cheese spread" to "cheese product."

Why is velveeta cheese so expensive? Cheese is minimally processed before being strained and solidified, and is then allowed to ripen and develop its flavor. Velveeta takes more processing, before being packaged. Velveeta's main features are its soft consistency, and easy melting and mixing.

It's inedible unless melted. There's a reason Kraft markets it as “liquid gold.”

Velveeta is highly processed cheese product and contains high calorie and fat content and little to no nutritional value, making it a non-healthy food choice. Eat Velveeta knowing that it is an indulgence and that it should be consumed in moderation.

Monroe, New York Velveeta is a brand name for a cheese analogue similar to American cheese. It was invented in 1918 by Emil Frey of the "Monroe Cheese Company" in Monroe, New York. In 1923, "The Velveeta Cheese Company" was incorporated as a separate company. In 1925, it advertised two varieties, Swiss and American.

Monroe, NY Monroe, NY, Of Course! American ingenuity is a remarkable thing. Among our greatest gifts to the world are products that - how shall we put this - resemble real things but are themselves wholly unreal.

The Kraft Heinz Company - VELVEETA and Compartés Launch TruffVels, an Over-the-Top, Indulgent Treat Combining Two of Life's Greatest Pleasures.

Velveeta is "pasteurized processed cheese food." Velveeta is not real cheese. Thus, this is a quest for a substitute for a substitute. Velveeta is beloved because it melts so beautifully, unlike cheddar and most (real) cheese, which tends to break apart, oozing grease, when heated.

Velveeta is highly processed cheese product and contains high calorie and fat content and little to no nutritional value, making it a non-healthy food choice. Eat Velveeta knowing that it is an indulgence and that it should be consumed in moderation.

The gooey product has a permanent home in many Americans' pantries. But if you're trying to diet, lose weight or eat better, it may be time to dump the Velveeta and replace it with a healthier substitute. Velveeta is high in calories and fat with little in the way of nutritional benefits.

Originally Velveeta was made from real cheese. Today, it's mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. By the Food and Drug Administration's standards, that's not real cheese - which is why the FDA forced Kraft to change its label from "cheese spread" to "cheese product."

60 calories per 1 oz. Melts better and 60% less fat than cheddar cheese! Facts per Serving: This Product: 3g fat. Regular Velveeta: 4g fat.