The Gooey History of Velveeta
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- Опубликовано: 17 сен 2022
- Weird History Food is getting cheesy, covering the history of Velveeta. Everyone's favorite party dip for tortilla chips has a longer history than one would expect. Coming from the dairy mind of Emil Frey, Velveeta has changed a lot over the years. How much? Well, take a dip into this video and find out. Chips are not required during the viewing of Velveeta, but a bib might be a good choice.
#velveeta #foodhistory #weirdhistoryfood 
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What a wild ride Velveeta had. We need to demand a comeback of the original recipe!
Agreed
Facts
Just order some sodium citrate and add to your favorite puddle of assorted mild German/swiss cheeses
They could market it as 'Premium' Velveeta, charge a few extra bucks, or, give it a 'fancy' name and sell it at higher end grocery stores like Trader Joe's and slap even more to the price tag. Wealthy sorts would suck that up, especially those that came from humble roots and grew up with Valveeta, this would be a nouveau riche staple. I could see haute cuisine restaurants taking it and making high scale versions of Valveeta staple dishes. In short it would be a boom for Kraft to do it.
It's my understanding that that's what most of the stuff in America's cheese caves is, because it's cheaply made and keeps long.
I’m so proud of my country for allowing me to honestly say that we had a black market for Velveeta cheese
lol
I was gonna like this comment, but your thumbs up count is at 69, so I’ll just agree via comment
Back in the early sixties my dad and uncle were margarine bootleggers.
Lol
@@DBAllen
Did the margarine have trans fats?
If yes the shit they were dealing was more dangerous than a lot of controlled substance lol
I love Velveeta! However, I would love to taste the original recipe. Such a shame it’s not still around.
I'd love to see if Max Miller (Tasting History) could get his hands on a semblance of the original recipe! It'd be fun to see him make cheese!
@@LindseyLouWho I was thinking the same thing!
You can order sodium citrate online. Then melt down some swiss, add the acid, and voila
@@nadas9395 Maybe throw in some of the liquid from cottage cheese for whey. That may be the missing ingredient on top of your idea.
@@nadas9395 that’s exactly what I did. You can use decent cheese and a little bit of sodium citrate, boom, smooth melty cheese.
It speaks volumes about the depths of my childhood poverty that as a child I believed Velveeta to be "fancy".
Velveeta is SO expensive!! It may not actually be fancy but it's certainly priced like it is.
It's expensive because it's still a large block of cheese
@@societyisboring I've bought cheaper actual cheeses of the same weight as Velveeta for less.
Government cheese the off brand Velveeta.
Another suggestion: Orville Redenbacher, the man who practically reinvented pop corn.
Best popcorn around ^_^
Second-greatest man in the history of Indiana, and then only because Redenbacher never dropped eight points in nine seconds on the Knicks.
Popcorns been around before actual corn
@@mawlinzebra Thus the "re" in "reinvented"
its awesome that you can get popcorn with butter taste right out of the microwavs in the us.
in Germany they only sell sweet popcorn or if with salt than without the butter
Thanks again for making this side channel. I love learning the history of food for some reason. 😅
It's interesting that you think of Velveeta as food... 🤣
@@pretendtobenormal8064
Frankenfood is food to 🤷♀️
While it’s interesting and entertaining keep in mind a lot of what this channel tells is straight up lies to fit the mainstream narrative
I remember reading stories about the Velveeta "shortage". Then I walked into a massive retail store and saw large displays of it. I imagined it was just a marketing scheme to sell more and there wasn't really a shortage.
It's been a while since I was in America but I do remember hearing around late last year that there was a shortage of cream cheese- And really everyone was just going "No it isn't a thing". Probably the same thing.
@@ThePieMaster219 My local Safeway stands as testament to shortages being very real in America right now...it looks like a Soviet grocery store in Gorbachev's time.
@@ThePieMaster219 no, there was a cream cheese shortage (among other things) and that’s because of Biden.
@@ThePieMaster219 cream cheese shortage was real
kind of like the false gas shortage of the 1970's
There are a number of recipes floating around on how to make your own custom processed cheese with your favorites, like cheddar and gruyere. These use either gelatin or sodium citrate (frequently available in the grocery spice aisle.) This will melt just as smoothly as Velveeta, and actually contain real cheese.
I've made it with gelatin and it worked surprisingly well. I kind of want to get my hands on some sodium citrate...I can get 2 lbs of cheddar for less than 2 lbs of Velveeta.
So sodium citrate is what I needed. 🤔 Good to know
@@RaisonLychi There are a few different ones, with some variation in exactly how they work and how salty they taste.
As a kid, when we had grilled cheese sandwiches, it was _always_ Velveeta cheese. I can remember my grandmother saying "oh, the kids won't like 'cheese slices,' they're too sharp."
Imagine thinking a "Kraft Single" is _too sharp!_ ??
Thank you granny, many a nice grilled cheese with tomato soup was had by us youngin's.
Pregnant lady here.. this comment helped me find what I've been craving for the last 3 days 😂 thankyou
I'm a kraft single kind of guy for grilled cheese. But I make Qeuso with Velveeta
You'd think some other company that makes the premium items that are in the health food section of grocery stores, like Annie's, for example, would start making their own version of Velveeta, using the original recipe. I'd probably be so expensive, though, and Velveeta is already so expensive. The only way I could see that it would work is if they could somehow make it cheaper, but I don't see how that could be possible.
Where there's a large cheesemaking presence (like NY, WI, VT) it might be possible.
Velveta and “American Cheese” are trash processed products. The people that buy premium items tend to buy actual cheese not “processed cheese product”
My bestie loves Velveeta shells n cheese but, surprisingly enough, she also really likes the regular Annies mac n cheese products. They do have their own version of "deluxe" mac n cheese with the liquid pouch of their version of Velveeta.
It would not be that expensive. To emulsify a pound of cheese requires perhaps fifty cents worth of sodium citrate. In industrial quantities the cost is about eight cents a pound. No, I think there are likely other reasons why Kraft is making Velveeta the way it does.
@@louisc.gasper7588 It is literally less expensive to make my own (as long as I buy store brand cheddar) lol Even with a dollars worth of sodium citrate added.
Remember hearing the commercial of the product with the old lady shouting Velveeta. It was funny. Great content as ever from Weird History Food.
Half a block of Velveeta and a can of spicy Rotel makes a great queso. There. I said it.
Yeah, but does the result look like Shub Niggurath, Black Goat of the Woods with a Thousand Young? Because that's what Fox News' Dana Perino has convinced me queso is supposed to look like.
We used to call that fondue...probably some fondue fans recoiling at that.
@@scockery Using canned tomatoes instead of red wine is a... bold choice.
Rites is hot shit
@@ccggenius bro what the fuck are you talking about
I would LOVE to know the history behind canned meats like Vienna Sausages and Corned Beef Hash. They seem so odd yet delicious and I would love to know how long they've been around. Thank You! 😊
We need to start a petition for them to bring back the original Velveeta recipe
Why isnt it already a thing
@@DMTforYourScreen because it is cheaper to produce a product full of fillers and artificial stuff, than what I bet it tasted like in the beginning, so very good, that’s why they bought it and why they changed the recipe.
@@DMTforYourScreen Welcome to America. We love our f--king country and our country loves f--king us.
My kids' mum is the biggest Velveeta fan I've ever known. I'm sending her this video.
I lived in Monroe, NY and they take their Velveeta and Liederkranz very seriously. There's an annual Cheese Festival every year in the fall. Streets are closed off in the center of town, and it's a huge event. fun times :-)
I’m living in the wrong state.
We prefer land o lakes in Monroe now 😂😂
I didn't grow up with Velveeta, so it's just okay to me. I have used it (sparingly) in recipes, but not by itself. I remember when the Velveeta version of boxed macaroni and cheese hit the shelves in our town, and my sister fell in love. It was okay, but I wanted more flavor. If I'm going to use it at all, I put a southwest salsa, refried black beans with lime, and Velveeta in a crock pot and melt it all into the world's ugliest - but tastiest - bean dip. I could probably use American cheese in it, in place of Velveeta, but Velveeta is convenient.
Add whole milk
Real cheese and evaporated milk
there is a version of mac and cheese made with Cracker Barrel cheese, that will make your head explode, it is SOOO GOOD! but you can also buy the small blocks of the cheese by itself, its delicious but kinda pricey, at least for my budget as of late.
It's funny you said that the shells taste better . When I was a kid my mom would sometimes get cartoon shaped Kraft macaroni and cheese. I was convinced that the shapes tasted better than the regular elbow macaroni shape lol. I was at the store with my 6 year old and he wanted the single serving mac and cheese so I said get the unicorn shaped ones because the shapes always taste better. When we got home he wanted some and sure enough he said you're right they do taste better. I know Velveeta is different, but it made me think of this. Your channel always brings back some kind of childhood memory for me.
Well the Italians say different pasta shapes go with different sauces despite it being the same stuff so you might be on to something there. I don’t like the shells though, they remind me of insect grubs.
@@mgthestrange9098 Oh wow! I had no idea lol.
I thought this as a kid and even into my adult years. I prefer it with shapes and one of my low-key favorites is just Kraft shells with 3 cheese. It's a smarter serving than a box of Velveeta shells.
i remember when Franco-American had the sonic the hedgehog pasta back in the 90s.. i ate so much of that soggy tomato soup pasta as a 4 yr old.. i can't even stand the smell of spaghetti os / tomato soup without gagging.
@@rionthemagnificent2971 Lol!
I would have LOVED to taste the original Velveeta. I've always hated what has been called Velveeta during my lifetime.
I know. I'm so intrigued by the thought of the original.
It’s hispanic heritage month, im a young mexican from the hood that gets high on my RUclips channel & i do food vlogs😅
You hate meltable cheese?
@@Clay3613 -- Reading and comprehension should go hand in hand, but here it was lost on you.
I don't know what it tastes like. I'm sure I've had it in dips and all, but I've never used it to cook with. Love me some Kraft American cheese though.
Cheese and whiskey: two elements that make life possible
Now I need to know where and how I can try something like the original Velveeta
Hi folks! I took the liberty of compiling by hand, in verbatim, ingredients listed on the actual boxes
from the following time frames, you can see how it changed!
1940's Velveeta
"Velveeta is a dairy product composed of process american cheese
pasteurized with added condensed whey, skim milk solids, and
cream. It contains 44% of moisture and 23% of butterfat. The
condensed whey adds to the product milk sugar and milk minerals
lost in the making of american cheese."
50's/60's VELVEETA "pasteurized process cheese food"
"American Cheese, condensed whey, nonfat dry milk solids, water,
cream, sodium phosphate, salt, artificial color. Moisture 44%,
Milkfat 23%"
70's Velveeta
"American and swiss cheese, condensed whey, water, nonfat dry
milk, sodium phosphate, cream, salt, artificial color. Moisture 46%,
milkfat 20%"
80's Velveeta
"Natural Cheese (American [cheddar(milk, cheese culture, salt,
enzymes) and Colby]), water, whey, sodium phosphate, whey protein
concentrate, skim milk, milkfat, salt, annatto and apocarotenal
(color)"
2022 Velveeta
"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), cheese
culture, vitamin a palmitate"
Wow. That explains why the stuff I ate in the 70’s and 80’s wasn’t so bad. It was much closer to actual cheese!
Thank you for your service.
I had only ever heard of this stuff on American sitcoms, and from the mucking about on Frasier I had actually assumed it was some brand of biscuits, but I was thinking it sounded a little like the processed cheese slices that are sold mostly for making McDonalds style burgers at home.. anyways, quick look on Sainsburys website, and their own brand processed cheese slices have an ingredients list similar to the 50’s (60% cheese, a selection of chemicals and then various milk derivatives) while the Dairylea slices (made by Kraft, although they’re hiding under the name Mondelez these days) are more skimmed milk than cheese
I sometimes crave cheese, but I've never had a craving for Velveeta. Really wonder what the original tasted like. Must have been outstanding.
I'd imagine it would be like a blend of baby swiss, cheddar, and evaporated milk. Creamy and nutty with a subtle sharpness to give it that "twang" 🤔😅
They should release the original recipe as a limited time offering
I love Velveeta especially Velveeta Mac n Cheese although it would be cool to try the OG recipe.
Velveeta was my "go to" bait for ice fishing in the '60s, '70s, '80s and early '90s. I tried to overlook the fact that it was a great dip with tortilla chips when mixed in s double boiler with a can of Rotel. Never got "skunked" when using Velveeta on the ice.
Try adding some cooked sausage and onion. Mmmmmmmm!
@@BELCAN57 I think you missed the point.
He's using it as bait. I use it as a dip. 😋
@@BELCAN57 missed it again.
I caught a fish on a sultana dipped in Vegemite ...nothing else on the boat lol
Suggestion: Tacos. Carnival and fair food. Barbecue. Microwave popcorn. Jiffy Pop popcorn. Ritz crackers. TV dinners.
I only eat what I find in my pockets.
- David Letterman.
Quite the roller coaster. I would quite enjoy a return to the original recipe.
The writers and commentator for this series are comedic geniuses...
The presenter's accent reminds me a bit of Vin Scully...if Scully were in a particularly snarky mood, something he legendarily never was on Dodger broadcasts.
Everyone saying they want to try the original, real cheese version… you can buy a bag of sodium citrate online for a few dollars and it will last you years. A tsp of it will allow you to make Velveeta consistency queso or mac and cheese with any real cheese you’d like and a small amount of milk, or even water. Great for fondue as well or even perfectly smooth Alfredo sauce from fresh grated Parmesan. Crazy thing is, my grocery store always has at least one brand of real cheese buy one get one free… by pound, it’s significantly cheaper than Velveeta now, as Velveeta has risen in price more than any food I’ve seen. 1 pound of Velveeta is now $6 at my store, whereas a pound of real cheese can be had for as little as $3.50 on sale. Pinch of sodium citrate and you’ll have better queso, cheaper.
I tried making Welsh rarebit a while ago and was surprised when the cheese sauce reminded me of Velveeta. Unfortunately, I don't remember where I got the recipe. Regardless, Welsh rarebit is worth making if you like cheese.
Man I love marketing. I mean, a corporation can buy out a company, strip out all the real ingredients, market the shit out of it, and make you nostalgic for something you never thought about.
I really enjoy the narrator's dry and lightly snarky delivery. Bravo sir.
Provel cheese is made similar to the way Velveeta is made.. It uses a blend of Swiss, Cheddar, and Provolone mixed with sodium citrate, liquid smoke, and preservatives. It is popular in St Louis, at places like Imo's Pizza.
It is also a crime against humanity. There are many wonderful foods in St. Louis (whoever invented deep-fried "toasted" ravioli deserves a Nobel Prize), but Provel cheese is not one of them.
@@SimuLord i disagree, provel is one of the best processed cheeses, much better than velveeta. but, it was and is intended primarily for making pizza so it is flavored for that. don't know how it would work for mac and cheese...
Dang, I really would have liked to have tried the original recipe
We ate it a lot growing up. I haven’t bought it in decades. The last time I did, it was after I had not eaten any in years. It was not very good. Every once in a while I have thought about trying it again, but it has gotten expensive. I would love to try the original.
So Kraft bought a company then ruined it? Surprise surprise! They did the same with Cadbury’s, the chocolate just doesn’t taste the same now, it tastes cheap. They don’t even use Dairy Milk for crème eggs and Roses chocolates have naff wrappers that take up more space in the box, thus less chocolates. 🍬
Edit: Also, I’m British and would kinda like to try Velveeta as I like trashy food. Cheese in a can too, a history of that could be interesting.
The video isn't quite correct. Kraft removed real cheeses from Velveeta in the 1980s, not the 1920s.
I really do wish attempted educational videos like this did a bit more research or Wikipedia skimming.
You took the words right out of my mouth! Not to mention that they closed production in the UK (despite assurances that this would not happen) and moved it to Poland, I think. As the man intimated, Kraft is not really a 'food' company: it's a revenue generator. And, as for the term 'American cheese' that many people here refer to, that's a perfect example of an oxymoron.
Cadbury may as well be Hershey's nowadays. The chocolate is awful. I grew up eating German and Swiss chocolate even though I was in Texas. Lucky kid 😅
Kraft ruins everything they buy out
Kraft, Nabisco et al are make in Mexico. Don't buy the products.
I love cheesy puns
Especially the Gouda ones!
I'm grate-ful for funny cheese puns.
That drink at the end is the literal stuff of my nightmares
Velveeta and rotel, still one of the best dips I’ve ever had! 👍👍
I like Velveeta all though it would be nice to taste the original flavor it had back in the beginning, leave it to a big company to screw up the recipe
The recipe for Twinkies was changed as well after the company was sold. They aren't the same anymore.
The original recipe with instructions would have been nice. It's fun to make your own snacks.
love this channel. you do a great job.
I want the original recipe….STAT!
I’m a massive Weird History fan and only just found this sister channel today got to say I’ll be binge watching today
My youngest son called Velveeta "cheesey pudding" 🤣🤣🤣 which if it manages to make into the house today he still refers to it as such! Gotta love kids innocent observations.
When I got my first well-paid job (Teamster Union wages) working summer graveyard shifts to pay for college, I used to crave the middle of the night lunch break. I made my lunches by day, with a big sandwich containing thin sliced meat and thick sliced Velveeta, and usually a Hostess apple or cherry pie. Being a young man of 19-20-21 and working my ass off each summer for 10-hour shifts in the dark of night, the lunch break was a little piece of heaven, and Velveeta (even if it's fake cheese synthetic goo) still has those memories somewhere in my brain.
I was surprised when you said Velveeta was over a century old. I think a video listing various products "you might not know are over a century old" would be interesting.
Used some valveeta the other day for my Queso nachos.
Growing up we didn't have a lot of money but our Macaroni and Cheese was always made with Velveeta Cheese, milk, butter, Creamettes Brand macaroni and baked in the oven. The lid was left off by the last 5 minutes to give by the top a chance to brown and crisp. I never had mac & cheese from a box until I was 15. I still love the Velveeta oven method best.
I’ve never tried velveeta before, but now I want to lol!
Really? Are you in Europe? A family friend originally from Russia used to joke about moving to America for the cheese 😆
@@joantrotter3005 I’m actually from Canada, Velveeta is available here, but it’s not very popular.
Did you try it? Most Velveeta fans never had real cheese 😅
@@DirtySouthSOHK not yet, but I will eventually.
I was wondering why it tasted different then when I was little lol
I've never had Velveeta. And always wondered what it tasted like when I saw people making mac and cheese in movies and stuff.
I always keep a brick of velveeta in the pantry! Used for the base of cheese sauces, grilled cheese sandwiches, etc. Also always have sodium citrate in case I need bonus emulsification. Mixed with other cheese, velveeta does a fantastic job of keeping everything together and happy in a sauce
I remember once in college I wanted to make a mac and cheese without Velveeta and I found a recipe that contained 4 different cheeses that I had never heard of. I no longer remember which they were, but I do remember them being really expensive. After mixing, melting and baking the damned thing tasted _exactly_ like Velveeta! Since then I’ve never used anything else! 🧀
Well don't try to cook with cheese if you don't know cheese. There's hundreds of different cheeses from taste to color. Buying random expensives cheeses won't make it good if you don't know how to eat them.
@@MidnightatMidian How do you eat cheese? I usually put it into my mouth. Oh wise one please tell me!
Sir or miss, I’d like to know the identity of those cheeses.
Velveeta should bring back it's original recipe.
SON GOKU: I thought you were named after a cheese?
VEGETA: I was named after vegetables!
Piccolo: Are you sure you weren't named after an all-purpose seasoning?
I once knew someone who worked at a Kraft factory that produces Velveeta. He told me that Velveeta is basically made of the waste products/scraps from their other products combined with artificial flavors, colors and fillers. I’m almost glad it’s absurdly overpriced- keeps me from ever buying it. Because it is, admittedly, deliciously melty.
Never heard of this channel, but this was recommended as I sat down after putting a Velveeta-based chicken-spaghetti in the oven, so slightly afraid I'm being tracked, but also getting a kick lol.
had a few times as a kid and absolutely hated it. So am still surprised its around and loved very much.
People just don't know any better lol. Every year, when I walk into a grocery store before Thanksgiving, I'm reminded of how little the average American knows about "good" food. There's always a huge display of stovetop stuffing, canned yams, chicken broth, etc. It's all processed and premade. Millions of families eat this stuff, never even considering that there might be something better out there.
Proud resident of the dairy county that created many cheeses, including home of Neufchâtel, tyvm
I remember eating hunks of Velveeta as a kid. Haven't had it in decades, thank goodness.
I adore Velveeta Shells! 🙂🐺🔆🔆🐺 it taste so awesome!
I almost bought Velveeta cheese today at the store but I didn't. Now I'm glad I didn't. Thank you.
I’m in my 70s and Velveeta reminime if my childhood when my mother would do open face Velveeta sandwiches under the broiler until the too just turned brown. Yum!
(Customer walks into a cheese shop that had to return their inventory because of damaged product.)
"...It's not much of a cheese shop really, is it?"
I do love Velveeta though, only way to make a good gooey mac and cheese and add shredded cheddar as an afterthought. I just found the Jalapeno variety a couple weeks ago and it was great!
Definitely not the only way…
@@sarahkatie7497 yes I will redact that, and say it is the "easiest" way
I have used some Velveeta in my macaroni and cheese and casseroles for 56+ years because it melts and downs nicely. I do wish I could have tried the original.
There is no better Weird food/History commentator anywhere!!! 😂❤
My exposure to Velveeta was as fish bait. We would make little balls and put it on the hook. And yes some made it into our mouths. Never was used as part of meal. Later in life did used it with salsa to make a hot dip.
makes me wonder how good the original velveeta cheese was
I love Velveeta and I would very much like a return to the original recipe.
A+ video!
Fascinating to see how much passionate people have been about it so long!
Back in the early 70s my mom and dad took our family on vacation in the summer before school started back up , I remember Mom would load up on Velveeta cheese blocks and we could have All we wanted All week long Man I'll never forget the taste of that melted gooey toasted sandwich ,, now I wouldn't even take a bite or that crappy stuff because now I only eat real Sharp cheese the real thing !
Fry’s mustache when he was 20 was legit and he looks like a modern day hipster.
I love goey orange brick cheese that is super soft and melts because it is perfect to make mac and cheese with. Especially if you add some extra sharp pre shredded cheddar into it because it has anti caking stuff on and low moisture with popping flavor it so it melts different and makes it stringy, add some crushed garlic croutons to the top and a garlic chicken breast and thigh but add some of that oil and pepper into the Mac and cheese for more flavor, a little salt and msg if it needs more then eat it with some garlic bread and a whole deep fried and breaded baked onion (deep fry after bake) and baked potato with a mixed veggie dish (like peas carrots broccoli cauliflower and beans of your choice with a tall glass of lemonaid or orange juice with some grapes and you got yourself a meal.
i grew up eating gouda and colby cheese i cant imagine having fake cheese as a staple food
Calling Velveeta cheese would be like calling Taco Bell authentic Mexican food, I grew up with the individually wrapped Kraft singles and that tastes way better than Velveeta
American "cheese" is also fake cheese. Just look at the description on the package. "Cheese food". 95% of all "cheeseburgers" don't have cheese on them.
@@hewitc correct, also doesnt need refrigeration. Our local grocery store sold it on displays in the middle of the aisle.
Just don't think of it as fake cheese. Think of it as gooey orange stuff.
Velveeta and Spam are great foods for different reasons.
once a month eat if that though.
When I was a kid in the 1960's we used Velveeta for fishing bait. When I got older I was shocked that people ate it, after all it was fish bait.
That was far more entertaining than it had any right to be.
When mixed with equal parts of extra sharp cheddar, the combination makes incredible baked macaroni and cheese!
It's a pity we will never know what the original tasted like.
Thanks for this! 🧀 So, the old jingle, "colby, Swiss and cheddar... blended all togeddar" was misleading?! #WeirdHistoryFood #Velveeta
Cheese-us Christ, I had no clue that Velveeta had a crazy story. It’s even more crazier than Kraft.
Can you do a brief history of Jollibee?
I love velveeta dip with the red n green chili's and hamburger meat. 😜 I love this narrator too! 💕👍🏻
Velveeta and Total cheese dip, with ground beef is a delicious game day snack.
About the closest I'll get to "Valveater" is American cheese... Which is great on a cheeseburger or in a grilled cheese sandwich because of its melty-ness. For Mac&cheese, a bechamel (equal parts oil and flour with milk stirred in) and shredded cheddar with other little chunks of cheese in the fridge makes a superior cheese sauce to douse macaroni... Additions like dry mustard, hot sauce, onion and garlic powder may be used. It's also cheaper than Velveeta or Kroger knock off, and It has a lot fewer chemicals and junk. For queso, make another bechamel and use shredded cheddar, Jack, Colby along with Rotel and chopped pickled jalapenos. Better yet, if you can find it, Mexican Chihuahua Cheese is the very best for queso! 🤤😋
It's refreshing to see a man of culture 😂
Does anyone know was Velveeta used as the "cheese" in Philadelphia cheesesteak sandwiches before Cheez Whiz was developed in 1953?
One must ask, was the cheesesteak a thing before 1953? Did Cheez Whiz beget the cheesesteak?
1 block of Velveeta & 1 jar of salsa=amazing dip.
When I came back from a job interview in the 1970s, my roommate knew I got the job when she saw real cheese in the refrigerator instead of just Velveeta.
Aside from the fun content, something I really appreciate about this channel is that the narrator sounds like an actual adult male rather than a 15 year old boy
It's odd knowing Velveeta wasn't always absolutely disgusting.
It's not disgusting! It's liquid gold!
In the 80’s it was delicious. I would make my twins, grilled cheese, using it. One sandwich at a time. Each got half a sandwich. While they were eating it, I was frying up another. Did this so they ate it warm and gooey. 👍🏻
try not to bash your head on any door frames, while you're up on your high horse
@@trustytrest Been naughty this year? Santa not heading, your way. 😳
I make my own these days from scratch (so delicious). When I was a kid, though, I'd complain when we didn't get the blue box. I didn't know how much better Mom's was than the box she grew up with in the 50s. I don't think she ever took a bite. Bad memories of hard times with her family, mac n cheese and maybe some meat once in a while. That's the kind of thing that trickles down though generations.
Love It!!! The only cheeze for a grilled cheese sandwich!!!
"We used to be big cheeses! Now we're just Velveeta!"
I love ❤ cheese 🧀 but I especially, love Velveeta 🧀 🫕cheese 🧀 on Nachos and Mac n Cheese even through I have not had some in quite a while. 😎 Thanks for sharing the history with us on you tube 🤣.
Ah yes, Rutgers University, known for its healthful & nutritious food trucks where you can buy a cheesesteak topped with chicken fingers & mozzarella sticks. That said, I do use Velveeta a lot (it makes the best quick-serve queso), and I wish there was a way to taste the original recipe, since I do enjoy Swiss cheese quite a bit.
My folks went on a cruise some years ago. At their dinner table, after the meal they served a cheese platter. One of his tablemates asked what all those 'things were'. He said cheeses from around the world., The guy said something to the effect of ' Oh, dang. There IS something other than Velveeta? Cool.'