If you’re a cheese lover, you may have heard of Velveeta, a popular cheese product that’s been around since the early 1900s. But is it real cheese, or is it something else entirely? In this blog post, we’ll explore the ingredients and production process of Velveeta to answer this question once and for all.
SEE ALSO: How some of your favourite foods score on our Cheese Definition Test →
Official Cheese Definition Test
Now this is a hotly debated topic even amongst cheese professionals. And you will be hard-pressed to find an accurate definition of what makes a product cheese. The main reason for this is how complex and varied cheeses can be.
However, we wanted to give this a go. After prolonged deliberations, we’ve come up with these essential characteristics:
- Criterion 1: Milk or milk-derived ingredient
- Criterion 2: Allowed (but optional) ingredients
- Criterion 3: Coagulation of milk (or milk-derived product)
- Criterion 4: Separation of curds and whey
You can read more about our Official Cheese Definition test by clicking here.
Velveeta: Real cheese or not?
So, this brings us to today’s debate. Let’s explore the supporting and opposing arguments for Velveeta’s claim to be real cheese.
What is Velveeta?
Velveeta is a processed cheese product that comes in a block or loaf form. It is one of many commercial products made by Kraft Foods. It has a smooth texture and a mild, creamy taste, making it a popular choice for recipes that call for melted cheese. Velveeta is often used in dishes like Macaroni & Cheese, Grilled Cheese Sandwiches and Nachos.
Supporting: Milk-derived ingredients
Velveeta is made from a combination of milk, milkfat, whey protein concentrate and milk protein concentrate. Since those are milk or milk-derived ingredients, it passes Criterion 1 of our Cheese Definition Test.
Opposing: Other ingredients and production methods
In addition to the milk-derived ingredients, Velveeta also contains salt, preservatives (lactic acid and sorbic acid), cheese cultures, enzymes and food colouring (apocerotenal and annatto). All of those ingredients are allowed under Criterion 2 of our Cheese Definition Test.
However, the producers of Velveeta also use emulsifiers, stabilisers and a number of other ingredients that are not allowed under Criterion 2. As a result, Velveeta fails to meet this criterion of our Cheese Definition Test.
In addition to this, the production process for Velveeta involves blending the various ingredients together in a large mixer. While its original recipe used a mixture of Cheddar, Colby and Swiss cheese, it has since been altered. Presently, Kraft Foods use pasteurised milk, whey and other milk extracts.
The mixture is then heated, which causes the proteins to denature and the emulsifiers to form a stable, homogeneous mixture. The cheese is then poured into moulds and chilled until it solidifies into the familiar block or loaf shape. As you can see, the production does not involve coagulation or separation of curds from whey. Therefore, Velveeta fails Criterion 3 and Criterion 4.
Scorecard: Velveeta is NOT cheese. But it is still an American staple!
So, is Velveeta real cheese or not? The short answer is NO. Actually, the FDA classifies this popular food as a “Processed Cheese Product”. While Velveeta contains some of the same ingredients as traditional cheese, it also includes a variety of other additives that are not allowed.
However, that doesn’t mean that Velveeta isn’t a tasty and accessible ingredient that can be used in a wide variety of dishes. Whether you consider it “real” cheese or not, there’s no denying that Velveeta has earned a place in many people’s hearts (and stomachs).
Having said that, Velveeta does not offer the same nutritional value as real cheese. Hence, moderation is key when it comes to consuming this processed product.
Are you a Velveeta fan? I’d love to hear your thoughts on this popular food product. Please leave a comment below.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
