Velveeta Cheese Day
Year It Began: 1928
Bite of History: When Kraft first brought Velveeta to market, they declared it to “always melt perfectly.” Velveeta’s ads instructed housewives to melt a 1/2 lb. of the “famous cheese food” and gradually stir in 1/4 cup of milk. We know what you’re thinking, they were suggesting to use it to make macaroni and cheese, right? Not quite. That “sauce” was recommended it be served, “over toasted sandwiches of peanut butter and sweet pickle relish.” Hmm…
Prior to the launch of Velveeta, Kraft spent several years researching the nutritional benefits of whey, the bi-product that is part of the cheese-making process. In 1931, the American Medical Association gave Velveeta its official seal of approval. When the product was released there in 1937, it became so wildly popular in Germany that the plant in Lindenberg could not keep up with demand. In 1953, it was introduced as a spread with less fat and fewer calories. Over the years, Velveeta has been slightly altered and new varieties have been introduced including its newest member, Spicy Buffalo.
Fun Fact: The brand name Velveeta was intended to convey the product’s velvety texture.
Ref: Delish – the History of Velveeta
I was at the big CWRU Annual Book Sale this weekend. One of the treasures I found was an older Velveeta Cookbook to add to my collection.
I have a friend who named her orange tabby Velveeta.
Gunsmoke and Knitting 