Velveeta Was Invented So To Salvage Imperfect Cheese

If you aren't very interested in cuisine, you might not be aware that some dishes are the subject of snobbery. Distinct foods, like caviar and lobster, have a certain aura or reputation. However, cheese is a considerably more complex meal. Some people take cheese very seriously and have strong opinions about it, just like they do about wine. Cheese is a serious matter. For instance, a pound of pule donkey cheese costs roughly $600.

People who mock less expensive cheeses exist because cheese is so revered. They might even assert that items like the cheese slices you buy at the grocery store aren't really made of cheese. Although it's not quite true, this ignores the intriguing history of these cheeses.

Processed cheese called Velveeta is well known for melting readily and producing creamy sauces. When blocks of cheese cracked and parts fell off, dairy firms suffered significant financial losses around the start of the 20th century. Considering how useless those scraps were, Emily Frey came up with a way to combine them with whey and create a creamy, cheesy product. Is this cheese "real"? Indeed and no. Processed cheese isn't real cheese, just like a hamburger isn't a steak. However, the fundamental components are largely the same.