« Black Women, Food and Power | Main | Britain to Test GMO Spuds--No, Not for Eating »

November 29, 2006

Comments

Dale Boomhauer

Velveeta isn't even cheese food but is cheese product, containing less than 51% cheese by weight. Melts good tho.

nasty fetishpass

I just don't have much to say right now, but I guess it doesn't bother me. Basically nothing seems worth thinking about. Nothing notable happening these days. Shrug. Not that it matters. My mind is like a void. I've basically been doing nothing , not that it matters. More or less nothing going on. I guess it doesn't bother me. Not much on my mind.

Rosie

I thank you for your comment.

foodie

Yes indeed, Richard, cheese confined within metal canisters has that certain "je ne suis pas fromage" quality.

Richard Quick, Esq.

Velveeta was originally developed as a building material to be used in erecting low-income housing, hence its the block-like shape. It scored well for being impervious to moisture, but resisted every known hardening agent. And then there was the rodent problem. And the challenge of edible housing in low-income neighborhoods.

While it is a fine food substitute, those of us with refined palates know that real cheese should be contained in an airless metal container, preferably aerosol with a dispensing nozzle, and be named for its rich urine-color. And it should contain anchovies.

Richard
richardquick.blogspot.com

foodie

Sure, Mark, you are right, cheese of any kind goes through a process. All that lovely bacteria, etc. Thanks for your translation, I like it.

And, yep, I don't eat so-called American cheese.

Mark

What's your point? That you can't pick Velveeta from trees and eat it as is? Cheese -- "natural" cheese -- is one of the most processed foods in the world, and it's development by earlier civilizations was an amazing thing.

Putting it through your "ew, icky" translator, natural cheese is a "modified form of soured milk concentrated by curdling with a substance from the digestive system of goats (rennet) and made more durible with the addition of acid and salt to slow down spoilage microbes."

There are many cheeses with a more complicated process involved, and they are really no less processed than Velveeta. The distinction between naturual and processed is mostly a regulatory one, with the USDA standard of identity definition being rather arbitrary and based more on grandfathered-in history than logic or degree of processing. If you don't like processed cheese, don't eat it, but there's nothing wrong with it.

The comments to this entry are closed.

Become a Fan