"The Gooey Goodness of Velveeta Was a Smash Hit" Topic

…From Its Very Cheesy Start

"The year was 1916, and Jacob Weisl, owner of the Monroe Cheese Company of Monroe, New York, had a problem. Some of the wheels of Swiss cheese made in his factory in Pennsylvania inevitably broke or were misshapen, leaving a plethora of bits and blocks of cheese that Weisl was desperate to salvage. He had this waste shipped back to Monroe, where the solution was concocted by one of his cheesemakers, a caseiculture genius named Emil Frey. On his home stove in Monroe, Frey spent two years tinkering. His breakthrough came in 1918, when he devised a new way to mix the cheese pieces with whey, the leftover liquid from milk curds, while adding an ingenious emulsifier to blend the fats and water. (Frey patented a key part of this process.) The result was a cheese that, when melted, became a smooth, velvety sauce. Frey dubbed it Velveeta—and it became an instant hit. By 1923, Weisl had incorporated the Velveeta Cheese Company and was selling his new, sensationally satiny cheese to restaurants and hotels across America and Europe…"

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Armand

A guilty pleasure as dip for me. The stuff also has great shelf life if you are storing food for the coming Great Unpleasantness.

(smile)

Armand