RIP Velveeta?

[JudynTX]

:depressed No more queso dip.



Fans of warm, cheesy dips are getting some curdling news: there’s a shortage of Kraft (KRFT) Velveeta cheese.

Some customers may not be able to find the product over the next few weeks, according to a Kraft statement sent to CBS MoneyWatch. "Any issues with availability are much more noticeable given the seasonal demand," the statement noted. "However, we have not heard from many consumers that they are having issues locating the product and we expect this to be a short term situation."

Advertising Age earlier reported shortages at some East Coast grocery stores, with one Brooklyn-area grocery noting that it wasn’t expecting deliveries of the cheese until February. Kraft told AdAge that a “combinations of factors” were involved, including demands on drivers.

Some consumers expressed alarm on Twitter. “Whatever will we do for dip!” one Twitter user wrote.

Of course, the shortage could lead to new-found demand for Velveeta. In fact, some cynics might accuse Kraft of staging a “shortage” just as the season for cheesy dips warm up. There's nothing like a scarcity to make consumers who might otherwise have turned up their noses at the product might suddenly feel nostalgic for the 86-year-old brand.

While it’s unclear how widespread the shortage is, Kraft is risking losing out on sales during prime chips-and-dip season, as the NFL playoffs continue and lead up to the Feb. 2 Super Bowl.

Velveeta isn’t just an icon of American food-processing ingenuity. The brand has been showing growth, according to Kraft’s third-quarter earnings release. Velveeta slices -- thin slices of the cheese -- have boosted sales, while Velveeta dinner kits are continuing to win over consumers, the company said in its earnings release.

While it’s not clear if the shortage is just for classic Velveeta or if it includes spin-off products like the Velveeta dinners, some fans may view the development as welcome as a hunk of Limburger cheese at a Super Bowl party.

http://www.cbsnews.com/news/kraft-faces-a-cheesy-meltdown-with-velveeta-shortage/

[Wild Cobra]

Why not make dip out of real cheese rather than that half-cheese stuff?

[JudynTX]

No. It has to be the block cheese.

[mrsmaalox]

As long as there isn't a shortage of Oaxaca and chorizo everything will be just fine.

[CosmicCowboy]

Why not make dip out of real cheese rather than that half-cheese stuff?

Because it makes better chili con queso than regular cheese.

[I. Hustle]

As long as there isn't a shortage of Oaxaca and chorizo everything will be just fine.

No shortage of chorizo here :eyebrows

[mrsmaalox]

No shortage of chorizo here :eyebrows

You are such a dork :lol

[Spur-Addict]

Why not make dip out of real cheese rather than that half-cheese stuff?

I'm assuming price would increase to the point to where they'd lose their customer base.

[Wild Cobra]

Because it makes better chili con queso than regular cheese.
I'm simply a dairy lover. I buy the high fat milk, high fat cheeses as well. Velveeta only has about 60% the milkfat of real cheeses.

I prefer to use Tillamook Sharp Cheese and Cream Cheese.

Just have to keep it a few degrees warmer.

[CosmicCowboy]

You make chili con queso?

[Wild Cobra]

You make chili con queso?
I've made something similar, but not the exact ingredients. I do like dipping corn chips...

[Viva Las Espuelas]

Good riddance. I make my own cheese sauce anyway. Pfffff.

[johnsmith]

I've made something similar, but not the exact ingredients. I do like dipping corn chips...

In Texas, chili con queso is like a food group. It's always made pretty much the same way too, and block cheese is the main ingredient.

I too wasn't aware of this until I moved here a decade ago.

[The Gemini Method]

Best bait I have used for blue gill...Good to use on copious amounts of chili con queso since it is inexpensive in comparison to the artisanal cheeses I prefer.

[cantthinkofanything]

My guess is that the continuing high price of oil has made the plastic component of Velveeta too expensive to produce.

[Wild Cobra]

If it's available in your area, try this:

http://i181.photobucket.com/albums/x262/Wild_Cobra/Misc/TillamookSharp_zpsa8868ba5.png (http://www.tillamook.com/products/Cheese/Sharp-Cheddar-3.html)

The Tillamook Cheese factory is on Oregon's west coast. Link attached to pic.

[CuckingFunt]

Velveeta is gross.

[Wild Cobra]

Velveeta is gross.
Most processed cheese is, but it is one of the better ones. I keep some Kraft Deluxe American around. A single slice on the top of other cheeses conducts the electrical field better for melting in a microwave oven.

[Viva Las Espuelas]

a simple bechemel with cheese is all one needs to know to forget about any processed cheese. I have :toast

[CuckingFunt]

a simple bechemel with cheese is all one needs to know to forget about any processed cheese. I have :toast

Bechemel with cheese is a Mornay.

But, yeah. It's pretty amazing how many pre-packaged and processed things you can get rid of just by knowing the mother sauces and their derivations.

[DJR210]

Most processed cheese is, but it is one of the better ones. I keep some Kraft Deluxe American around. A single slice on the top of other cheeses conducts the electrical field better for melting in a microwave oven.

Sup Bill Nye

[I. Hustle]

a simple bechemel with cheese is all one needs to know to forget about any processed cheese. I have :toast

http://s2.quickmeme.com/img/e7/e7c7c42d3e533ceac95d7138c520cca3d8fcee22d86425ae9f 1d298ea6a76f22.jpg

[Viva Las Espuelas]

Bechemel with cheese is a Mornay.
I didn't want to get too technical here :D
But Sauce Mornay contains gruyere and parmesan, to be exact :toast

[Wild Cobra]

http://s2.quickmeme.com/img/e7/e7c7c42d3e533ceac95d7138c520cca3d8fcee22d86425ae9f 1d298ea6a76f22.jpg
LOL...

Your ignorance is showing...

Link in pic:

http://1.bp.blogspot.com/_lhcxXMUkpmM/TT3jtM_2kOI/AAAAAAAAAa0/vHJzx_XxnUw/s1600/bechamelsauce.jpg (http://tillsonburgarian.blogspot.com/2011/01/bechamel-sauce.html)

[NASpurs]

If it's available in your area, try this:

http://i181.photobucket.com/albums/x262/Wild_Cobra/Misc/TillamookSharp_zpsa8868ba5.png (http://www.tillamook.com/products/Cheese/Sharp-Cheddar-3.html)

The Tillamook Cheese factory is on Oregon's west coast. Link attached to pic.

I have a block of that cheese in my fridge. I got it at Costco here in SA.

[AntiChrist]

Velveeta is extremely salty

[Viva Las Espuelas]

Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate (http://en.wikipedia.org/wiki/Calcium_phosphate), lactic acid (http://en.wikipedia.org/wiki/Lactic_acid), sorbic acid (http://en.wikipedia.org/wiki/Sorbic_acid) as a preservative, sodium alginate (http://en.wikipedia.org/wiki/Sodium_alginate), sodium citrate (http://en.wikipedia.org/wiki/Sodium_citrate), enzymes, apocarotenal (http://en.wikipedia.org/wiki/Apocarotenal) (color), annatto (http://en.wikipedia.org/wiki/Annatto) (color), and cheese culture.

:vomit:

[The Gemini Method]

All that Annatto from the Achiote tree and that's where you get the reddish color at times...feint of course...

[Wild Cobra]

Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate (http://en.wikipedia.org/wiki/Calcium_phosphate), lactic acid (http://en.wikipedia.org/wiki/Lactic_acid), sorbic acid (http://en.wikipedia.org/wiki/Sorbic_acid) as a preservative, sodium alginate (http://en.wikipedia.org/wiki/Sodium_alginate), sodium citrate (http://en.wikipedia.org/wiki/Sodium_citrate), enzymes, apocarotenal (http://en.wikipedia.org/wiki/Apocarotenal) (color), annatto (http://en.wikipedia.org/wiki/Annatto) (color), and cheese culture.

:vomit:
Is that the Velveta?

The Tillamook Cheddar is:

Cultured Milk, Salt, Enzymes, Annatto (color).

[Wild Cobra]

This one is awesome:

http://www.tillamook.com/assets/products/120_detailimg_521fec1923d71_05_Vintage_White_Extra _Sharp_510x494.jpg (http://www.tillamook.com/products/Cheese/3-Year-Vintage-White-Extra-Sharp-Cheddar-120.html)

Ingedients:

Cultured Milk, Salt, Enzymes.

[Viva Las Espuelas]

Is that the Velveta?


yup

[gameFACE]

Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate (http://en.wikipedia.org/wiki/Calcium_phosphate), lactic acid (http://en.wikipedia.org/wiki/Lactic_acid), sorbic acid (http://en.wikipedia.org/wiki/Sorbic_acid) as a preservative, sodium alginate (http://en.wikipedia.org/wiki/Sodium_alginate), sodium citrate (http://en.wikipedia.org/wiki/Sodium_citrate), enzymes, apocarotenal (http://en.wikipedia.org/wiki/Apocarotenal) (color), annatto (http://en.wikipedia.org/wiki/Annatto) (color), and cheese culture.

I really didn't think Velveeta had actual milk in it. I thought it was some petroleum based shit that Phillips 66 came up with.

[Wild Cobra]

Because it makes better chili con queso than regular cheese.

Now that I visited the Tillamook site, I found this:

http://www.tillamook.com/assets/recipes/88_poster_51379ec1e9433_682x491.jpg (http://www.tillamook.com/kitchen/recipes/Naturally-Aged-Queso-88-recipe.html)

link embedded in pic.

Ingredients

2 cups (8 oz) Tillamook Monterey Jack Cheese, cubed
1 cup (4 oz) Tillamook Medium Cheddar Cheese, cubed
2 jalapeno chili peppers (stems and seeds removed), finely chopped
¼ red onion, diced
1 tablespoon fresh cilantro, chopped
1 Roma tomato, chopped
1 dash of cayenne pepper
3 dashes Tabasco sauce
Preparation

Preheat oven to 450°F. Mix all ingredients in a medium-sized bowl, then arrange in a terracotta baking dish. Bake in oven until the cheese is thoroughly melted, about 10-12 minutes. Remove from oven and cool for 2-3 minutes, then enjoy immediately. Gather friends and family and serve as a dip with your favorite tortilla chips.

I use a microwave and slightly different ingredients. I skip the Tabasco, and use some Daves Total Insanity. Use more cheddar (sharp), and cream cheese instead of MJ.

[rascal]

Hate Velveeta and American cheese.

[JudynTX]

:lol All of a sudden he's a chef.

[lebomb]

Velveeta, velveeta oh how I love you
coming from an animals tits that made the sound MOOOOO!
I melt you on the stove or in the microwave
you are set on the counter and im instantly
your slave
You are creamy, and yummy and gooey and all
you taste so good, I believe I just skeeted in my drawlz

[DJR210]

Velveeta, velveeta oh how I love you
coming from an animals tits that made the sound MOOOOO!
I melt you on the stove or in the microwave
you are set on the counter and im instantly
your slave
You are creamy, and yummy and gooey and all
you taste so good, I believe I just skeeted in my drawlz

MAYNE! Hold up. You on a fucking roll today.

[CheezWiz]

Meh....

[.G.]

If true, good fucking riddance
velveeta is some gawd-awful disgusting shit :vomit:

Z66SkZKEAPw

[mrsmaalox]

There's a shitload of the HEB brand blocks if anyone needs to stock up for the SuperBowl.

[mrsmaalox]

:lol All of a sudden he's a chef.

:lol

[boutons_deux]

Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate (http://en.wikipedia.org/wiki/Calcium_phosphate), lactic acid (http://en.wikipedia.org/wiki/Lactic_acid), sorbic acid (http://en.wikipedia.org/wiki/Sorbic_acid) as a preservative, sodium alginate (http://en.wikipedia.org/wiki/Sodium_alginate), sodium citrate (http://en.wikipedia.org/wiki/Sodium_citrate), enzymes, apocarotenal (http://en.wikipedia.org/wiki/Apocarotenal) (color), annatto (http://en.wikipedia.org/wiki/Annatto) (color), and cheese culture.

:vomit:

a shitty cheese-like industrial substance, chemically aged and full of chemicals

[CosmicCowboy]

You health nuts crack me up. Eating chemical laden food and drinking alcohol is like working out at the gym. it makes you stronger and more resistant to the alcohol and chemicals. Fried foods the same way. My mother only knew how to fry meat for every meal and my parents are both in their 90's alive and kickin. My vegetarian sister died of cancer at 54.

[Wild Cobra]

You health nuts crack me up. Eating chemical laden food and drinking alcohol is like working out at the gym. it makes you stronger and more resistant to the alcohol and chemicals. Fried foods the same way. My mother only knew how to fry meat for every meal and my parents are both in their 90's alive and kickin. My vegetarian sister died of cancer at 54.
Isn't that the truth of how things work. Now I favor the natural choices and healthier choices when the taste is good, but I don't go overboard like so many of these idiots do.

[CuckingFunt]

You health nuts crack me up. Eating chemical laden food and drinking alcohol is like working out at the gym. it makes you stronger and more resistant to the alcohol and chemicals. Fried foods the same way. My mother only knew how to fry meat for every meal and my parents are both in their 90's alive and kickin. My vegetarian sister died of cancer at 54.

"Bechemel" hardly screams "health nut."

[Wild Cobra]

a shitty cheese-like industrial substance, chemically aged and full of chemicals

Technically, they are chemicals. However, they are all natural except sodium phosphate.

calcium phosphate is the principal form of calcium found in bovine milk
lactic acid is also found in milk
sorbic acid is organic and found in various types of vegitation
sodium alginate is a salt of alginate which comes from brown algae
sodium citrate is a slat of citric acid
apocarotenal is found in spinach and citric fruits
annatto comes from Bixa orellana and is a natural food coloring.

[jeebus]

Technically, they are chemicals. However, they are all natural except sodium phosphate.

calcium phosphate is the principal form of calcium found in bovine milk
lactic acid is also found in milk
sorbic acid is organic and found in various types of vegitation
sodium alginate is a salt of alginate which comes from brown algae
sodium citrate is a slat of citric acid
apocarotenal is found in spinach and citric fruits
annatto comes from Bixa orellana and is a natural food coloring.
yes but it sounds complicated so it must be unhealthy.

[boutons_deux]

You health nuts crack me up. Eating chemical laden food and drinking alcohol is like working out at the gym. it makes you stronger and more resistant to the alcohol and chemicals. Fried foods the same way. My mother only knew how to fry meat for every meal and my parents are both in their 90's alive and kickin. My vegetarian sister died of cancer at 54.

total bullshit

"my parents are both in their 90's alive and kickin"

so from their anecdotal longevity, your nutrition recommendation is for everybody to (over) eat BigFood food-like substances (eg velveeta), fried foods, high carbs, with no regard for health consequences?

or are you just gratuitously bragging about your parents?

or do you recommend something other approach?

[baseline bum]

Now that I visited the Tillamook site, I found this:

http://www.tillamook.com/assets/recipes/88_poster_51379ec1e9433_682x491.jpg (http://www.tillamook.com/kitchen/recipes/Naturally-Aged-Queso-88-recipe.html)

link embedded in pic.

Ingredients

2 cups (8 oz) Tillamook Monterey Jack Cheese, cubed
1 cup (4 oz) Tillamook Medium Cheddar Cheese, cubed
2 jalapeno chili peppers (stems and seeds removed), finely chopped
¼ red onion, diced
1 tablespoon fresh cilantro, chopped
1 Roma tomato, chopped
1 dash of cayenne pepper
3 dashes Tabasco sauce
Preparation

Preheat oven to 450°F. Mix all ingredients in a medium-sized bowl, then arrange in a terracotta baking dish. Bake in oven until the cheese is thoroughly melted, about 10-12 minutes. Remove from oven and cool for 2-3 minutes, then enjoy immediately. Gather friends and family and serve as a dip with your favorite tortilla chips.

I use a microwave and slightly different ingredients. I skip the Tabasco, and use some Daves Total Insanity. Use more cheddar (sharp), and cream cheese instead of MJ.

Shit looks good, though I'd skip the jalapenos and use serranos instead, since you can never predict whether a jalapeno will have heat or be like a bell pepper.

[Wild Cobra]

yes but it sounds complicated so it must be unhealthy.
LOL..

That's what some people think when they don't understand the ingredients.

I have nothing against Velveeta's ingredients. I just prefer real, whole, natural cheese.

[Wild Cobra]

you can never predict whether a jalapeno will have heat or be like a bell pepper.
You can chew one up first!

[CosmicCowboy]

You can chew one up first!

Baseline is correct. Jalapeno's are unpredictable.

[baseline bum]

Baseline is correct. Jalapeno's are unpredictable.

I hope growers never start taming the serrano like they did in completely ruining the jalapeno here in the US. I bet jalapenos are still good in Mexico though.

[CosmicCowboy]

I hope growers never start taming the serrano like they did in completely ruining the jalapeno here in the US. I bet jalapenos are still good in Mexico though.

Blame it on those damn aggies. Who wants a freaking jalapeno that isn't jalapeno hot?

[Wild Cobra]

Baseline is correct. Jalapeno's are unpredictable.
Maybe by type, but every one I have bought here in Oregon have been consistent in the same purchase.

Looks like they average 4 times hotter too!

I really don't know the difference of peppers by looks, but I buy mine at am Asian store. They are always hotter there than in regular supermarkets, or growers market.

[Mark in Austin]

Shit looks good, though I'd skip the jalapenos and use serranos instead, since you can never predict whether a jalapeno will have heat or be like a bell pepper.

I like the flavor of serranos better anyway. But the pussification of the jalapeno is a tragic thing.

[Wild Cobra]

I went ahead and made some after thinking of this thread.

http://i181.photobucket.com/albums/x262/Wild_Cobra/Misc/20140117_141709Queso20pct_zps8a84798c.jpg

I used approximately... didn't measure anything...

4 oz Cream Cheese
8 oz Tillamook Vintage White extra Sharp Cheddar Cheese aged over 2 years, cubed
3 Serrano peppers (stems and seeds removed), finely chopped
1 shallot
2 tablespoon fresh cilantro, chopped
1 Roma tomato, chopped
Cayenne Pepper... just gave a light dusting before mixing
3 drops of Daves Total Insanity

I first heated the cream cheese in the microwave enough so it was soft enough to mix the Insanity Sauce in. I then mixed everything together and heated in the microwave enough to melt the Cheddar in.

[CosmicCowboy]

I'm sure it tastes god but it looks like what I was scraping up off my bedroom carpet at 3am Wednesday after my dog threw up...:lol

[Wild Cobra]

I'm sure it tastes god but it looks like what I was scraping up off my bedroom carpet at 3am Wednesday after my dog threw up...:lol

LOL...

What can I say. I never claimed to be a chef.

http://www.tillamook.com/assets/products/8_categoryimg_5143b365cc01f_Tillamook_Product_Chee se_Vintage.jpg

[Wild Cobra]

One thing...

I did not use the likes of Philadelphia Cream Cheese. It has to many unnecessary ingredients. I used the Winco store brand.

[Wild Cobra]

I never used Cayenne Pepper before. I used more than I should have because I don't care for its flavor. I'm getting used to the Total Insanity. Next time I'll use 5 or 6 drops.