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Why not make dip out of real cheese rather than that half-cheese stuff?
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-fa...eeta-shortage/
Why not make dip out of real cheese rather than that half-cheese stuff?
No. It has to be the block cheese.
As long as there isn't a shortage of Oaxaca and chorizo everything will be just fine.
Because it makes better chili con queso than regular cheese.
No shortage of chorizo here
You are such a dorkNo shortage of chorizo here
I'm assuming price would increase to the point to where they'd lose their customer base.
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.
You make chili con queso?
I've made something similar, but not the exact ingredients. I do like dipping corn chips...
Good riddance. I make my own cheese sauce anyway. Pfffff.
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.
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.
My guess is that the continuing high price of oil has made the plastic component of Velveeta too expensive to produce.
If it's available in your area, try this:
The Tillamook Cheese factory is on Oregon's west coast. Link attached to pic.
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.
a simple bechemel with cheese is all one needs to know to forget about any processed cheese. I have
Bechemel with cheese is a Mornay.a simple bechemel with cheese is all one needs to know to forget about any processed cheese. I have
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.
Sup Bill Nye
a simple bechemel with cheese is all one needs to know to forget about any processed cheese. I have
I didn't want to get too technical here
But Sauce Mornay contains gruyere and parmesan, to be exact
LOL...
Your ignorance is showing...
Link in pic:
I have a block of that cheese in my fridge. I got it at Costco here in SA.If it's available in your area, try this:
The Tillamook Cheese factory is on Oregon's west coast. Link attached to pic.
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