Since our upcoming trip will be the last 2 weeks in September I was wondering how Velveeta cheese would hold up.  I know the hard cheeses are the best bets but without the hot days of summer to contend with I thought Velveeta just might work.  What do you think?

dlk

Actually it holds up very well even in the heat.  Velveeta cheese is a non-perishable product,  until it is opened.  I've taken it several times and taken the american cheese product as well.  I do buy the small blocks " approx 1 1/2 x 4 inch blocks" and have found one works well for two people one meal.  
qp

It's quite possible you've offended all Wisconsinites by calling Velveeta "cheese!" :) Anyway, like QP said, it holds up well - great on campfire-baked potatoes.

Dorothy - once again you are after my own heart.  Velveeta IS cheese BTW.

Anyway, if your looking to use a cheeze product for cooking, try the Cheez Whiz.  Transplant it in a squeeze tube or acceptable container (since it comes in a jar) and you don't have to worry about it being smashed in your pack or carrying out foil.

Technically, Velveeta is classified by the US FDA as "pasturized process cheese spread" 21 CFR 133(B) which implies that it contains one or more "optional" ingredients.   So there could be some debate whether or not it is actually cheese proper.  I would consider it a cheese product, but not really a cheese as cheeses are defined.

QPassage wrote on Aug 23^rd, 2006 at 3:02am:

Actually it holds up very well even in the heat.  Velveeta cheese is a non-perishable product,  until it is opened.

I dispute the "until it is opened" part of qp's statement.

Back in college a roommate of mine left an opened brick of Velveeta on the kitchen table for three weeks...in the middle of summer...in our apartment, a veritable cesspool of moldy junk.  It sat there unblemished by rot of any kind.  When the roommate returned (from a stay at a psych hospital) he went into the kitchen to score a snack.  He saw the V and went for it, spreading the soft goo onto a piece of bread.  A shock of recognition hits his face and he quickly tosses it all into the garbage.

"What's wrong?" I asked him, "that looked perfectly fine."

"That's the problem.  I was gone for three weeks and this didn't rot.  I won't eat anything that doesn't rot,"he said.

I can think of a couple exceptions to his "rule" but that was pretty wise for a schizophrenic.

I'm not so sure you friend was wise about it.  It sounds like a waste of good fake cheese to me.

Quote:

It's quite possible you've offended all Wisconsinites by calling Velveeta "cheese!"

:-[My apologies for any Wisconsin toes I might have stepped on calling Velveeta "cheese".  We don't produce much cheese here in southern Illinois so I'll cop a plea of ignorance ::).

In my mind's thinking anything that melts that smoothly in cooking and is also good straight out of the package on crackers might just have earned the honorary title of "cheese" ;).

Sounds like I might need to re-check my trip menu and add some more cheese dishes.

dlk

wrote on Aug 24^th, 2006 at 1:29am:

My apologies for any Wisconsin toes I might have stepped on calling Velveeta "cheese".

There is no need for apology.  These Wisconsinites wear it on their heads.  Just watch as the camera is directed into the crowd when the Pack is playing at Lambeau.

-YB

Is it cheese or is it not cheese?  Ah, who cares, it makes alot of things taste better and out in the woods, thats a good thing in my book. And to the cheese heads, I do have to say the real thing does taste better but whats with the whole cheese hat thing, and what is that smell ::) ::)

Velveeta made for some really great cheesy potatoes on our Cirrus trip.  The potatoes re-hydrated well and will definitely be included in future menus.

dlk

Can you dehydrate Velveeta? :-?

Hey Bullfrog, would you really want to?   :o

Bullfrog, Why don't you experiment with that one.  You could make a video clip of the before & after results and share it on QJ ::).

dlk

As Mrs cedarboy is from WI bringing home Veve,Velve,Velvetta is grounds for divorce. Like margerine and BUTTER or calling "Boones Farm" wine. There are just certain things you learn you should never do. Life is just too short to , so WHY would anyone even think about bringing in that stuff?  Sometimes we have to put our foot down and say enough is enough, enjoy the trip, bring the real stuff with you.

cedarboy

Velveeta will withstand temperature extremes and rough handling, and flavor your foods with the "pasturized process crap" taste it is known for.  If you like the way it tastes, then go for it!  It won't readily spoil, given its ingredients, and can make a "gourmet meal" out of a gelatinous chunk of Spam, Vienna Sausages, cheap jerky, Slim Jims, or licorice, or so I'm told.   :P

We have always brought a wax block of extra aged cheddar, with no problems.  We do bring a small cooler, and it goes in there if there is room.  Sometimes no room.  Either way, it stays fine, tastes great on crackers, and melts no problem if sliced thin.  Only on hot trips near the end does it get a little greasy, at worst, and still tastes great.

Only way to fly IMO.  However, born in WI and real cheese is the only allowable food in our house, kind of brainwashed that way!  No "pasturized processed cheese spreads or slices"  make it into the grocery cart!!!  But no one can question the flavor difference.  That is of course if you like real cheddar flavor!  

Give me a 4 year old sharp cheddar on crackers with a little wine, heaven!

I did a bit of research before my last trip and was told that the more aged cheese was the better it would keep.  So I found a 6 month old cheddar in a wax wheel, it kept very well.  I also brought the 'baby bells' they ave in the stores now.  The small cheese wheels in wax will keep well if kept out of the sun.  
Velveeta, used to go along on my trips but now I am a real cheese fan.

I think buz and fishinbuddy know how to live, a nice aged chedar doesnt get any better. Maybe add a  Honeycrisp apple from MN and you have got a nice snack.  

cedarboy