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

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.

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

Quote:


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

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

Can you dehydrate Velveeta?

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

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.  

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.