| | |  | Macaroni & Cheese | Home » » » » Velveeta Loaf, 32-Ounce Loaf (Pack of 3) | | | | | | | Description: | | Velveeta Loaf has the smooth, creamy melt and distinctive taste that has been a classic since 1928 | | | Features: | |
• Pack of 3,32-ounce loaf(96-ounce)
• Pasteurized prepared cheese product
• Melts better and one third less fat than cheddar cheese
| | | Product Details: | | | Product Length:
| 12.0 inches | | Product Width:
| 6.0 inches | | Product Height:
| 6.0 inches | | Product Weight:
| 6.0 pounds | | Package Length:
| 8.9 inches | | Package Width:
| 8.5 inches | | Package Height:
| 2.9 inches | | Package Weight:
| 6.25 pounds | | Average Customer Rating:
|  based on 12 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 12 customer reviews )
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Most Helpful Customer Reviews
9 of 9 found the following review helpful:
 Love this stuff, but someone should be horse whipped.Dec 31, 2008
By Wood Wren
"Wren"
I like this product and love inventing new ways of using it. I make some wonderful dip with it and the cat and dog love it cut into small cubes and given as treats. The only problem I have is the price. I cannot believe I am paying this much for this stuff! I cannot give this product less than five stars because I do like it and use it, but who ever is the cause of the price being so high should be horse whipped.
4 of 5 found the following review helpful:
Smooth and PrettyJun 19, 2008
By 'MaryLou Cheatham
"The Collard Patch"
We really like Velveeta at our house. We make grilled cheese sandwiches, and sometimes we put blocks of it in tomato soup or in salad. There are countless ways to eat it. One of our favorite ways is with Ro-Tel tomatoes and green chilis(RO*TEL Hot 10 oz 12 count).
My family and friends who contributed recipes to Flavored with Love: Mary Lou's Family and Friends Can Cook used it in some tasty dishes. Mary V's Cream Taco, Frankie's Glorious Choux, and Zach's Shrimp Napoleon are three great recipes in that cookbook that require Velveeta.
No cheddar cheese is as smooth as Velveeta, and nothing else will guarantee the creamy results of this cheese spread. I don't know how it is possible to cook some dishes without it.
We use it for smooth tasting dishes with the pretty results.
1 of 1 found the following review helpful:
It melts wellFeb 12, 2010
By Shala Kerrigan
I'm not a fan of Velveeta really. I prefer cheese to cheese foods. That said, I do use it more than I'd admit in public (well, this is public, but I'm reasonably sure none of my local friends read my reviews here).
The texture is something like a soft glue, it's very shelf stable until opened and it's fairly inexpensive. The taste is a bit tangy.
Where it excels is in how well it melts which is why I use it as a base for macaroni and cheese and cheese dips. I can slice off a hunk of this and put it in a pan with a bit of milk and let it all melt together then mix in the cheese of my choice and it all melts together wonderfully. Then I disguise the orange color by putting more real shredded cheese on top or seasoned bread crumbs. People compliment my amazing mac and cheese and because their taste buds are so attuned to boxed mac and cheese they have no idea it's not what my mother would have considered homemade at all.
Great for super easy kid cooking. Pop some in the microwave with a bit of salsa and some cheddar and you've got a topping for nachos. Also great for getting children to eat broccoli. Just melt some in the microwave and pour it over the broccoli.
Handy stuff really. I just can't get past the gluey texture and flavor to really accept it as cheese.
1 of 1 found the following review helpful:
SharingJul 26, 2009
By a gentle sound
At fifty I do like many things that are au courant. Velveeta is yesterday, and is comfort to me. From a time if I could get a package, macaroni noodles, and some milk, I might survive the month. It isn't surprising I use this to make a dip for corn chips, nor is it particularly earth shattering that after surgeries a nice bowl of mac and cheese calmed tummies that hadn't eaten in twenty or more days trying to come back to normal.
So what can I offer. Freda Vandervort taught me to make marcaroni and cheese
and it was simple. I still prefer it to grainy versions with expensive cheeses. Here's the scoop.
Buy some good macaroni, large, and cook it until just tender. I usually make about three cups cooked, one uncooked. Drain put back in the pan. To that add about a cup of milk, a stick of butter, about a cup of chopped Velveeta. Cook and melt, stir and if you want it yummier add half milk, half cream or use half and half. I've taken this after cooking straight to the table. But I've also taken it, put it in a baking dish, shredded cheddar over the top or bread crumbs and baked awhile. And added this or that.
But frankly I just like it sometimes and appreciate the product when my tummy is thinking of days gone by. My daughter today stated she loves macaroni and cheese, as I served it, so I feel good about that.
7 of 10 found the following review helpful:
Y U M M Y...C H E E S E....G O E S....O N....F O R E V E R ! ! ! !Mar 07, 2009
By Patricia
"A Reader"
VELVEETA CHEESE has been around a long time. I'm a "baby boomer", and
I can't remember a time when it wasn't on store shelves. I suppose that's one big bonus that comes along with this yummy cheese....it bridges generations, and allows two...or maybe even three, (or more!) generations of a family to talk about what THEY did with, and used, Velveeta for, when they were growing up...and in various stages of growing up!
The taste hasn't changed....at least, not that I can tell. Looking at the ingredients, though, I notice that colby cheese -- which I do remember once being listed amongst the ingredients -- is no longer there. Also, (and this is from Velveeta I got in the supermarket, where I believe
the turnover is faster than at Amazon.com....although I can't be sure) -- anyway, the Velveeta I got from the supermarket seems a bit less yellow, a bit more white-ish, than the Velveeta I got previously from Amazon....and the Velveeta I had as a child. I suspect from this that perhaps Kraft Foods -- makers of Velveeta -- are now adding more milk to the cheese, to keep the price as low as it is? Looking at the ingredients, I can't see where adding more milk, (or more of something else that makes the cheese whiter), would lower the production costs....but then what do I know? All I DO know is that Velveeta Cheese...though it tastes the same, is a bit whiter than before. The pretty orangy-yellow colour is still there....but lighter... The cheese also seems the teensiest bit less firm than it used to be.... I surely hope that Kraft returns to at least the last previous version of Velveeta, (firmer, yellower, but without Colby), before the newer version I detected in the supermarket reaches Amazon. (Or could it be that Kraft makes two versions...one for supermarkets, and one for Amazon?) Whatever the situation, I would like strongly to entreat Kraft to make a "Deluxe Velveeta" version -- the original Velveeta as I remember it from the 1950s: very yellow, much, much firmer, and using Colby cheese as one of the ingredients! With a price midway between "modern" Velveeta, and "natural" cheeses, (perhaps on a par price with Kraft Deluxe American Cheese....or perhaps even a LITTLE higher -- and the words "ORIGINAL Velveeta Cheese Formula" on the package....it is sure to be a hit with all 21st century Velveeta fans...as well as those, like me, who remember it from the 1950s. (Maybe there was even a version before the 1950s? If so, please let THAT version be labeled "The Original Velveeta Cheese"....I know I'd be very eager to try it!
That aside, it still tastes exactly the same as always -- at least to my palate, which remembers only as far back as the 1950s. I have recently heard from a friend, that many people are "down" on Velveeta cheese --saying it's not real cheese. OK -- it's not 100% natural cheese...additives have been, er...added. But then the same is true of "Kraft Cheese", and many cheeses of Bordon and other manuacturers as well. To get "natural" cheese, one always must pay a premium...and to get "organic natural" cheese, one finds it more expensive still. (To get a middle-price, I bought "Kraft Deluxe American" Cheese from Amazon, recently. It was firmer, and had more natural ingredients. But that wonderful, Velveeta TASTE was not there. The Kraft Deluxe American Cheese, for all it's other virtues, had a flat taste, compared with the slightly-tangy, delicious flavour of Velveeta. Although I might buy Kraft Deluxe American Cheese in the future, I will probably buy a LOT more Velveeta!
And yes...Velveeta still melts...wonderfully! Just cut it in a few pieces, (no tiresome grating, as with other cheeses), and it will melt almost instantly! (But the decreased firmness in the cheese, now, makes grating it -- for the "purists" who want even Velveeta to melt as fast as possible -- somewhat too easy: it falls apart too quickly during the grating process!
I notice, on the end of the Velveeta package, an invitation to try two other varieties of the cheese: Velveeta 2% Milk, and Velveeta Pepper Jack.
Is the Pepper Jack variety the same as the "Mexican" variety was a few years ago? I see no mention o "Mexican" Velveeta on the package, and do remmber having it once, and finding it delicious -- but it was a while back, and I don't remember the flavour, exactly. Is the new "Pepper Jack" variety the same, or different?
Velveeta Cheese, I find, is great for sandwiches! And it makes a pretty good 'macaroni and cheese' dish, too. However, I must here admit that the BEST 'mac and cheese' I ever had was when I used 'Kraft Cracker Barrel' Cheddar Cheese with macaroni. (Just like Velveeta, the Kraft Cracker Barrel Cheese comes wrapped in foil. This is perhaps more imporant with 100% natural cheddar cheese, (as Cracker Barrel Cheese is), because cheddar cheese dries up a LOT faster, even in the refrigerator, than Velveeta does.) But for everyday sandwhiches....and even for fondu...Kraft Velveeta Cheese is more than adequate...and more than totally yummy!
It is also better, and more economical, I think, to buy Velveeta, or any other cheese, (or anything else), by itself, and NOT in a combination -- such as "Velvetta Cheese and Shells Dinner", (or ready-made, canned or foil-bagged tuna salad, for that matter.) Even if one is REALLY pressed for time in the morning, it's still cheaper to make mac-and-cheese, or anything else, by one's self, and not have it pre-packaged. (Healthier, too.) Some great memories can be made by making all the sandwiches, or mac-and-cheese portions, the family needs, on Saturdays and Sundays. Then -- if a surprise is wanted -- wrap up each sandwich in aluminum foil, WITHOUT labeling them, (except for maybe people's names, so everyone will get their favouriteS). I like Velveeta and tomato, and also salmon, and also tuna sandwiches. So, I pick one of the aluminum foil wrapped sandwhiches from the freezer, (with only my name on it) in the morning. By lunchtime, the sandwich has thawed out...and I'm delightfully surprized by what it is! (The Velveeta package says, "For best results, avoid freezing"...but, wrapped in aluminum foil, for only 24-hours, to at most, a week, I have found the flavour doesn't vary very much at all.)
The ingredients in Velveeta are:
Milk
Water Salt
Whey Calcium Phosphate
Milk Protein Concentrate Lactic Acid
Milkfat Sorbic Acid as a preservative
Whey Protein Concentrate Sodium Alginate
Sodium Phosphate Sodium Citrate
CONTAINS 2% OR LESS OF
Salt
Calcium Phosphate
Lactic Acid
Sorbic Acid as a preservative
Sodium Alginate
Sodium Citrate
Enzymes
Apocaratenal (Colour)
Annato (Colour)
Cheese Culture
A "chemical feast"? Not quite -- many natural ingredients, as you can see, are (also) included.
(These ingredients are from a package of Velveeta I recently bought in the Supermarket. The ingredients in the Velveeta boght from Amazon JUST MIGHT differ...slightly. Because, as I've mentioned, I suspect that this product, and most others, more more quickly off store-shelves than they do here at Amazon -- because many people either haven't discovered the wonderful convenience of shopping at Amazon, or don't yet have their own personal computers, and so the time to make careful shopping choices, (rather difficult when limited to 20 minutes at a library's computer.) So, buy the "older" version at Amazon, if you can...I may be wrong, but I suspect that the formula for Velveeta has changed once again....and the newer one, (now mostly at supermarkets), is less firm, and less yellow in color, than the one I bought here, online.....
But all in all, Velveeta -- any Velveeta -- with it's penchant for bringing generations together, its delicious, slightly piquant. taste, its wonderful, (and perhaps too good) quality of 'meltability', and 'spreadability'...all add up to a true "American Classic". It would be great, as I have said for KRAFT to bring back "Original" formula Velveeta, (including the Colby Cheese)....but even now, Velveeta tastes JUST as I remember it. So, one needn't go to a memorabilia store, and spend hundreds, and perhaps thousands of dollars, in an attempt to bring back the "good old days".
Just go to your local supermarket, (and/or go to Amazon.com!), and buy and eat VELVEETA Cheese! Your taste-buds will remember...and so will you!
5 stars....and 100 yum-yums, (or as many yum-yums as the number of eyars Velveeta has been around!) : )'
See all 12 customer reviews on Amazon.com
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