I started this thread because of a discussion on another thread made me phone Kraft Foods directly and its important that we get this right. I think everyone here has a brick of this stuff in the frig. And that’s the problem!
I called them today right before lunch and asked specifically about buying shelf Velveeta, refrigerating it, and then back on the shelf, (or in our case, power outage).
They said that once its refrigerated it must stay refrigerated whether or not its opened! If you buy it at the store refrigerated it MUST stay that way.
I know this doesn’t seem logical but thats what they told me.
Then I asked, “So this may be the result of compaction of the cheese proteins or alterations in their chemical structure whereby the heat-modified proteins would react?” She didn’t answer for some reason. ;-)
Just kidding with that last paragragh.
I would like someone else to call and inquire and post back here. Their phone number is 1–800–323–0768 for questions. Monday through Friday between the hours of 9am - 9pm EST.
They’ll ask for an email address to send promotional coupons. What the heck, a penny saved is a penny more for preps!
Thanks ahead of time.
8-D
JWB:
I went to Europe and saw cheese everywhere and it wasn’t refrigerated. Back in US all cheese is refrigerated except Velveeta in my store. What the heck is up with that? What do the Europeans do—slice of the moldy parts, then chow down? Is refrigeration of cheese really required? How long does cheese last refrigerated or room temp?
“Safe Handling of Cheese”
http://hgic.clemson.edu/factsheets/HGIC3506.htm
also, “The Wisconsin Milk Marketing Board (WMMB) offers guidelines for serving cheese courses in its brochure, The Cheese Course. WMMB also suggests storage ideas, and more, in Cheese Storage Tips for Foodservice Professionals. Visit the website at www.foodservice.Wis-Dairy.com to get more details and tips.
Rindless Cheeses (fresh Mozzarella, Chevre, Feta): 35°−39°F. If purchased in plastic container, cover tightly after opening. Wrap Chevre in foil or parchment paper and store in tightly sealed plastic container.
Other Rindless Cheeses (Muenster, Cheddar, Swiss): 40°F-45°F. Wrap in parchment or waxed paper, then in plastic wrap to retain moisture. Avoid direct exposure to plastic wrap.
Natural Rind Cheeses (Semi-hard and hard grating cheeses like Parmesan, Asiago, Aged Provolone): 40°F-45°F; after cutting, wrap tightly in plastic wrap to prevent moisture loss.
Washed Rind Cheeses (Gruyere, Italian-Style Fontina, Brick): 40°F-45°F; wrap in waxed or parchment paper, store in plastic container with a few holes for air circulation.
Bloomy Rind Cheeses (Brie, Camembert): 40–45°F; protect cut surfaces by covering with parchment paper, then wrapping in original wrapping, or in a sealed plastic container with a few holes for air circulation.
Blue-Veined Cheeses (Gorgonzola, Blue Cheese): 40°−45°F, wrap in aluminum foil, such as the cheese’s own packaging, after cutting. “
Leo7
I wish I knew. Any cheese experts out there?
I just got off the phone with a very nice person answering phones for Kraft & she stated the same thing above….if it’s been cold, then keep it cold. That means that if you buy Velveeta somewhere in the store other than the refrigerated section, you need to ask if the grocer moved it from a cold area to just a shelf-stable area because it could affect the cheese.
She also said that it could be frozen for up to 12 weeks if unopened, but not if opened, the difference being that having been exposed to air, it could change the texture and composition of the cheese.
Well, this means one thing for sure.
If the power goes, everyone head over to Hillbilly Bill’s for a cheese and nacho party!
8-D
I don’t have any canned cheese. I guess I should look into it.
JWB – at 14:02
I have made preparations for maintaining refrigeration for an extended period of time, crude though it may be. I think the Velveeta will run out first.
Well, Girl, you better get some more then!!!!
Hillbilly Bill – at 14:05
Ditto.
I love cheese. If I’m forced to stay in my house night and day that cheese is going to be the first thing thats history.
JWB – at 14:35
I am also stocking jars of cheese dip (salsa con queso), and lots of Kraft shells and cheese dinners. I just can’t justify canned cheese at this point in time. I’m trying to keep the majority of the prep foods what we eat every day.
I go on cheese binges which makes a block of Velveeta OK to open.
Hillbilly Bill – at 14:38
Thats a good idea. I can get a lot more cheese that way. The canned stuff is too expensive. And like you, the majority of our preps are what we actually eat everyday.
A chef told the same thing about mayonnaise.. don’t put it in the fridge before or after opening it and it will stay stable.
Leo7 – at 13:13 JWB: I went to Europe and saw cheese everywhere and it wasn’t refrigerated. Back in US all cheese is refrigerated except Velveeta in my store.
Leo, you may want to double check that, Wal Mart keeps their Velveeta refridgerated prior to putting it on their shelves. Some stores however, may not do that.
JWB, I was told the same thing by both Kraft and a store manager way back last spring. If it’s refrigerated, keep it refrigerated. If it hasn’t been refrigerated, it’s good on the shelf unrefrigerated until it’s opened. At that point, you’d need to keep it refrigerated somehow.
Doesn’t the Velveeta box state that you should refrigerate after opening. Is there anything on the box that mentions once refrigerated (open or not) it needs to be maintained in refigerated condition? What is the consequence of storing cheese unrefrigerated when it came from a refrigerated shelf in the store? Does it spoil? Is taste/texture altered but no risk healthwise?
I for one don’t know where I purchased my Velveeta and therefore do not know if it was refrigerated or not…
FROM CHEESE TO CHEESE FOOD Kraft persuaded Americans to accept cheese by divorcing it from its microbe-laden origins BY CURT WOHLEBER
American cheese-making gradually improved, but finding better methods to produce what people weren’t buying anyway did little to enhance America’s meager appetite for cheese. The man who did more than anyone else to change the situation was not a scientist but a salesman. James L. Kraft (1874–1953), a native of Ontario, Canada, moved to Chicago in 1903 and founded an empire with $65. He invested in a horse and wagon and began peddling cheese to Chicago grocers. Cheese-mongering didn’t look like a promising line for an ambitious young man, but Kraft saw an opportunity.
He understood that the problem wasn’t bad cheese, but simply cheese. Like wine, cheese improves with time. But it ages fast, and a cheese aged to exquisite perfection continues on swiftly to putrefaction. Some grocers wouldn’t carry cheese in the summer, when shelf life dwindled to almost nothing. Moreover, cheese was wasted every time the grocer sliced off a fresh wedge. A hard crust would form over the newly exposed surface and have to be scraped away for the next customer.
Kraft helped grocers cut down on waste by selling cheese in small jars or tinfoil packages. Around 1912, perhaps inspired by Swiss efforts to market canned Gruyère, he began experimenting with canning cheese that had been heatsterilized. He took shredded natural Cheddar and heated it to kill the mold and bacteria, thus halting the aging process, and he added sodium phosphate as an emulsifier, preventing fats and solids from separating. His technique yielded a product of consistent quality that could be stored in cans almost indefinitely. (This is why it doesn’t need to be refrigerated until after it is opened.)
In 1916 Kraft received the first American patent on process cheese. By then he had sold more than six million pounds of his cheese to the U.S. military during World War I. Thus it was in France, of all places, that many Americans got their first taste of process cheese.
James L. Kraft understood that the problem wasn’t bad cheese but simply cheese. It ages fast and then putrefies. Following the war, Kraft stormed the consumer market back home with an advertising barrage that gave cheese one of its first recognizable brand names. By 1930 more than 40 percent of all the cheese consumed in the United States carried the Kraft label. Shoppers gladly paid up to 50 percent more for Kraft’s safety, consistency, and reliability, even though some products incorporated unripened and low-grade cheese. As the historian Mark Wilde wrote in an authoritative 1988 study, “With a bit of industrial hocus pocus and plenty of advertising, the processors were converting second-rate cheese into a premium product.”
Wholesalers and distributors of natural cheese found themselves sidelined by Kraft and its competitors, and they accused the processors of fraud for passing off their products as cheese. They beseeched the Wisconsin legislature and the federal government to regulate the products, sometimes suggesting that the stuff be called “embalmed” or “renovated” cheese. Federal guidelines ultimately embraced a more appealing appellation: process cheese. By law, the fat and moisture content of pasteurized process cheese must match that of natural cheese. “Process cheese foods,” such as Kraft’s everpopular Velveeta (introduced in 1928), and “processed cheese spreads,” such as Cheez Whiz (1952), have a higher moisture content and may contain whey, skim or powdered milk, and other ingredients to alter taste and consistency.
http://www.endtimesreport.com/preserving_soft_cheese.html
I stored Velveeta for y2k this way. Was fine for at least one year. I use the smaller boxes though. Velveeta has been our favorite for 50 years. No pallet though. Americans eat most anything.
Wow more than you ever wanted to know about the history of cheese in a can, LOL.
Cheese Geeze – at 16:14 Once opened refrigerate.
Until then treat it as it was treated in the store — if they DIDN’T keep it cool, you don’t have to. If they DID then you should too.
The consequences are (and I listened as the lady on the phone read an entire paragraph to me about this) it will change in consistency FASTER if it is OPENED and not kept in the same temp range as it always has been. It will also change in consistency unopened but that may take longer.
At some point it will at the least dry out or mold if opened and left unused for a long time whether chilled or not.
Cheese Geeze – at 16:14 Once opened refrigerate.
Until then treat it as it was treated in the store — if they DIDN’T keep it cool, you don’t have to. If they DID then you should too.
The consequences are (and I listened as the lady on the phone read an entire paragraph to me about this) it will change in consistency FASTER if it is OPENED and not kept in the same temp range as it always has been. It will also change in consistency unopened but that may take longer.
At some point it will at the least dry out or mold if opened and left unused for a long time whether chilled or not.
I will add that she also read to me their section on freezing. Bottom line is that you can freeze it if it’s been UNOPENED, but once opened and exposed to air, you should NOT freeze it because the package is not longer sterile & the cold will change the consistency - make it crumbly, make the ingredients separate when thawed, cause water to form on the top, etc. (I didn’t understand the water problem, but that’s what she read).
Sorry about the double post….I hit the reset key too late — I just wanted to add that last paragraph.
Safety lady, there’s no need to dip the Velveeta box in wax. The cheese was commercially sealed and as long as it’s unopened, there’s nothing else you have to do to it to keep it shelf-stable.
Why waste the time, money & wax to duplicate a process that’s already been commercially done for you?
Carol – at 15:21 - You want to keep opened mayo cold, as well as food containing mayo. It’s reputed to be one of the culprits in food poisoning at picnics.
Wow. Thanks all. I bought mine cold and it looks like I’ll keep that way. I need to buy more but I don’t recall seeing it on the shelf (room temoerature) anymore, anywhere. Its always with he rest of the cheeses. Has anybody bought it room temp lately? Where?
Yeah what’s up with a chef saying you don’t have to refrigerate open mayo? I wouldn’t want to eat at his restaurant. Yucko.
About the Mayo….Ran into this about 15 years ago, older couple, from deep in NC. Kept their Mayo on the kitchen table all the time. Swore they never put it in the fridge, they always stored and used it warm. I asked about it, seemed like they were just asking for food poisoning. They told me it never had been a problem, it was always done that way as far back as they could remember. Needless to say I didn’t eat anything…..I don’t agree with them, just stating what I saw, personally I’ll refrigerate it or do without.
Hillbilly Bill – at 14:38 --- I just can’t justify canned cheese at this point in time.
Ah…you must be referring to that yellow canned liquid plastic that baseball stadium vendors use for cheese dogs!!
Melanie posted a few months ago that commercially prepared mayo is now shelf-stable. Same post warned to keep your fingers out of it to avoid contamination and no need to regrigerate.
JWB- Our local Costco sells it from the shelf, at room temp.
UTmom – at 20:26
THANK YOU! I cannot live without cheese!
I’ll check our local Costco and make sure it wasn’t refrigerated in transit, though I doubt it. Thanks again.
All condiments are shelf-stable UNTIL they’re opened!! THEN they go in the fridge.
velveeta.the glue that holds lutheran familys together. ---garrisson kieller
Concerning room-temp mayo:
Fla_Medic posted long ago that mayo is fine at room temp as long as you don’t introduce any bacteria. In other words, use a clean implement every time you get some out, don’t go back for a second dollop after spreading some on your sandwhich, etc. I’ve not tried it, but he did it for years on a sailboat with no problems.
HB:
Thanks for remembering the rest of that conversation.
2beans – at 20:50
You are welcome. Why is it I can remember things like that from many months ago but can’t remember what I walked into the bedroom to get?
HBB, you must be my age!
\sheesh… I bought mine at Kroger, not refrigerated. Put them in the fridge because I read somewhere this better preserved the cheese. I’d been better off not refrigerating it. Those stupid people telling us we’re on our own need to get some of this information out there to us in a timely manner…God knows enough of my tax dollars are spent studying stuff like this. I’m tired of thinking I’ve got it figured out only to discover I did it wrong. /off rant
I was going to seal the boxes at the place where they join & there’s an open space, with wax. Figured it was like mylar inside those buckets if it was dipped in wax. Heck, if they don’t need refrigeration I’ll just dump them in a bucket or something varmints can’t gnaw through.
Thanks for the info and phone number.
Also had a friend who never refridgerated mayo. She used a clean utensil each time and has always done so. Who knows??
What if it was trucked in winter and the velveeta got really cold, and when it got to the store they shelved it at room temperature?
Those Bas**rds!
Hi Yall BB. has it right with the mayo.In the south they do it all the time.My wifes dad does it all the time and it makes me nuts.But nobody ever got sick that I know of.Just thought I would let you know…….Be good and stay safe.
But does anyone know if you can melt Velveeta down, and can it in jars ? Or maybe as a cheese sauce ????
I went nuts when I first started prepping and bought 3–4 boxes of velveeta every time I went to the store. I was worried what about what the kids would eat. I’ve got a couple of real picky eaters. Well I opened a box and the color was darker and it seemed like it didn’t want to melt as easily as before. The kids didn’t seem to think it tasted as good either. Started checking the dates and I’ve got 12 boxes with either Aug 2006 or Sept 2006. The date on the bx I opened was Aug 2006. I put them all in the fridge. Our store sells them out on the shelf and that is where I have kept them in the house.
Now I’ve been pondering what to do with them… throw them out, keep on eating, feed them to dogs or What? Maybe all three!
Mstrbubbie---glad to see you around. Have always enjoyed your posts and haven’t seen any of them lately. Hope all is well in MS.
Need more food—others may have different opinions, but if it didn’t look right and didn’t taste quite right, I think I might have to pass it by.
need more food – at 08:11
What to do with Velveeta …
Oh yea … and another one …
Make meatloaf surprise. Make your favorite meatloaf recipe, then wrap it around a portion of Velveeta cheese making sure you seal it in well and then bake.
My kids have always loved this one.
OK gang.
I just got off the phone again with Kraft. I needed a fuller explanation about “if its refrigerated and unopened it has to stay refrigerated”.
I questioned if it was a health related issue. They said no. They said that when you change the temperature of the cheese that much from shelf to frig to shelf it changes the texture, taste and quality of the cheese. Which after I hung up realized “Won’t melting the cheese for recipes do that?”
They also would not commit to putting in writing (via email) that it wasn’t a health issue. (lawyered up) Personally I don’t think it would be if it is still unopened, but as always, you make the call.
Now about freezing.
Their web site states:
Can VELVEETA Pasteurized Process Cheese Product be frozen? We do not recommend that you freeze VELVEETA Pasteurized Process Cheese Product. Freezing VELVEETA Pasteurized Process Cheese Product may cause changes in the texture of the cheese. Crystals may form within the product which may make it grainy, or its texture to become mushy. Freezing can also break down the ingredients used to make the cheese. This may cause water to form on the surface of the product. Freezing can also negatively impact the flavor.
(OK. I’ll buy that explanation.)
While I’m here I might as well post this too. This is from their web site, most commonly asked questions on Velveeta:
Top VELVEETA Questions
Can I freeze VELVEETA Shells & Cheese?
We do not recommend freezing unprepared or prepared product, as pasta will become mushy and/or sauce may clump together.
Can I heat my leftover VELVEETA Shells & Cheese in the microwave?
Yes, here are the directions for VELVEETA Shells & Cheese (all varieties):
Add 1 tablespoon milk or water to a 3/4 cup serving. Microwave on HIGH 2 minutes, stirring after 1 minute.
How do I cube VELVEETA ?
Cut VELVEETA Pasteurized Process Cheese Spread (the whole loaf) into slices about 1/2-inch thick.
Then cut each slice crosswise in both directions to make cubes.
How do I melt VELVEETA for best results?
To melt VELVEETA in the microwave: cut-up and place in a microwaveable bowl on high for 5 minutes or until VELVEETA is melted; stir after 3 minutes.
To melt VELVEETA on stovetop: cut-up and place in a saucepan over low heat; stir occasionally.
How do I prepare VELVEETA Shells & Cheese in the microwave?
Here’s how:
Microwave 3 cups cold water in a 2-quart bowl on HIGH 10 to 12 minutes or until water boils. Stir in Shell Macaroni. Microwave on HIGH 10–12 minutes or until pasta is of desired tenderness. Drain. Return to bowl. Cut off top of VELVEETA Cheese Sauce pouch with scissors. Squeeze Cheese Sauce onto hot Macaroni. Stir until Sauce is well blended. Makes about 2–1/2 cups.
How do I prepare VELVEETA Shells & Cheese?
STOVE TOP DIRECTIONS:
BOIL 6* cups of water. ADD pasta. Boil, stirring occasionally, 10 to 12 minutes or until tender. DRAIN. DO NOT RINSE. Return to pan. Cut off top of VELVEETA Cheese Sauce pouch. Squeeze Cheese Sauce onto hot pasta. Stir until melted and well blended. Makes about 3 cups.
PLEASE NOTE: By NOT rinsing the pasta, the starch left on pasta enables the cheese to cling to the pasta.
How many types of VELVEETA are there?
VELVEETA has several flavors and varieties. If you can’t find them in your local grocery store, please ask the store manager to order them.
VELVEETA Light Prepared Cheese Product contains 50% less fat and 25% fewer calories than VELVEETA Original. VELVEETA Light can be used in all recipes the same way you use VELVEETA Original.
VELVEETA Mexican contains Jalapeno peppers and adds a KICK to any dish you make. VELVEETA Mexican comes in Mild and Hot flavors.
VELVEETA Shredded comes in Original, Cheddar and Mexican flavors.
VELVEETA Shells & Cheese gives you creamy cheese sauce and pasta in one easy package. The shells are perfect scoops to deliver a real cheese hit. VELVEETA Shells & Cheese comes in Light, Broccoli, Creamy Herb and Garlic, Salsa, and Bacon flavors.
VELVEETA Slices gives you the smooth, easy melt of VELVEETA in individually wrapped slices.
No matter want type of VELVEETA you use, you’ll never have to worry about your family cleaning their plates!
How should I store opened VELVEETA ?
Once opened, VELVEETA should be stored in the refrigerator.
For best results, the product should be used 4 to 8 weeks after opening.
How should I store unopened VELVEETA ?
VELVEETA should be stored in a cool dry cabinet. If properly stored in a pantry, UNOPENED product will remain good until the date stamped on the package.
It is not necessary to refrigerate unopened product. However, if the product is refrigerated at the time of purchase, we recommend keeping it refrigerated in the home. If properly refrigerated, UNOPENED product will remain good until the date stamped on the package.
How should my VELVEETA Shells & Cheese be stored if I have leftovers?
Your remaining prepared VELVEETA Shells & Cheese cooked product should be stored in refrigerator at normal refrigerator temperature of 40 degrees Fahrenheit.
Do not leave remaining cooked product unrefrigerated for longer than 1 hour. Use leftover cooked product within 2 to 3 days.
How should my VELVEETA Shells & Cheese be stored if it hasn’t been opened?
The proper way to store VELVEETA Shells & Cheese is at room temperature in a cool dry place.
This will insure that the product is perfect for consumption when opened (but used by the best when used by date. )
I’ve had my VELVEETA Shells & Cheese in my pantry for a while now. How can I tell if it has expired?
All of our products have what is called a code date. This date can be considered a Best When Purchased By Date.
The Best When Purchased By Date , also called pull date, is located on the side panel of the box.
The Best When Purchased By Date is the date by which the product should either be purchased by the consumer or removed from store shelves by the retailer.
When a Best When Purchased By Date is provided, consumption of the product by that date, or shortly thereafter, will ensure that you consume the product at peak freshness and quality.
Is VELVEETA a good source of calcium or protein?
VELVEETA is a good source of calcium providing 15% of the government recommended daily requirement per serving.
VELVEETA is a good source of protein providing 5 grams per serving.
My favorite variety of VELVEETA Shells & Cheese is no longer available at my local grocery store. What happened?
From time to time we evaluate whether a product variety is popular with our consumers.
Sometimes, there aren’t enough consumers buying this product to support its continued production.
Of course if consumers become interested in a product variety, we will consider putting it back on the market.
Why did you take the ounce markings off the outside of the package?
We didn’t take them off. We moved them to the inside of the package on the foil to be closer to where you cut the product.
Why is VELVEETA shelf stable?
VELVEETA contains a blend of natural cheeses and other wholesome ingredients that are cooked as the product is made. This cooking process allows VELVEETA to be shelf stable for several months. VELVEETA is also formulated within the parameters of the Food Research Institute guidelines for shelf stable cheese products. After opening, it should be stored in the refrigerator.
Can VELVEETA Pasteurized Process Cheese Product be frozen?
We do not recommend that you freeze VELVEETA Pasteurized Process Cheese Product. Freezing VELVEETA Pasteurized Process Cheese Product may cause changes in the texture of the cheese. Crystals may form within the product which may make it grainy, or its texture to become mushy. Freezing can also break down the ingredients used to make the cheese. This may cause water to form on the surface of the product. Freezing can also negatively impact the flavor.
Is the paperboard box from VELVEETA recyclable?
The paperboard box from VELVEETA Pasteurized Prepared Cheese Product is recyclable. Please check with your local recycling facility to see how they can accommodate your recycling needs.
Is VELVEETA Kosher?
Due to an ingredient in this product and/or the manufacturing process, VELVEETA Pasteurized Prepared Cheese Product is not certified Kosher.
Hope this helps!
8-D JWB
I had bad memories of warm Velveeta as a kid when camping.
I tried some refridgerated Velveeta the other day, and It wasn’t too bad. I will try supplementing boxed Mac and Cheese with Velveeta and see what happens.
I wonder if Velveeta can be frozen to extend shelf life?
Desert Dan
Read my post above.
I bring home the bricks, cut them into 1lb bricks, then vacuum seal them and throw them in the freezer. I’ve never noticed any change in the cheese after freezing. However, I only use velveeta for cooking so maybe the change in texture just isn’t noticable. Either way, it taste the same.
My solution FWIW. Buy Velveeta and keep it in the refrigerator no matter where it was in the store. Eat said block of processed cheese food sometime in this decade so it doesn’t go bad. If you don’t like Velveeta, pay for the canned cheese.
For how many months of SIP are you planning on storing cheese? Let’s face it, if there are no supplies available after 6 months of full-blown pandemic in your area, you have a lot worse problems that running out of cheese.
I’ve got a can of powdered cheese for “seasoning” as well as about 3 blocks of Velveeta (actually a store brand version). I also have prepped casserole dishes that come with their own cheese.
Parmesan cheese also comes in cans that don’t require refrigeration after opening.
I have a few … very few at this time … cheese and cracker packages. These just don’t last long at my house. <grin>
I also have jar upon jar of cheese dip (kind of like a Cheez Whiz), Queso con Salsa (cheese dip with salsa in it), pasta cheese sauce (Ragu makes a pretty good named brand version), and alfredo sauces.
I’ll miss cheddar if it comes down to it … but we won’t be “cheese-less.”
I’m glad we were able to get some of the canned cheese - I can’t stand Velveeta, but I love the canned stuff! Somehow I just feel better knowing there’s more than 30 pounds of cheese stored in the basement.
JWB – at 10:59
I questioned if it was a health related issue. They said no. They said that when you change the temperature of the cheese that much from shelf to frig to shelf it changes the texture, taste and quality of the cheese. Which after I hung up realized “Won’t melting the cheese for recipes do that?”
I assume it is similar to cheddar cheese becoming crumbly if you freeze it, though probably to a lesser degree.
Hmm, Velveeta…would be my luck to survive the pandemic and then croak from a heart attack brought on by all the darn fat in the stuff…I’d better stock up on some aspirins!
Kathy in FL – at 10:26 What to do with Velveeta …
Melt it and mix in a jar of salsa. Dip away. Made this (using the phrase loosely since there wasn’t much making involved) for a party last June and still get compliments on it today.
Closed for length and continued here
Partial post from JWB – at 10:59 copied to new thread