My recent visitors brought me some Velveeta Light. I lost my craving for it years ago and I know there is no way I'll use it all by the expiration date at the end of February, 2006. I'm willing to part with 2 2-pound boxes at 5€ each, pick-up only. PM me if you'd like to have them.
Karen
8 pounds of Velveeta light
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superiorinferior
- Posts: 2245
- Joined: Sat Jan 03, 2004 3:44 pm
- Location: Helsinki
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superiorinferior
- Posts: 2245
- Joined: Sat Jan 03, 2004 3:44 pm
- Location: Helsinki
Well, no. It's "process cheese food."Jussi wrote:what like the stuff they put on maccas burgers??
Quote from http://www.kraftfoods.com/velveeta :
The Velveeta© story began when Kraft had pur chased the Velveeta© Cheese Company of Monroe, New York, maker of Swiss-type cheeses. Kraft took the name Velveeta© and applied it to this new product.
1928 After several years of research on the nutri tive value of whey - a by - product of cheese making - Kraft-Phenix Cheese Corporation introduces Velveeta© pasteurized process cheese food in the United States and Canada in a half-pound package. It is unique due to its creamy texture, meltability, and nutritional value.
1930 Velveeta© pimento variety is introduced in half-pound packages.
1931 Velveeta© is introduced in quarter-pound packages for a short time. It is re-launched in 1936.
Velveeta© is the first cheese product to gain the American Medical Association’s seal of approval.
1937 Velveta [with one e] is introduced in Ger many. The product is such a success that the plant in Lindenberg is barely able to keep up with demand.
1939 Velveeta© is introduced in two-pound packages nationally after several years in regional markets.
1950 Velveeta© is introduced in a one-pound package.
1951 Velveeta© is introduced in a one-pound link package.
1953 Kraft reformulates Velveeta© as a cheese spread. It contains less fat and calories than cheese food, but is of equal nutritional quality to that of the cheese food first developed in 1928.
1962 The distinctive Velveeta© oval, which still appears on the box today, was introduced.
1980 Velveeta© pasteurized process cheese slices are intro duced in test markets. They are available nationally in 1982.
1984 Velveeta© Mexican pasteurized process cheese in mild and hot varieties are introduced.
Velveeta© Shells and Cheese dinner are introduced.
1985 Velveeta© Extra Thick slices are introduced.
1987 Velveeta© Shredded process cheese food – in Original, Mild Mexican and Hot Mexican varieties – is introduced in regional markets. It is available nationally in 1988.
1990 Velveeta© Microwave cheese sauce is available nationally.
1991 Velveeta© Light pasteurized process cheese product is introduced nationally in March.
1994 Velveeta© Italiana pasteurized process cheese spread is introduced.
1997 Velveeta© Mild Cheddar flavor shredded pasteurized process cheese is introduced.
2002 Velveeta© Cheesy Potatoes side dish is introduced in 2 varieties: Cheesy AuGratin potatoes and Bacon Scalloped Potatoes.
2003 Velveeta© Salsa Dip kit is introduced as an in/out item.
Three new varieties of Velveeta© Cheesy Potatoes are introduced: Mashed, AuGratin Mashed and Bacon Scalloped Mashed.
Kraft Foods Archives (2003)
I think cheddar cheese slices are used for hamburgers, but you'd need to verify this from someone working at the Mc. If they're allowed to tell, that isJussi wrote:what like the stuff they put on maccas burgers??
(cheddar comes in an orange-coloured variety as well as the more familiar yellowish and -erm- cheesy colour)Could be some other stuff as well, mind you. Could even glow in the dark for all I know. Give me proper full-fat Gorgonzola anytime!
That is Veet (it used to be Immac).sammy wrote:Hi,
ok I have to confess: my first idea of what you were selling was...
(wait for it)
...some kind of stuff for ladies, to remove the hair from their legs
Is it the same stuff as the "cheese" you get in a Kraft Macaroni Cheese Dinner? Cheese to me is either yellow, cream, “blue” or white.
