Processed Cheese Food

Growing up in America, my definition of cheese was greatly shaped by processed cheese food - namely American cheese slices and Velveeta. Europeans absolutely cannot fathom why we consider these cheeses. Cheese should not have to be called "cheese food."

Since living here, I have started to somewhat agree with this. I've been introduced to a wealth of cheeses while living overseas, and at affordable prices - the main inhibitor to the true cheese experience for most Americans. Edam, Wensleydale with Cranberries, British Cheddar, fresh mozzarella, Red Leicester, Double Gloucester are just a few of the varieties that I've been able to try. For the most part they are really good, but they don't always melt very well for cooking.

I have great appreciation for a meltable cheese, aka Velveeta, when making cheese dip and macaroni and cheese especially. It's just the only thing that tastes right. So I've been on the hunt for a substitute. The other day, I finally found a possibility - Squeezable Cheddar flavored processed cheese food - made in the USA. It was tucked away on the top corner of the sauces and seasonings aisle. Today was experiment day - due to the previously mentioned electricity issue my food choices after church today were somewhat limited to things that did not require refrigeration - so I decided to make macaroni and cheese with my shelf stable cheese food product. Cooked up with some shelf milk it wasn't half bad, although I must say I prefer American flavored mac and cheese to Cheddar flavored mac and cheese. I don't think I'll try Rotel dip with it, but it was a pretty good outcome overall.

Now, if we could only convince them to import Velveeta . . . I mean, they think marmite - a fermented yeast spread - is normal, surely they could get on board with processed cheese food eventually!

Oh well, we say toe-may-toe, they say toe-mah-toe. I guess I can forgo the real process cheese food a little while longer.