Velveeta, I mean really, what's in it?

I know from my Rob Walsh Texmex book that Velveeta is used in authentic Texmex because it's melty...but otherwise, what's up with it? Why is it in a different place at every supermarket? And most importantly, does it really need to be kept cold after it's opened? I don't think it's really cheese.

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed