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.


The tastiest bites delivered to your inbox!

Show 51 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.