Randim Remarx

The Superbowl marks the only time of the year that I allow myself to gorge on Velveeta. The host of the annual party we attend always provides his signature Velveeta dip and it's become something that most people look forward to as well (or so the Evite replies say), so I know it's not just me. It's cheese crack to many.

Last year I did some research into the ingredients of Velveeta, and for the record they are:

MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

Velveeta is sold as a "Cheese Product", an FDA term for a food that contains less than 51% cheese (Hmm). However, you do have to refridgerate it after opening so that's a good sign. Cheese product foods that can contain themselves on the shelf without refridgeration might have a little too many chemicals for my liking (Can you say Cheese Wiz?)

Anyway, further investigation into the origins of Velveeta made me laugh and my Swiss boyfriend cry. The man who created Velveeta is... Swiss! Well, a Swiss immigrant who began manufacturing Velveeta in Monroe, New York. So, to me, Velveeta is a Swiss Cheese. A Cheese of a Swiss. And of course Velveeta is cheese crack, it's deliciousness ran in the blood of its creator.

I shared this cheese trivia with my Swiss Cheese Fan Page on Facebook and, um, there wasn't much excitement around the news.

But in my eyes, it's a Swiss cheese and maybe because it makes me feel a little better about loving it. Tomorrow (or later today) will be happiness.

Off to dream of Velveeta dip!

Oh, and become a fan of my Swiss Cheese Fan Page!

Swiss Cheese