Velveeta, Cheez Wiz, Swiss Knight, etc.

[Suzanne F]

Granted, these are not really cheese, but they are foods that many of us grew up eating with pleasure, believing that they were, in fact, cheese. Maybe you did, too?

Are they and their ilk now banished from your life? If not, how do you use them?

And thanks so much for putting up with silliness like this along with the many good questions you are likely to get.

[master cheesemonger/grocer]

Not silly at all.

Thinking about it, I guess the most honest response would be that if none of those are ever in my refrigerator at home, I must not have any use for them. That being said, James Coogan the master cheesemonger at Ideal Cheese on the Eastside, just told me that after sampling a cool dozen of the grand cheeses James recommended for their cheeseburger, the people responsible for the decision (the Etats Unis wine bar) went with Cheez Whiz. And guess what? It probably tastes great.

Velveeta is the cornerstone ingredient for true Tex Mex food.

[agbaber]

I absolutely LOVE, and I do mean LOVE, my grandmothers old casserole. It's basically ground meat, macaroni noodles, tomato soup, and onions in a casserole under a half inch thick layer of velveeta cheese. Gotta cook the macaroni till it's real mushy though.

Throw it, steaming hot, right out of the oven onto a plate with LOTS of fresh cracked (not ground) pepper all over, and devour. I can literally eat 2 pounds of it easily.