Velveeta shortage threatens to make the Super Bowl less cheesy

[rug]

Velveeta shortage is starting to affect America's supermarkets, just in time for peak party dip season. Will the Velveeta shortage mean a Super Bowl without queso dip?

By Schuyler Velasco, Staff writer / January 7, 2014

Are your dip-making capabilities woefully limited? Are you hosting or attending a gathering that required you to make dip in the near future? If you answered “yes” to both of those questions, then the following news is very important: America may be facing a Velveeta shortage.

The crisis comes to us courtesy of AdAge, which contacted Velveeta-maker Kraft foods after rumors surfaced that inventory of America’s favorite cheese-like substance was becoming low in grocery stores on the East Coast due to a possible production issue. "Given the incredible popularity of Velveeta this time of year, it is possible consumers may not be able to find their favorite product on store shelves over the next couple of weeks," Kraft spokeswoman Jody More wrote AdAge via e-mail. "Our retail customers are aware of the situation and we expect it to be a short-term issue."

She went on: "I can tell you there is a combination of factors involved, but the driver is really the high demand." She added: "We really haven't heard much from consumers about it at all. It's a short-term issue amplified by the fact that this is a key time for the brand."

At first glance, this would appear to be a big problem for Kraft. January and February is peak dip season, after all, with many Americans taking shelter from the winter cold to gather and watch sports, like the NFL playoffs, Super Bowl, and Winter Olympics.

http://www.csmonitor.com/Business/2014/0107/Velveeta-shortage-threatens-to-make-the-Super-Bowl-less-cheesy

Just when I thought things couldn't get any worse . . . ,

[In_The_Wind]

1. Do you think I should pick up extra tomorrow?

[rug]

4. It might be your last chance.

[In_The_Wind]

9. It's part of a dip I like. Picking up 2 pounds might be a good idea.

We'll be near the store around noon.

Mr Hooters Racing Team's truck is being towed to our mechanic. Sigh.
I hope fixing his transmission will be easy.

[rurallib]

10. you could probably get a few cases

I think it has a shelf life only slightly less than a Twinkie

[Jenoch]

19. Although it's been years since I have made it

a better way to use Velveeta as a dip is to mix it with a can of Hot Hormel Chili No Beans instead of the Ro-Tel tomatoes.

[pipi_k]

2. Wow...good opportunity

to make some money.

I bought my Velveeta weeks ago.

Could probably sell it for big bucks on eBay...

[dixiegrrrrl]

3. But chicken wings are in stock this year?????

Seems like there is annual shortage of something during Bowl games....

[GoCubsGo]

5. Make your own.

None of that processed crap in it. This is actually a recipe for American cheese, which is pretty much Velveeta. One can likely use cheddar and jack instead of the Co-jack in the recipe and get good results:

http://www.fromaway.com/cooking/how-to-make-american-cheese

[kentauros]

21. And, make your own Sriracha!

http://blogs.houstonpress.com/eating/2014/01/sriracha_shortage_no_problem_m.php

[geardaddy]

6. What horrible news!

That means with the Packers loss on Sunday that the Super Bowl will be the least cheesy in history!

[rocktivity]

7. Either you forgot the "Not From The Onion" disclaimer

or the Christian Science Monitor set up a syndication deal with them.


rocktivity

[rug]

8. One must not make light of tragedy.

[pinboy3niner]

11. It's good to see a thread about non-parmesan politics!

[Gidney N Cloyd]

12. ...

[kentauros]

20. And I'm kinda bleu about that.

I mean, I gouda have some!

[orleans]

13. i bought some of that crap a couple months ago

haven't had it since i was a kid
YUCK!!!!!

i tried to melt the stuff and it took forever, didn't want to melt, couldn't really stir it. what a bunch of blech! the rest of the bar/chunk/tube sat in the fridge for a couple weeks as i tried to think of what the hell to do with it.

i finally nuked the rest of it and had to throw the microwave container away

i don't see how you can use the crap on nachos.

"Have you ever wondered how the pros at restaurants make cheese nachos? It always seems the cheese sauce is creamier than anything else. That's because the cheese they use is top-quality and the recipe starts out as a sauce. It isn't just melted cheese.

"Don't get us wrong, there's nothing wrong with melted cheese on nachos. But you have to eat them really fast before the cheese solidifies, otherwise it's like eating chips with yellow rubber on top!

"The secret to making great cheese sauce to top your tortilla chips is first by making a roux, which is basically whisking flour into melted butter (see our how-to on making roux). Then pour in warm milk and mix in your cheese to melt. It's the creamiest cheese sauce you will ever have!
http://www.huffingtonpost.com/2012/01/12/how-to-make-nacho-cheese_n_1202697.html

there is also a video at the link

p.s. the top quality cheese is NOT stupid velveeta

[Joe Shlabotnik]

14. Thanks

Bookmarking that recipe, for some reason I never thought of melting the cheese like that before. Can't wait to try it, and I sure as hell won't be using processed cheese. Never touch the stuff.

[Major Nikon]

17. Real cheese needs liquid and generally benefits from starch if you want to turn it into a sauce

Velveeta doesn't need starch. However, velveeta needs some kind of liquid to make it melt properly in the microwave. If you follow the directions on the back of a can of rotel, you'll get a perfect nacho sauce every time.

If you want just a basic real cheese sauce for nachos, here's another way.

For each cup of shredded cheese, you'll want to use 1/3rd of a cup of liquid. The liquid can be milk, water, beer, wine, cider, or whatever you like. I prefer to use liquids that have a bit of acid in them like wine or cider. For each cup of shredded cheese add 1 tsp of corn starch, mixed into the cheese well by hand.

Heat the liquid up over a thick bottomed pan or preferably a double boiler until just below boiling. Add the cheese one handful at a time stirring constantly and allowing the cheese to melt before the next handful is added. If the cheese starts to get stringy on you, add some lemon juice or vinegar 1 Tbs at a time. Salt and pepper to taste.

For best results you'll want to use a cheese that has a decent fat content like gouda, gruyère, Havarti, monterey jack, cheddar, asiago, etc. My favorite for nachos is half-n-half smoked gouda and monterey jack.

[BobUp]

15. This has to be a conspiracy to get the price of it bumped higher.

[greatauntoftriplets]

16. Does it mean less of that creepy blacksmith in the commercials?

[OriginalGeek]

18. No worries here

I make a cream cheese crab dip for SuperBowl. No Velveeta required.