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'''Velveeta''' is a [[brand]] name for a [[processed cheese]] similar to [[American cheese]]. It was invented in 1918 by Emil Frey (1867-1951) of the Monroe Cheese Company in [[Monroe, New York]]. In 1923, The Velveeta Cheese Company was incorporated as a separate company.<ref>“New Incorporations,” New York Times, 15 February 1923 (10,000 preferred shares, 20,000 common shares).</ref> In 1925, it advertised two varieties, Swiss and American.<ref>"Everybody Says It's the Finest Cheese in the World (Velveeta/Monroe advertisement)." Goshen (NY) Independent Republican, 9 June 1925.</ref> The firm was purchased by [[Kraft Foods Inc.]] in 1927.<ref>"Monroe." Middletown (NY) Times Herald, 21 November 1927 ("recently purchased").</ref>
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In 1888, the new owners of the Monroe Cheese Co., Adolphe Tode and Ferdinand Wolfe, hired former Neuesswanders Cheese Factory’s cheesemaker Emil Frey. While they would see success with one of Frey’s creations, [[Liederkranz cheese]], they still ultimately fell into financial problems resulting in the foreclosure of the property. In 1891, Jacob Weisl purchased the company from the Goshen Savings Bank. Weisl set up a second factory in Covington, Pennsylvania, that made mostly Swiss cheese. He would have the broken pieces of cheese sent up to Monroe hoping to find a way to prevent the waste. It was during this time that Frey began taking broken pieces of cheese back to his house where he spent two years working on a process to make use of them. In 1918 he had his breakthrough, mixing cheese byproducts with the broken cheese bits to form a cheese blend that would become known as Velveeta. The name ''Velveeta'' was intended to connote a "velvety smooth" product.<ref>{{cite web|last1=Geiling|first1=Natasha|title=There is No Shortage of History When it Comes to Velveeta|url=http://www.smithsonianmag.com/arts-culture/there-is-no-shortage-history-when-it-comes-velveeta-180949312|website=smithsonianmag.com|publisher=Smithsonian Magazine|access-date=October 18, 2014}}</ref>
In the 1930s, Velveeta became the first cheese product to gain the [[American Medical Association]]'s seal of approval.<ref name="Velveeta Brand History">[https://web.archive.org/web/20081220173959/http://brands.kraftfoods.com/Velveeta/VelveetaFlashHistory Velveeta Brand History], Accessed December 23, 2010.</ref> It was reformulated in 1953 as a "[[cheese spread]]",<ref name="Velveeta Brand History"/> but as of 2002, Velveeta is labeled in the United States as a "pasteurized prepared cheese product".<ref>{{Cite news|url=http://mentalfloss.com/article/68222/14-cheesy-facts-about-velveeta|title=14 Cheesy Facts About Velveeta|date=April 6, 2016|access-date=November 8, 2017|language=en}}</ref><ref name="Tunick2013">{{cite book|author=Michael H. Tunick|title=The Science of Cheese|url=https://books.google.com/books?id=Zco8BAAAQBAJ&pg=PA161|date=November 27, 2013|publisher=Oxford University Press|isbn=978-0-19-992231-4|pages=161–}}</ref>▼
▲In the 1930s, Velveeta became the first cheese product to gain the [[American Medical Association]]'s seal of approval.<ref name="Velveeta Brand History">[https://web.archive.org/web/20081220173959/http://brands.kraftfoods.com/Velveeta/VelveetaFlashHistory Velveeta Brand History], Accessed December 23, 2010.</ref> It was reformulated in 1953 as a "[[cheese spread]]",<ref name="Velveeta Brand History"/> but as of 2002, Velveeta is labeled in the United States as a "pasteurized prepared cheese product".<ref>{{Cite news|url=http://mentalfloss.com/article/68222/14-cheesy-facts-about-velveeta|title=14 Cheesy Facts About Velveeta|date=April 6, 2016|access-date=November 8, 2017|language=en}}</ref><ref name="Tunick2013">{{cite book|author=Michael H. Tunick|title=The Science of Cheese|url=https://books.google.com/books?id=Zco8BAAAQBAJ&pg=PA161|date=November 27, 2013|publisher=Oxford University Press|isbn=978-0-19-992231-4|pages=161–}}</ref>
==Ingredients==
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