There is something exhilarating about meeting a fellow Velveeta maniac. Yes, VELVEETA. The unctuous day glow orange wonder of the kitchen. In fact, there is something extra miraculous about meeting a Velveeta maniac who, living in Geneva, Switzerland, does exactly what I used to do when I lived there—fill a suitcase with boxes of Velveeta to carry across the ocean in preparation for those times when only a Velveeta grilled cheese will satisfy. Or when a hamburger needs to be an extra messy cheeseburger, or when nachos need to be spicy AND gooey, or when the potato-hotdog-cream-of-mushroom casserole (“bonus potato au gratin”) needs a crispy browned cheese top crust. That Velveeta.
Interestingly, Switzerland is ultimately the birthplace of Velveeta. Processed cheese was first invented in 1911 by Walter Gerber in Thun, Switzerland and it was James L. Kraft, who first applied for an American patent for his processed cheese method in 1916. But Velveeta is the brand name of a processed cheese product first made in 1918 by Swiss immigrant Emil Frey for the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company, and in 1927 was sold to Kraft Foods.
Velveeta and “The Laughing Cow”, a French example of a processed cheese are made, in part, from whey, a by-product of cheese-making that contains a high amount of nutrients. Whey is also used to produce ricottas, brown cheeses and many other products for human consumption. In Switzerland where cheese production is an important industry, whey is used as the basis for the carbonated soft drink Rivella.
So bringing Velveeta to Switzerland is like bringing as Swiss export back to its roots..….All of this Velveeta stuff was going through my head as I headed down to the Low-Country of South Carolina where one of the favorite dishes is “Shrimp and Grits”….and I make my grits with Velveeta—-yes sirree, y’all have to try this recipe….
First the “Grits a’ la mushrooms and Velveeta…
Chop fine and saute’ mushrooms until nice and brown—almost crispy….
Add grits and brown slightly with the mushrooms
Add chicken stock and water as needed for the amount of grits. Simmer until done
Add Velveeta—as much as you like—(you
can’t go wrong with this…).
Second —-Shrimp a’ la garlic and tomatoes
Chop garlic fine and lightly brown in olive oil
Add chopped fresh tomatoes
Add dry vermouth Add shrimp and cook until done
Add fresh chopped basil.
Serve over the mushroom grits.
Just a taste of the Low country—and the sweep of the ocean….
