Cheez Whiz

Cheez Whiz is a processed cheese sauce or spread sold by Kraft Foods. It was developed by a team led by food scientist Edwin Traisman (1915–2007). While many sources give its national debut as 1953,[1] it was advertised by Kraft and retailers in several states in late 1952.[2][3]

Cheez Whiz
A cheesesteak sandwich with Cheez Whiz at Pat's King of Steaks in South Philadelphia
Country of originUnited States
Source of milkCow
PasteurizedYes
TextureThick sauce
Cheez Whiz Original Cheese Dip
Nutritional value per 2 tbsp (33 g)
Energy80 kcal (330 kJ)
5 g
Sugars3 g
Dietary fibre0 g
5 g
Saturated1 g
Trans0 g
3 g
MineralsQuantity %DV†
Sodium
27%
410 mg
Other constituentsQuantity
Cholesterol5 mg
†Percentages are roughly approximated using US recommendations for adults.
Source: http://stgapi.kraftapps.com/ecommclient/product/view/184

Orangish-yellow in color, it usually comes in a glass jar and is used as a topping for various foods, including corn chips, and hot dogs. It is also frequently used as the cheese in a Philadelphia-style cheesesteak. It is marketed in Canada, Mexico, the Philippines, the United States, and Venezuela.

Cheez Whiz is one of a number of "processed cheese foods", a category including some types of individually wrapped cheese slices. These products contain regular cheese that has been reprocessed along with additional ingredients such as emulsifiers and stabilizing agents, such as xanthan gum or carrageenan, and derive their tanginess and flavor from additional ingredients, such as citric acid and flavoring compounds. Annatto is used for coloring.

Ingredients

As of 2016, Kraft describes Cheez Whiz as a "cheese dip" with the word cheese spelled correctly. According to a Kraft spokesman, the product does include cheese, but the company has chosen to list its parts—such as cheese culture and milk—instead of cheese as a component itself.[4]

Ingredients: Whey, Milk, Canola Oil, Maltodextrin, Milk Protein Concentrate, Sodium Phosphate, Contains Less Than 2% Of Modified Food Starch, Salt, Lactic Acid, Whey Protein Concentrate, Mustard Flour, Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices (Contains Celery), Tamarind, Natural Flavor), Sodium Alginate, Sorbic Acid As A Preservative, Color Added, Cheese Culture, Enzymes, Natural Flavor[5]

Sizes

In some markets, the product has been sold in a narrow jar that tapered narrower towards the base, and sold as a spread. When Cheez Whiz is advertised as a dip or a sauce, the jars are larger and more of a squat cylindrical shape.

Varieties

Varieties include:

  • Cheez Whiz
  • Cheez Whiz Light
  • Cheez Whiz Tex Mex
  • Salsa Con Queso
  • Cheez Whiz Italia
  • Cheez Whiz Bacon
  • Cheez Whiz Pimento

Cheez Whiz can also be found in "Handi Snacks" products such as Ritz Cheez Whiz 'n' Crackers in Canada.

Cheez Whiz was reformulated in the early 21st century.[4] The new formula is used for Cheez Whiz Light (15.5 oz) as well as the Original Big Cheese (15 oz). The products' jars were also widened to allow dipping.

Formula change

Over the years since its creation, Kraft had altered its recipe due to changes in dairy sourcing and the regulatory environment, resulting in a reduction of cheese content. Kraft also made a change in the way that it lists its ingredients; away from listing components (like cheese) to listing its parts (such as milk and cheese culture). Such changes are common throughout the food industry, and are often done without announcement.[4]

gollark: You are several (π) apioforms.
gollark: <@319753218592866315> administrative abusion.
gollark: Bad. Special casing
gollark: It worked. Although with pastebin being bad I now have a build process and such.
gollark: I developed potatOS without any testing before release for YEARS.

See also

References
  1. Hevesi, Dennis (June 9, 2007). "Edwin Traisman, 91, Dies; Helped Create Iconic Foods". The New York Times. Retrieved November 10, 2008.
  2. "Right out of the Kraft kitchen". Morning Avalanche (5-column trade ad). Lubbock (TX). November 7, 1952.
  3. "Now grand cheese dishes fast". Herald-Journal (Kraft 3-column ad). Syracuse (NY). November 25, 1952.
  4. Moss, Michael (2013). Salt Sugar Fat. Random House. pp. 161–162. ISBN 978-0-8129-8219-0.
  5. "Kraft Cheez Whiz Original Cheese Dip 8 Oz. Jar". Kraft Foods.
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