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Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.
Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or in chunks or pieces. [10] [11] [12] Cheeses used include hard cheeses like Cheddar, Gruyère and Parmesan cheese [13] [14] [15] and soft ones such as farmer cheese, Gouda cheese, muenster cheese, queso blanco and queso Chihuahua.
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. [1] In 1925, it advertised two varieties, Swiss and American. [2]
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Before you make that mac and cheese or queso dip, you might wonder if that Velveeta you're using is real cheese. Here are the facts behind the American classic.
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The formula was introduced in May 1886 at the Jacobs Pharmacy in Atlanta. It sold 25 US gallons (95 L) the first year. The next year sales increased to 1,049 US gallons (3,970 L). In 1888 Pemberton sold the formula to Asa G. Candler, another Atlanta pharmacist and businessman, for a total investment of $2,300 before Pemberton died. [2]