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  1. Yes, you can! Pour cooked jam or jelly into one- or two-cup rigid plastic containers with tight-fitting lids. Wash, scald and drain containers and lids, or use automatic dishwasher with a very hot... Date Updated: 12/14/2016
  2. Cut VELVEETA Pasteurized Process Cheese Spread (the whole loaf) into slices about 1/2-inch thick. Then cut each slice crosswise in both directions to make cubes. Date Updated: 12/08/2016
  3. Once opened, re-wrap the VELVEETA in its original package.  Please also use additional plastic wrap and store it in the refrigerator.  VELVEETA should be used... Date Updated: 12/15/2016
  4. The proper way to store VELVEETA Shells & Cheese is at room temperature in a cool dry place. This will insure that the product is perfect for consumption when opened (but used by the best when... Date Updated: 08/30/2011
  5. VELVEETA is a good source of calcium providing 15% of the government recommended daily requirement per serving. VELVEETA is a good source of protein providing 5 grams per serving. Date Updated: 01/31/2017
  6. VELVEETA contains a blend of natural cheeses and other wholesome ingredients that are cooked as the product is made. This cooking process allows VELVEETA to be shelf stable for several months... Date Updated: 12/12/2016
  7. We do not recommend that you freeze VELVEETA Pasteurized Process Cheese Product. Freezing VELVEETA Pasteurized Process Cheese Product may cause changes in the texture of the cheese. Crystals may form... Date Updated: 12/08/2016
  8. Due to an ingredient in this product and/or the manufacturing process, VELVEETA Pasteurized Prepared Cheese Product is not certified Kosher. Date Updated: 12/09/2016
  9. We recommend that you use the latest version of Internet Explorer of Netscape but these are the requirements to get the full functionality of kraftfoods.com System Requirements Processor: 233Mhz or... Date Updated: 12/08/2016
  10. We will email your login and password information. Click the Forgot Member Name and Password button when you are prompted to login. You will need to enter your email address. We will use that email... Date Updated: 12/31/2012
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