Say it isn’t so. According to Advertising Age, Kraft is running out of Velveeta, that American food-processing wonder the company boldly refers to as cheese.
In a Kraft statement sent to CBS MoneyWatch a few weeks ago, Kraft said some customers may not be able to find the product over the next few weeks.
“Given the incredible popularity of Velveeta this time of year, it is possible consumers may not be able to find their favorite product on store shelves over the next couple of weeks,” Kraft spokeswoman Jody Moore said in an email to Advertising Age.
“Our retail customers are aware of the situation and we expect it to be a short-term issue.”
Ad Age contacted Kraft about the issue after reports of a shortage at a few East Coast grocery stores. According to an employee of a Brooklyn-area grocery, they weren’t expecting shipments again until February due to a plant issue.
“I can tell you there is a combination of factors involved, but the driver is really the high demand,” added Moore. “We really haven’t heard much from consumers about it at all. It’s a short-term issue amplified by the fact that this is a key time for the brand.”
According to Kraft’s third-quarter earnings release, Velveeta has showed steady earnings growth. Velveeta slices have boosted in sales, while Velveeta dinner kits are continuing to win over consumers, the company said in its earnings release.
In the meantime, here are some Velveeta alternatives:
1 clove of garlic
6 oz Greek Yogurt (I use Fage 0% ” 100 calories)
2 ounces blue cheese, chopped finely (I like Fourme d’Ambert, it’s super stinky, so a little goes a long way ” 200 calories)
Grab your food processor and chop the shallot & garlic super fine
Add the yogurt, blue cheese, and salt & pepper to taste ” process until smooth but still lumpy
Let it sit in the fridge fo 30 minutes to an hour
You can also add chives, or paprika, or a little heat from some peppers
4 cups Irish white cheddar cheese, grated
1 quart (4 cups) Cream
1 tablespoon Cornstarch
Toss cheese with cornstarch. Set aside. Reduce cream by half. Slowly add cheddar, a little at a time, until fully incorporated, constantly whisking to achieve a smooth consistency. Never let the sauce boil.
1 ½ cups (375 ml) frozen edamame, shelled
¼ avocado, peeled and pit removed
1 tablespoon (15 ml) pimentoes
1 clove garlic
2 teaspoons (10 ml) fresh lemon juice
3 tablespoons (45 ml) water
1/8 teaspoon (0.5 ml) sea salt
Puree all ingredients using either a food processor or a handheld blender
Refrigerate in an airtight container
Skordalia Garlic Dip
1 head of garlic
10 sliced of Greek white bread (you can sub with Italian bread)
1 cup olive oil (Greek, of course)
1/2 cup white vinegar
2 tbsp lemon juice
3 tbsp water
Peel and chop the garlic.
Remove the crust from the bread and put into a container
Dress with chopped garlic, olive oil and white vinegar
Let it sit for one hour
Put bread mixture in the blender and mix until soft
Add the lemon juice
Add the water gradually while the blender mixes until you get a nice creamy consistency