Velveeta cheese is a popular processed cheese product that has a creamy, smooth texture. It melts exceptionally well, making it a go-to ingredient in many recipes like dips, casseroles, mac and cheese, and grilled cheese sandwiches. While it comes pre-sliced in brick form, many recipes call for cubed or diced Velveeta. Learning the best techniques for cutting this soft, sticky cheese into uniform cubes can save lots of time and frustration in the kitchen.
Should You Cube Velveeta Cheese When Cold or at Room Temperature?
The first step is deciding whether to cube your Velveeta when it’s cold and firm from the refrigerator, or after it has warmed up to room temperature. Both methods have their pros and cons.
Cubing Cold Velveeta
Cubing Velveeta straight from the fridge has some advantages:
– The firm, cold cheese is easier to handle and cut into clean slices and cubes. Warm Velveeta tends to bend and stick.
– Cold cuts cleaner with less sticking to your knife.
– Refrigerated cheese has a firmer texture, making it easier to cut cubes of uniform size.
– If you plan to return leftover cheese to the fridge, cubing it cold means you don’t have to wait for it to chill again before storing.
However, there are also some downsides to consider when cubing cold Velveeta:
– The cheese can be very hard when cold, requiring more force and potential damage to your knives.
– Rigid cold cheese risks shattering or splintering when cut.
– Cold cheese can bounce off cutting boards when sliced.
– Refrigerated cheese doesn’t melt as smoothly later; cubes may maintain sharp edges instead of blending into a sauce.
– The cheese may become too stiff and hard to cube evenly.
Cubing Room Temperature Velveeta
On the other hand, allowing your Velveeta to come to room temperature before cubing has advantages too:
– Warmed Velveeta is softer and easier to cut into clean slices.
– Less risk of cracking, shattering, or splintering.
– The cheese sticks less to knives and cutting boards.
– Warmer cheese usually melts more evenly later on.
– Velveeta is easier to cut accurately when slightly softened.
– A heated knife glides through tempered Velveeta.
However, there are some potential problems with cubing Velveeta at room temperature:
– Warm, sticky cheese can bend, fold, and stick together.
– Softened cheese sticks stubbornly to cutting blades.
– Hard to cut perfect cubes when the cheese smears or compresses.
– Can be messy with softened cheese sticking everywhere.
– Requires extra time to bring the refrigerated cheese to room temperature.
– Risk of oversoftening the cheese so it’s too mushy to cube properly.
Pro Tips for Cubing Room Temperature Velveeta
In most cases, allowing your Velveeta to gradually warm up to room temperature before cubing it is ideal. Here are some tips for cubing softened Velveeta successfully:
– Remove Velveeta from the fridge 30-60 minutes before cutting to temper adequately.
– Use a serrated bread knife or electric knife with gentle back and forth motion.
– Dip knife blades in warm water then wipe dry between cuts.
– Cut larger slices first, then dice into cubes.
– Work quickly once Velveeta gets sticky. Refrigerate 10 minutes if too soft.
– Grease knife blade and cutting board lightly with butter or nonstick spray before cutting.
– Use low rather than high speed with electric knives to avoid gumming up the blade.
– Rinse and wipe blade immediately after finished cubing to remove cheese residue.
– Avoid excessive downward pressure when slicing warm Velveeta.
– Use a plastic dough scraper or spatula to detach stuck cheese from board or knife.
– Transfer cut cubes to an oiled baking sheet in a single layer until ready to use.
Choosing the Right Knife for Cubing Velveeta
Using the proper knife for cubing gooey, sticky Velveeta helps the job go faster and smoother:
Serrated Bread Knife
A long serrated blade cuts through softened Velveeta without mashing it. The teeth “grip” the cheese without excessive sticking. Slight back and forth motion slices cleanly.
Electric Knife
An electric knife with reciprocating blades requires very little downward pressure. The vibrating blades glide through warm Velveeta like butter. Less pushing means less sticking.
Non-Serrated Utility Knife
A sharp, non-serrated utility or chef’s knife works if meticulously wiped between cuts. Be careful not to twist or put pressure on the blade when cutting.
Wavy-Edged Ulu Knife
An ulu knife has a wide, curved rocking blade ideal for precise, easy slicing of squishy cheeses like Velveeta. The scalloped edges prevent sticking.
Wire Cheese Slicer/Cutter
For uniform slices and cubes, use a wire cheese cutter. The taut stainless steel wire cuts slices as thin as you want without sticking or mangling soft cheese.
Nonstick Knives
Specialty nonstick blades with ceramic coating, like those from McFleck, Glide Through, or Holle, prevent sticky cheeses from adhering during cutting.
Cutting Tips for Neat, Uniform Velveeta Cubes
Check out these expert tips for cutting picture-perfect Velveeta cubes for recipes:
– Chill cheese briefly between steps if the Velveeta gets too gummy and soft during cubing.
– Cut larger 1/2 to 1 inch slices first, then slice perpendicular to dice into cubes.
– Use a ruler as a guide when slicing to ensure uniform thickness.
– Cut on a dry surface rather than waxed paper or plastic wrap which can stick to the cheese.
– Work quickly and refrigerate leftover cubes right away so they don’t clump together.
– Rinse knives and hands with hot water periodically when working with sticky cheese.
– Use a perfectly square or sharp-cornered pan when molding cheese cubes for razor edges.
– Cut Velveeta when it’s cool and pliable but not totally melted or frozen solid.
– Change the knife blade when it starts dragging rather than slicing cleanly.
– Precision knife skills take practice. Don’t worry about imperfect cubes at first.
Storing Leftover Cubed Velveeta
Properly storing cubed Velveeta preserves freshness and prevents the cubes from melding into a useless lump:
– Allow cheese cubes to cool and firm up slightly after cutting.
– Transfer cubes in a single layer to a parchment lined pan or plate. Avoid stacking.
– Once cooled, cover pan with plastic wrap pressed directly onto surface.
– For longer storage, transfer to a sealed freezer bag removing excess air.
– Refrigerate for up to 5 days; freeze for up to 3 months. Thaw overnight in fridge.
– Add a slice of bread to the container to help absorb excess moisture.
– Sprinkle cubes lightly with cornstarch, rice flour, or potato starch to prevent sticking.
– Place cubes in a single layer in a shallow pan and freeze until solid. Transfer to a freezer bag.
– Fill ice cube trays with diced cheese and freeze. Pop out cubes as needed.
– Avoid freezing cheese cubes in a clump as they’ll be impossible to separate later.
Troubleshooting Sticky Situations When Cubing Velveeta
Cubing ooey-gooey Velveeta can try your patience. Here are some remedies for common sticky situations:
Problem:
Cheese sticks stubbornly to knife blade.
Solution:
Wipe blade frequently with hot water or damp paper towel. Lightly oil blade before cuts.
Problem:
Cheese bends, smears, or clumps when slicing.
Solution:
Refrigerate briefly to firm it up then continue cubing.
Problem:
Cut cubes stick together in a solid mass.
Solution:
Immediately transfer cubes to a lined pan in a single layer.
Problem:
Cheese grabs and clings to cutting board.
Solution:
Grease board lightly before cubing. Sprinkle with flour.
Problem:
Soft cheese mashes down instead of slicing cleanly.
Solution:
Avoid applying too much pressure. Let knife glide through cheese gently.
Problem:
Cheese shreds, tears, or fractures when slicing.
Solution:
Make sure your knife is sharp. Temper cheese more or chill briefly.
Problem:
Cut cubes have uneven, ragged edges.
Solution:
Use a square-edged pan or mold when forming cubes for straight edges.
Alternative Methods Beyond Knife Cubing
If cubing pounds of gooey cheese has you wanting to throw in your apron, consider these alternative shaping methods:
Cheese Grater
Use the large holes on a box grater to create coarse shreds or chunks. Stir into dishes instead of cubes.
Food Processor
Pulse cold cheese in a food processor to chop randomly into tiny cubes. Best for recipes where shape doesn’t matter.
Cheese Wire Cutter
Cut stacks of thin cheese sheets then slice perpendicularly to make tiny squared cubes.
Cheese Plane/Slicer
Some planes have wire cutters to slice uniform strips you then cut into perfect cubes.
Cheese Molds
Press soft cheese into cube shaped molds. Refrigerate until set then unmold firm cubes.
Melting Method
Melt cheese fully then pour into ice cube trays to solidify into cubes.
Frequently Asked Questions
See answers to common questions about cubing Velveeta cheese:
Why does Velveeta cheese stick to the knife when cutting it?
Velveeta contains emulsifying salts to give it a smooth, creamy texture. This makes the processed cheese very sticky, especially when warm. The fat and protein molecules like to cling together and stick to cutting surfaces.
Can you cube Velveeta when it’s cold?
Yes, you can cut cold Velveeta from the fridge into cubes, but it may be challenging. The stiff cheese tends to shatter and splinter. Letting it warm up makes slicing easier but can get messy and sticky.
What is the best knife for cutting Velveeta?
For clean cuts, use a long serrated knife. The teeth help grip and slice the sticky cheese. An electric knife with reciprocating blades also works well. Avoid using dull knives that mash or tear cheese.
How big should Velveeta cheese cubes be?
This depends on the recipe but 1/2 to 3/4 inch cubes are common. Make all cubes as close in size as possible for even cooking and melting. For snacks, cut into 1-inch cubes.
Can you freeze cubed Velveeta cheese?
Yes, cubed Velveeta can be frozen in an airtight container or bag for up to 3 months. Spread into a single layer on a lined pan and freeze first before transferring to a freezer bag. Defrost overnight in the refrigerator before using.
Why does my cubed Velveeta turn into a big clump in the fridge?
Cheese cubes meld together when stored touching each other or stacked. Next time, spread in a single layer on a parchment lined pan before refrigerating. Cover the surface directly with plastic wrap so the cubes don’t mush together.
Conclusion
With its uniquely smooth, melty texture, Velveeta cheese is a popular ingredient for cooking and snacking. However, cubing this sticky, gooey cheese can easily turn into a messy struggle. Allowing the cheese to come to room temperature before slicing makes the job easier. Use a sharp serrated knife and cut in a single downward motion without twisting or pressing. Work swiftly, refrigerating the cheese briefly if needed to firm it back up. Take steps to prevent cut cubes from sticking together for frustration-free Velveeta cubing every time.