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UK Equivalent of Velveeta Cheese?

I want to make some cheese sauce for nachos but every recipe I can find uses velveeta, Is there something I can buy in UK supermarkets thats close to that?


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  1. according to wikipedia Velveeta is currently sold in the United States, Canada, Hong Kong, Philippines, and Germany ("Velveta"). It is sold in Australia as "Kraft Cheddar Cheese". At one time it was also sold in the United Kingdom.

    if it is a long life cheese it might be akin to (kraft) cheese spread in UK and Aust. could you try using a combination of cheese. if velveta is marketed as a cheese product and a blend then why not go for a blend yourself. pick a good melting cheese such as swiss or emental and mix it with mozzarella and then something a bit tastier.

    i dont know where you are or living, but the UK supermarkets have wonderful selection of cheese generally and it's just a matter of finding something that melts well.

    from what i understand velveeta isn't cheese at all so if you are really after something like it you need to be looking in the long life section. sorry i can't help more than that.

    2 Replies
    1. re: kmh

      Do they still even make that stuff here???

      I assume you mean that weird stuff that comes in the blue box and wrapped in foil..

      **shudders at the memory**

      Can you just melt it?? or do you have to grate it into a roux??

      1. re: kmh

        i have rcently moved to australia and i can assure you as a long time velveeta yank fan, the kraft cheddar is nothing like it. it doesn't melt to the same consistancy, it's white and the flavor isn't there. i've been searching online to see about purchasing it somehow over the internet. Do you know if it's even possible? the only sites that sell it it seems you havev to be in the states or canada!! Well they can get it anywhere!! What about us overseas?

        hungry in australia

      2. Someone else once asked about Velveeta. Being a Yank (and a cheesesteak, Phila. girl), I can tell you that nothing in the UK resembles Velveeta. A good orange cheddar might work. M&S sells a low-fat orange cheese in slices, and it's the closest thing I've found to the taste of Velveeta although it's not able to be cut into big pieces. I guess it would melt down - I haven't tried.

        1. Like kmh, I also had to look up the product in Wiki.

          Am I right in thinking you are just wanting to make a cheese sauce to dunk the nachos? Wouldnt making an ordinary cheese sauce work - roux, milk, tasty cheese - and cooking it till it was the right consistency? I wouldnt look beyond Cheddar or a strong Lancashire for this as good and strong melters.

          Looking at Kraft's website, it looks it's also used sliced as a topping for, say, burgers. In which case, you'll find all supermarkets have a good selection of pre-sliced cheese. Generally rubbery and bland.

          Supermarkets usually have fresh cheese sauces available - usually intended for perhaps pasta. Could that be an easy solution?

          5 Replies
          1. re: Brit on a Trip

            looking at the ingredients on the velveeta site, there are a lot of milk solids in their. why not as BoaT suggested make your own. don't worry about the roux and just melt some ORANGE cheese into skim milk and reduce. you could add more milk powder for extra effect.

            1. re: kmh

              Thank you all for your answers. I think ill have a go at making my own. I will start by melting some Burger Cheese slices into skimmed milk and see where I go from there. Skyco offer to ship Velveeta to the UK but its about £6 for 200g I think plus about the same again for shipping!

              BTW I am actually British, I live about 20 miles from London. :)

              Thanks again!!!

              1. re: SpennyJ

                Let me know how you get on. I think it just might be fine. Where my sons went to uni, a big delicacy was the melted Velveeta put over french fries. You could start a new trend in England. :-)

                1. re: SpennyJ

                  okay that puts a different slant on things. i thought you must have been pining for something american

                  i have just found an alternate recipe, which i have adapted for this discussion
                  1 small onion, finely chopped
                  1-2 fresh long green chillies, finely chopped
                  2/3 cup (170g) sour cream
                  1 3/4 cup (145g) grated cheddar
                  Coriander, to serve

                  Melt the butter in saucepan over a medium heat. cook onion until soft. Add chillies and cook for 1 minute
                  Stir in sour cream for 1 minute or until heated through.
                  Remove from the heat and stir in the cheese to melt

                  you could get onto some of the more piquant oranger cheeses to get closer to the us versions of these recipes.

                  1. re: kmh

                    The Sainsburys mild slices are the closest we found. It's essentially "american" cheese.

                    Not the cheapest solution, but it'll do in a pinch.

                    The Kraft DairyLea they sell isnt' bad either. It's a lot saltier and has a flavor very close to classic Mcdonald's cheeseburger cheese.

                    Another thing to try is call up a chain restaurant like Chili's or someone. See if you can finagle a brick of cheese from them :)

            2. from the responses, it seems that Squeezy Cheese (eurgh) could be your answer. Widely available in UK supermarkets

              3 Replies
              1. re: sprouter

                Okay---I'm not proud of this---but I learned how to make Nacho Cheese Sauce after having been deprived for 3 years.

                I ate it everyday for a week and now I can't look at the stuff. But I will reveal my secrets---

                What you need is to make a simple bechamel sauce, add philly cream cheese, red leicester cheese (for the colour), mozzarella for the gooeyness, and jalapenos (if you want to go all 7-eleven, get the ones in a jar.)

                So it's 1 tbs. flour, 1 tbs butter---cook the roux together over medium heat until it looks like sand. Then you add 1.5-2 cups of cold milk quickly and whisk vigorously. Add a couple of pinches of salt. Then stir and stir until it comes to a boil and thickens, and let cook out another 2 mins over low heat. Then add about 100 g of cream cheese, and then 100 g of red leicester cheese, and 50 g of mozzarella. Add the minced jalapenos at the end. Stir until completely melted.

                And there you go. Now I feel guilty for leashing this out on the world.

                1. re: bagelfairy

                  Sounds OK to me. And anyone with a name like yours has to be an authority! It's a good thing Philly Cream Cheese is in the UK. Now where is Cool Whip - that's what I yearn for so I can make low-calorie chocolate mousse.

                  1. re: zuriga1

                    I'm a pastry chef, so on good conscience I can't let you duplicate cool whip!!

              2. You know, one time I wanted to find Dairylea Triangles in the US and someone gave me Velveeta.

                Not the same thing. I suppose that's not terribly useful, but them there is no good Mexican food in London so you can probably get away with using what you like.


                16 Replies
                1. re: TexasToast

                  Here, here. Now I live in the US, I can definitely tell you that the so-called Mexican food in London is the pits. I live in North Carolina (which has a burgeoning Latino population) and even the Americanized Mexican food is better than that place in Covent Garden, for example. One reason is that it's probably not possible to get the ingredients for Mexican cuisine.

                  1. re: Chow Penguin

                    I've written about this before, but Mexican food iin London and most of the U.S. is really what I call Tex-Mex and not true Mexican cuisine. Heck, anyone can pick up the ingredients in Tesco and make a fajita or tacos.

                    1. re: zuriga1

                      Which place in Covent Garden? That new place Wahaca or Navajo Joe's (which isn't really Mexican at all, but it's not native American either)?

                      For Tex-Mex (and TT knows Tex-Mex), the Texas Embassy is pretty good and does a decent Margarita.


                      1. re: zuriga1

                        Mexican food in the UK?! NOT!! Tex Mex, not that either. Tex mex is white mexican food, not even that good here. In the US REAL mexican food is everywhere. The ingredients are readily available at the grocery store and im not talking about fajitas and pre packaged crap either.
                        Velveeta is the perfect melting cheese for dips. It doesnt solidify when it cools down. To bad you cant get it here because its worth trying.

                        1. re: stephc1969

                          You can call it whatever you want or do not want. I learned a long time ago that bragging about what's great in the U.S., doesn't really win any friends in the UK. Unless you've eaten in every 'Mexican' restaurant in the UK, it's not fair to say there isn't any at all.

                          1. re: stephc1969

                            I don't know any Mexicans that use Velveeta in their (authentic) cooking. So what's your point?

                          2. re: zuriga1

                            Zuriga - I think your 2007 comment is spot on. No doubt with some exceptions, I have a sense that what happens in the UK is an attempt to copy American Tex-Mex places, that we might have experienced on holidays to America. Similar is happening with BBQ - places are setting up that appear to try and replicate an American chain BBQ place, rather than a pit BBQ shack. It's what tourists will have experienced - I have family members who speak wonderful things about Taco Bell, for example - how great the food is and how cheap.

                            I really don't know why anyone would expect there to be a signifciant presence of Mexican cuisine in the UK. Cuisine follows immigration. There are only around 5k people of Mexican birth living here - some 40% of whom are students. It's a tiny community making zero impact on our food.

                            1. re: Harters

                              At least in London Mexican food has changed since 2007. At least my American friends will eat Mexican food here now and not just Tex-Mex!

                              1. re: Foxeyblue

                                What restaurants do they like Foxeyblue? And which serve the non-Tex-Mex variety?

                                1. re: zuriga1

                                  This is a common one http://london.mestizomx.com/ There are a few others, I'll ask next time I see that gang.

                                  1. re: Foxeyblue

                                    The menus looked to me like a mixture of Tex-Mex and a few common people dishes. It's not what one would find in a more sophisticated Mexican restaurant, but if it tastes good, I'm sure people will enjoy these choices if that's what they're after.

                                    Here's a menu showing the other style of Mexican cooking.


                                    1. re: zuriga1

                                      I always think of tacos and enchiladas as Tex Mex. I need to actually go to Mexico to eat I think.
                                      This one looks more like that http://www.wahaca.co.uk/

                                      1. re: Foxeyblue

                                        One can get good real Mexican food in America, too - Arizona or California. I've never eaten at Wahaca - some seem to like it and some don't. Mexican food is one thing I don't miss from over 'there.' :-)

                                        1. re: zuriga1

                                          I've only had it in NYC and Connecticut (so wrong side!) and I wasn't impressed. California next year hopefully

                              2. re: Harters

                                John, that's funny about Taco Bell. It's the cheapest of the cheap. I remember my brother buying some carry-out food from there (he's in CA) once, and I couldn't eat it. I'm not a food snob, but it was a travesty. :-)

                                Waitrose sells some 'American-style' BBQ pork things. They aren't half bad.

                                1. re: zuriga1

                                  Sainsbury also has chopped (pulled?) BBQ pork in amongst the sandwich meats. Usually a big fan of BBQ pork (actually any sort of pork) but I really don't like this.

                        2. Having done a minimal amount of research on the subject, the best substitute for Velveeta (in fact I was looking for something with which to make macaroni and cheese, Kraft-style, since Cheesy Pasta is the pits) is the cheap cheese slices that one can find at Tesco, melted over a low heat. Since it is not real cheese, it's quite close to Velveeta. Melts in a similarly plasticky way. Probably best if you try to dress it up a bit..

                          1 Reply
                          1. re: olivedog

                            The yellow low-fat slices at M&S are even better than the Tesco equivalent. I've just learned to live without Velveeta until I visit my kids again. :-)

                          2. The closest equivalent I could find to Velveeta whilst living in the UK is called 'Squeeze Cheese' (not like the squirty cheese in an aerosol can), made by a company called Old Fashioned Foods (not the Laughing Cow brand). It is a smooth processed cheese in a squeezy plastic bottle, similar in taste and texture to the cheese packets you get in boxed Velveeta shells n' cheese. I believe you can still find squeeze cheese in some Asda, and/or Tesco supermarkets. Also, I have found this at Partridges in London. Both supermarkets have stores online where you can find out in advance if your local store carries it. I found it to be much easier to use when making mac n' cheese than using processed cheese slices (though I would sometimes melt these on top of the mac n' cheese after cooking. yum!) It is a dead ringer for the 'real' thing!

                            8 Replies
                              1. re: zachwerere

                                Welll, they don't sell it anymore. However, they do sale velveeta shells and cheese.

                                In my internet travels, and desperation for things close to home, I stumbled on this recipe for home made velveeta, and it is a dead ringer!

                                1 1/2 lb. grated cheddar cheese, divided into 3 equal parts
                                1 1/2 cups almost boiling water, divided into 3 equal parts
                                1/2 cup plus 1 tbls. instant dry milk, divided into 3 equal parts
                                1/2 envelope unflavored gelatin (1 1/2 tsp.), divided into 3 equal parts

                                Line a 8x4x2 loaf pan with plastic wrap
                                Put 1/2 cup water, 3 tbls. milk, and 1/2 tsp. gelatin into blender
                                Blend until gelatin has dissolved
                                Add 1/2 lb. Cheddar cheese
                                Blend until blended smooth
                                Pour into loaf pan
                                Repeat same procedure two more times
                                Cover with plastic wrap and chill overnight before unmolding

                                That will satisfy all of your Tex-Mex needs. And by the way, real authentic Mexican food is near impossible to find anywhere outside of Texas, Oklahoma or Mexico...for obvious reason. 99% of the food that is served as "Mexican" is in fact, Tex-Mex. Authentic Mexican food is delicious, but just doesn't have the zing of Tex-Mex, which is why.

                                Now, on to cool whip:

                                1 tsp unflavored gelatin
                                2 tsp cold water
                                3 tbsp boiling water
                                1/2 cup ice water
                                1/2 cup nonfat dry milk
                                3-4 tbsp sugar
                                3 tbsp vegetable oil
                                optional: 2 tsp vanilla extract

                                Chill a Small Mixing Bowl and Whisk

                                Make sure they are ice cold before beginning! This will make the cool whip the best consistency.

                                Soften gelatin in alternative container

                                Put gelatin in container. Soften by stirring in 2tsp of cold water. Next stir in boiling water until the gelatin is completely dissolved.

                                Allow gelatin to cool for 2-3 minutes, until it is room temperature.

                                Place Ice Water and Dry Milk in the chilled mixing bowl.

                                Beat at high speed, until mixture forms stiff peaks.

                                Consider using a mixer to quicken the process, however there is a chance this may effect the consistency.

                                Add the sugar and pure vanilla extract; continue to beat. Then add vegetable oil and gelatin.

                                * Vanilla extract is optional. It may take away from clear white color of the cool whip, is this is important to your recipe/dish do NOT use the vanilla.

                                Place in freezer for 15 minutes, then transfer to the refrigerator until use.
                                Make sure to stir before using it, to ensure a creamy texture.


                                1. re: Texan.in.England

                                  You should do a cookbook!

                                  I've found that melting in some Red Leicester cheese often turns pasta into something much like the Velveeta taste. Another place with lots of American products is www.skyco.uk. I get a lot of things from them, and they're very nice to deal with.

                                  I will definitely try the cool whip recipe. Fold in some Jello instant chocolate pudding and it's almost low-calorie mousse.

                                  1. re: zuriga1

                                    Wow, I just noticed what a thread necro this was!

                                    Sorry for raising the dead. It's just after living in England for 6 years, after retiring from the US Army, whenever Im googling and see a thread like this...I just have to answer. Foodwise, it's been a bit of a struggle for me here. If I can help out another fellow American in the process by sharing what I have done, then I'm first on it!

                                    Again, sorry if this caused any violations of forum rules.

                                    1. re: Texan.in.England

                                      No one here minds old threads coming back from the dead. I've been here seven years, and I've learned to do without most of my favorite things, but I've discovered so many wonderful things to cook here that I don't mind like I did at first. That's what airplanes were invented for... to take us back 'home' to get a good corned beef sandwich.

                                      Are you in London? Panzer's Deli in St. John's Wood stocks a lot of American things. I'm near the American School (and community) in Cobham so the supermarkets there carry a lot of things, too. I've found Oscar Meyer bacon - strangely made in Spain, but it tastes the same.

                                      1. re: Texan.in.England

                                        I like a little thread necro...more pleasant resurrection than Frankenstein. I've since moved back to the US after 5 years in Scotland--let me know if you want me to send you some Velveeta firsthand! That being said I'm hanging on to your excellent recipe for the many times that I will be visiting my in-laws in the years to come. Thank you!

                                        And sorry that you're struggling--I was too, can really sympathise. See--haven't gotten my z's back yet either!

                                        1. re: olivedog

                                          If anyone is interested, I know how to make Ro-Tel tomatoes as well :D

                                          1 gallon peeled and chopped tomatoes
                                          2 bell peppers chopped and seeded
                                          10 hot peppers of your choice, chopped (or mild if you prefer, I like jalepeno and habenero myself)
                                          1 1/2 tablespoon salt
                                          3/4 cup vinegar
                                          3/4 cup granulated sugar

                                          If you plan to freeze it, you don't need the sugar or vinegar. Also, freezing intensifies the "heat" of the peppers.

                                          Put it all in a pot and simmer for about 45 minutes.

                                          If you plan to freeze it then there are no special instructions.
                                          If you prefer to can it (store in mason jars), then you need to put it in the sterilized jars and hot water bath it for 10 minutes.

                                          Make the Cheese recipe above and this Ro-tel.

                                          Cut into 1/2 inch cubes, you should use a whole block.

                                          Put the cheese cubes and 20 oz of the Ro-tel into a slow cooker and set to medium.

                                          Stir routinely to keep the mixture smooth and well ..errr mixed.

                                          After about 30 minutes, it should be a nice rotel cheese dip. You can by doritos here, or top potato wedges, or even a baked potato. It is still, after all these years, my favorite cheese dip ever. You can also use 2 cans of chili con carne to make a nice chili cheese dip for hot dogs, sausages or crisps as well...Chili cheese fries anyone?

                                          1. re: Texan.in.England

                                            Thank you, T.I.E. I was interested in that one...

                              2. Head to a shop selling West Indian produce and look for Grace or Tastee brand cheese. The Irish producer Galtee (lots of Es here, no?) also did a similar process cheese product until recently. They're all 'American' cheese. Otherwise melt process cheese slices - not Dairylea! - over your nachos. And your burgers.

                                1 Reply
                                1. re: MrManners

                                  I've found that Red Leicester works pretty well.

                                2. There is a product called squeeze cheese in Sainsbury's. We bought a bottle and found it works well for those cheesy needs.

                                    1. re: rich833

                                      I bought some a few weeks ago from www.skyco.com - based in Woking, but I think they deliver all over. I don't think I'd bother again... Red Leicester is much nicer! The Velveeta was so salty!!

                                      1. re: zuriga1

                                        I've not tried the Red Leicester version but after checking www.americangoodies.co.uk who are out of stock, I may well give it a go!

                                        1. re: rich833

                                          I often buy it at Sainsbury's - their pack of slices is pretty good. Let me know what you think. As of now, I'm a convert. :-) I never tried melting it for macaroni and cheese, but I think it would work.

                                          1. re: rich833

                                            I've never had Velveeta but, from the description, I suggest that you'd need to use bog standard creamery Red Leicester. Farmhouse products, like Sparkenhoe, are aged much longer and will be much drier in texture.

                                      2. As a fellow Velveeta fan, I feel your pain. However, this might prove helpful:



                                        1 Reply
                                        1. re: galeg

                                          Interestingly, I recently bought some Velveeta from a company that sells American products. I was amazed how awful it tasted. I guess I've been eating British cheeses for too long! It was very salty and just not very pleasant.

                                          1. As an American I cringe at the thought of processed cheese for nachos! Make a quick white sauce, add good cheese to it and voila.. decent cheese sauce for nachos! Velveeta is the crap that they use for cheap gross nachos that you'll find at county fairs,ball games, or the theater. Real nachos are nothing like that! I'm way over in Colorado, US but around here nachos are something you get at Mexican restaurants or make at home. They almost always have a good queso for the nachos, never velveeta. Here is a recipe I have used before, it's very good!


                                            1 Reply
                                            1. re: TheSuperJodi

                                              Several million Texans would disagree with you.

                                            2. The British equivalent of nachos at a baseball game would be Welsh rabbit at a rugby match, nicht wahr?

                                              2 Replies
                                              1. re: chowyadoin99

                                                It would be a very posh rugby game - maybe served at the annual Eton vs Harrow school game.

                                                These days food at the rugby is mass market burgers, pizza, etc. As filler to line the stomach before another half gallon of beer it's just right.

                                                1. re: PhilD

                                                  And that would be posh rugby union. In the part of the UK, where Phil & I come from, we play rugby league - similar game but better. Food is definitely down market.

                                              2. Why not just make Welsh Rabbit?

                                                1. Here's the perfect solution (so to say):


                                                  It works. Amazon carries the citrate, or you can buy it from Modernist Cuisine.
                                                  Use a mild cheddar or even a gouda.


                                                  1 Reply
                                                  1. re: galeg

                                                    I posted this kinda thing above. Seems Chowhound has got there also. Have you tried the sodium citrate by the way? Did it work? http://www.chow.com/recipes/30493-per...

                                                  2. I am sure you have found the answer by now (being such an old thread!), but here is how to emulsify a Nacho sauce using your favourite cheddar. This is a revelation if you haven't tried it!