Cheese Whiz

Cheese Whiz is a jarred, pasteurized process cheese sauce made by Kraft, built from cheddar cheese, whey, milk proteins, and emulsifying salts that keep it smooth and pourable even cold. It's shelf-stable before opening, melts without breaking or separating, and has a tangy, salty flavor closer to American cheese than sharp cheddar. It's not a natural cheese and won't behave like one when heated; it stays glossy and fluid rather than stringing or browning.

Varieties

Kraft also sells a 'Cheese Whiz Squeezable' version in a bottle, which is thinner and slightly less tangy than the jarred original to allow it to flow through the nozzle. Some regions also carry a 'Cheese Whiz Light' with reduced fat, which is noticeably thinner and less rich when melted.

Buying tips

Check the jar for a firm, unbroken seal and make sure the product hasn't separated or discolored, which can happen if a jar has sat unrefrigerated on a shelf for a long time past its date. The classic glass jar with the twist lid is the most common size; smaller squeeze bottles are also sold for portability but tend to clog if the sauce thickens.

Substitutes

• Velveeta, melted with a splash of milk — 1:1

  Melt Velveeta with about 1 tablespoon of milk per cup for the same pourable consistency; flavor is milder and less tangy.

• Homemade cheese sauce (cheddar, evaporated milk, cornstarch) — 1:1

  Whisk 1 tablespoon cornstarch into 1 cup evaporated milk, heat until thickened, then stir in 2 cups shredded American or mild cheddar off heat until smooth.

• Jarred nacho cheese sauce (Tostitos or similar) — 1:1

  Slightly spicier and thinner; works well for dipping but is a bit greasier when spread on a sandwich.

• American cheese slices, melted with milk — 1:1

  Melt 4 slices with 2 tablespoons milk per cup needed, whisking constantly; less tang than Cheese Whiz but the same smooth melt.

• Provolone cheese sauce (for cheesesteaks specifically) — 1:1

  Melt shredded provolone with a little milk for a sharper, less processed flavor closer to what many Philly cheesesteak shops actually use instead of Whiz.

Storage

Unopened jars keep at room temperature for up to a year past the printed date; check the lid for a 'refrigerate after opening' note, though most formulations are shelf-stable even after opening thanks to the emulsifying salts. Once opened, keep the lid on tightly and use within about 3 months for best flavor. It won't spoil quickly, but the texture can dry out and separate slightly at the surface over time.

How to use

Spoon over soft pretzels, nachos, and popcorn as a quick dip. Warm it in the microwave in 15-second bursts, stirring between each, to loosen it for pouring over a Philly cheesesteak or baked potato. It also melts smoothly into mac and cheese sauce or vegetable dishes like broccoli or cauliflower when a fast, kid-friendly cheese coating is needed. Avoid boiling it directly; high heat can cause the emulsion to separate and turn oily.

What it pairs with

Pairs naturally with soft pretzels, tortilla chips, hot dogs, thinly sliced ribeye for cheesesteaks, and baked potatoes. Balances well against acidic or crunchy toppings like pickled jalapeños or dill pickles, which cut through its richness.

Nutrition

A 2-tablespoon serving runs around 90-100 calories with roughly 7-8g of fat and 400-450mg of sodium, so it's used more as a condiment or sauce than a primary cheese source. It contains real cheese but also whey and milk protein concentrate, so it has less protein per ounce than a block of natural cheddar.

FAQ

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