The History and Origins of Government Cheese
To understand the quality of government cheese, one must first explore its history. The story begins with post-WWII US government programs designed to support dairy farmers by purchasing surplus milk. To store this surplus, the milk was converted into products with a longer shelf life, namely processed cheese, butter, and powdered milk. The resulting cheese was distributed through programs like the Temporary Emergency Food Assistance Program (TEFAP) and given to food banks and community centers. By the 1980s, the stockpile grew to massive proportions, leading to its widespread public distribution. While a similar federal commodity cheese program still exists, the large-block distribution that defined the 80s program largely ended in the 1990s. The current program, often serving seniors or specific reservations, involves products that are generally of more consistent quality than the historical version.
What Was in the Block?
So, what was this block of cheese actually made of? The ingredients and exact composition were often vague, simply described as "pasteurized process American cheese". It was essentially a standard processed cheese, typically a mix of mild cheddar and Colby, with added phosphates to extend its shelf life and aid melting. This was a food science solution to a political problem, created for longevity rather than artisanal quality. The cheese was not a premium product, but it was made from actual milk solids and was safe to eat.
The Taste and Texture Debate
The perception of whether government cheese is good is heavily influenced by nostalgia and personal experience. For some, it was a source of nourishment during hard times, a blank canvas for family recipes. For others, it was a symbol of poverty, something to be endured rather than enjoyed.
A Velveeta-like Comparison
Many who remember the cheese describe its flavor as similar to a mild cheddar or Velveeta, but with a different consistency. The taste could vary, with some blocks being firmer and others softer or greasier. Its primary culinary strength was its meltability. It created a satisfyingly gooey consistency, making it ideal for certain comfort foods. Anecdotal accounts often celebrate its performance in:
- Grilled cheese sandwiches: The ability to create a thick, perfectly-melted interior made it a favorite for this classic comfort food.
- Macaroni and cheese: The even melting and mild flavor made it a reliable base for a creamy cheese sauce.
- Cheesy casseroles: Its ability to blend seamlessly into sauces and gratins made it a versatile addition to baked dishes.
Conversely, its flavor was not complex or sophisticated. It lacked the sharpness and depth of aged cheddars and was not generally considered suitable for eating on its own.
Government Cheese vs. Supermarket Processed Cheese
To better understand the quality, it's useful to compare historical government cheese to modern alternatives. The table below highlights key differences.
| Feature | Government Cheese (1980s) | Modern Processed Cheese (e.g., Velveeta) |
|---|---|---|
| Composition | Processed cheese, often a blend of mild cheddar and Colby. | Varies, but often contains milk protein concentrate and is classified as a 'cheese food' or 'cheese product'. |
| Appearance | Large, often five-pound, unbranded, pale orange blocks. | Branded, often sold in loaf form or as pre-sliced singles. |
| Flavor Profile | Bland, mild cheddar-like taste, sometimes described as greasy or salty. | Distinctly creamy, smooth, and tangy flavor. |
| Texture | Could vary from firm and dry to soft and sheeny. | Consistently smooth, soft, and remarkably uniform. |
| Melting Quality | Melted very well, creating a gooey and satisfying texture. | Known for its exceptional, smooth, and quick melting properties. |
| Primary Use | Versatile for cooked dishes like grilled cheese and mac and cheese. | Favored for smooth sauces, dips (like queso), and baked goods. |
Modern Commodity Cheese Programs
While the iconic 80s blocks are a thing of the past, commodity cheese remains a component of federal food programs. For example, the Commodity Supplemental Food Program (CSFP) provides eligible seniors with a block of processed cheese. The quality of these products is monitored by the USDA, and while still a basic processed cheese, it is produced to modern standards and is safe for consumption. The USDA continues to manage dairy surpluses by purchasing cheese for distribution to food banks, as seen in a 2016 program that dealt with a $1.2 billion surplus.
Conclusion: So, Is It Good to Eat?
Ultimately, the question of whether government cheese is good to eat depends on what one means by "good." From a food safety and nutritional perspective, it was and remains perfectly safe to eat. The product was made from real milk and met federal food standards. From a culinary standpoint, it excelled at certain applications, particularly melting into creamy, comforting dishes. Its mild, unassuming flavor made it a versatile ingredient, and for many who received it, it was a welcome, nourishing addition to the pantry.
However, it was never meant to be a gourmet product. Its history is tied to economic policy and hardship, not haute cuisine. While its taste and texture were inconsistent and often simple, its value lay in its function: providing a high-protein, energy-dense, and shelf-stable food source during times of need. For those with nostalgic memories of a delicious grilled cheese, it was indeed good. For food critics seeking complex flavors, it was anything but. The perception of government cheese is a testament to the powerful, intertwined nature of food, memory, and social circumstance.
Visit the Atlas Obscura article for a deeper dive into the history of government cheese.
