I have been serving Kraft cheeses for 30 years. However, due to health concerns, we have eliminated (as much as possible) sodium from our diet. My husband has always loved macaroni and cheese, but we are no longer able to eat our beloved Velveeta. I made his favorite dish last week, and it was unedible... Tasting as if I had poured a half cup of salt into the meal.
Is there any way to possibly make a sodium-free or extremely low sodium cheese product? I'm sure there are many, many consumers who would love to see this change to an old-time favorite! Thanks for listening!
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