Like many American products, Cheez Whiz would make its way to the Philippines in 1967, changing the merienda scene ever since. Made with a mix of ingredients that include emulsifiers, salts, and artificial coloring (like its other processed cheese predecessors), the product could last almost indefinitely-which proved to be helpful given the advent of the second World War at the time. It was only a year after that Cheez Whiz would be introduced in the US, to which the spread is more commonly associated today. Cheez Whiz has been around since the 1950’s, originally as a pre-melted form of processed cheese in Britain for making Welsh Rarebit. Chances are, you’ve got some form of processed cheese spreads at home-the well-loved, fromage-marsquerading franken-food that is unmatched on pan de sal, in a Philly cheese steak, or-for the true enthusiast-mixed with other franken-food friends (Minute Rice! Canned mushroom soup!) to form this cheesy casserole.

You raid the fridge and find a bright orange jar calling out your name. It’s four o’clock in the afternoon and your stomach’s rumbling.

Canned cheese whiz