Velvetta Cheese boxes

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Posted By: <b>jay behrens&nbsp; </b><p>Did anyone else use Veletta Cheese boxes to store their baseball cards as a kid. These were the perfect size for storing cards and is what Lee and I used to keep our cards in. <BR><BR>What did everyone else use to keep their childhood cards in. Ben and you other younf whipper-snappers don't count since all you've probably know is plastic pages and hard cases :-p<BR><BR>Jay

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Posted By: <b>Tom Boblitt</b><p>I bought a collection from a guy in the fall that had about 50-75 velveeta boxes full of cards. Guess he'd been saving them forever. Seems like someone would get bent up pretty good eating that much cheese.<BR>

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Posted By: <b>Kevin Cummings</b><p>My cards were rubber banded by team and kept in shoe boxes.<BR><BR>Tom:<BR><BR>Velveeta can be used to make great nachos. When washed down with some Bud, there's no adverse effct at all! <img src="/images/happy.gif" height=14 width=14>

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Posted By: <b>jay behrens</b><p>Are you kidding? Bud nasty and vile. If youa re gonna do nachos, get some Negra Modelo or Sol, some good mexican beer. Corona is the Bud of Mexican beer, so steer clear of that stuff.<BR><BR>Jay - former bar manager in a Mexican restuarant

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Posted By: <b>Kevin Cummings</b><p>...that your Mexican restaurant didn't <b>really</b> use Velveeta to make their nachos. If they did, did they at least call it "La Velveeta Especial?" <img src="/images/happy.gif" height=14 width=14>

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Posted By: <b>Hankron</b><p>I kept many of my cards in cardboard tea boxes (good size for cards), the kinds one finds in supermarkets. As a kid I kept my favorite 5-6 cards (including the coveted 1975 Hostess Hank Aaron) in a taped shut book.

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Posted By: <b>Hankron</b><p>When I was a little kid I took my allowance to a local card show so I could buy some of those old guys. The quality of the cards I picked was largely random, other than I knew the names of the stars. It ranged from a 1957 Topps Mickey Mantle to a 1960s Strikeout Leaders (as it had a whole lot of players on it!) to one of those 1975 MVP cards. When finished, I took all the cards home in a paper back and put them straight into the book .... The interesting things is that the cards are long gone, but I still have the book.

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Posted By: <b>jay behrens</b><p>No Velvetta, but the cheese you got depended on the type of nachos you ordered. Standard nachos got shreaded cheddar, but the Nachos Supremo got that and queso fresco.<BR><BR>Jay

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Posted By: <b>Brian Weisner</b><p><BR> Hi Jay<BR> With all of your Cheese knowledge, I would think your a Packer instead of a Viking.<BR><BR>PS I agree Corona Stinks...... I prefer your suggestions plus Pacifico<BR><BR> Back the Pack Brian

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Posted By: <b>jay behrens</b><p>I just like food <img src="/images/happy.gif" height=14 width=14> And I know how to cook. I like Greek and Armenian foods best, but you can't get the ingredients around here, so I make a lot Mexican food. Still hard to get a lot of good ingredients for it around here. Have special order queso fresco if I want it and the local store didn't even carry fresh tomatillos until I got them order them. The produce manager didn't think they would sell. When I explained that they are staple of Mexican food, they are in stock all the time now. Making good Chinese with fresh ingredients is tough too.<BR><BR>Jay

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Posted By: <b>Hankron</b><p>Brian, anyone who equates Velveeta with cheese is definitely not from Wisconsin.

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Posted By: <b>Brian Weisner</b><p><BR> Hi David<BR> I agree, but I was talking about the Chedder and the Queso Fresco.<BR> Go Cheeseheads!

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Posted By: <b>Tim</b><p>I always used my grandfather's old cigar boxes. It got to the point that whenever I came over he always gave me 4 or 5 of them. I wrapped them in rubber bands and stored them. He died last year @ 91,he was my bud!,,I still have one and it still smells of cigars...whenever I open the box reminds me of him. Adds to my love of my cards.

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Posted By: <b>brian p</b><p>The cards I collected in the seventies and eighties were all stored in Velveeta boxes (let's just say Mom bought the stuff in bulk). I used both the corrugated bottom section (to be on the safe side you had to slightly expand the opening side to side, as otherwise it was an very tight fit), and the less substantial thin cardboard tops (for cards you didn't value as highly). In fact, except for some of the cards that proved to be somewhat valuable and were over the years transferred to plastic card sleeves, I still have the flippin' things stored this way.<BR> <BR>As far as how I organized them, they were catergorized by year, and within the year alphabetically by team, and within team by card number, with the team cards in front of the teams and all the checklists and extra cards at the very end of the year's stack. Sorting the cards when I got a new pack was half the fun--probably why now I work in a library (just kidding).<BR><BR>Brian

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Posted By: <b>leon</b><p>I kept mine in a brown paper grocery bag, loose. I sold them in that same bag for $50 when I was 13. 'Twas a lot of money back then......

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Posted By: <b>Paul</b><p>Shoe boxes were great along with cigar boxes my dad had. Eventually it went to binder, pages, and the 800ct boxes.<BR><BR>Paul

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Posted By: <b>warshawlaw</b><p>I grew up in New York City. I never even tasted Velveeta until I was in law school when a friend from the midwest put the stuff out at a party. I thought it was a nice cheddar (yeah, I was drunk), took a bite, and nearly hurled. Nasty, nasty stuff. As I recall, it squeaked when I bit into it. <BR><BR>I usually stored my cards in the boxes they came in. Alas, I threw out the empties about 20 years ago and my last one (a 1970-71 basketball series 2) was destroyed in the 1994 Northridge earthquake.

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Posted By: <b>Hankron</b><p>I believe that a positive quality of Valveeta was that it melted evenly ... In other words, I don't wish to disrepect any board member's mothers who used the stuff ... My mom didn't, but we lived walking distance of the nearest dairy cows.

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Posted By: <b>Hankron</b><p>The last laugh is on those of gourmet upbringing, as Topps cards don't store well in a brie box.

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Posted By: <b>brian p</b><p>Although admittedly having grown up on the whiter side of pale, in my later years I have sucessfully graduated upon the gourmet cheese scale to accept Kraft American individually wrapped slices and (gasp!) even some of the milder cheddar cheeses.<BR><BR>Actually, I consider cheese a divine gift from cows and other milk producing livestock (goats, yak and marmosets), and enjoy all types. However the adage 'the stinkier the better' just doesn't add up--some cheese is just too stinking strong.<BR><BR>Because the forum needs more lactositiousness (a new word for the new year) in its threads,<BR><BR>Brian

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Posted By: <b>brian p</b><p>To characterize the noise of Velveeta upon biting into it as 'squeeking' is patently incorrect, and was probably influenced by your inebrieted state at the time. The noise it actually makes is more like that when the dentures hit the Polident, coupled with an accompanying wheeze, in a ninety year old man.<BR><BR>Brian

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Posted By: <b>Hankron</b><p>As a kid, there was a local cheese factory that made 'squeeky cheese.' You could go there and watch it being made. The end product was small curds and they literally squeeked in your teeth. Naturally, my young sister and my even younger self, thought this was most neat.

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Posted By: <b>B Kaz</b><p>You still get the squeeky cheese curds at the weekly summer farmers market in Madison. Mmmmmmm mmmmm good. I'm 30 and I still think it's neat! Of course you wouldn't want to stick your cards in the bag afterwards.