Patrick Oconnell
Farotto's Pizza, a restaurant in Rock Hill, Missouri, is known for its St. Louis-style pizza. Provel cheese is commonly used in St. Louis-style pizza, and Farotto's does offer Provel cheese as a topping on its pizzas. Provel cheese is made from a blend of cheddar, Swiss, and provolone, along with preservatives, flavourings, and liquid smoke. It was purportedly invented in the 1940s specifically for use on St. Louis-style pizzas and is rarely used or sold outside of St. Louis.
| Characteristics | Values |
|---|---|
| Does Farotto's Pizza use Provel cheese? | Yes |
| Type of cheese | Pasteurized process cheese made from a blend of cheddar, Swiss, and provolone |
| Texture | Doesn't stretch the same way mozzarella does |
| Taste | Creamy, buttery, subtly rich flavor |
| Melting properties | Melts well |
| Use | Used in St. Louis-style pizza, pasta sauces, cheese soup, salads, sandwiches |
| Availability | Rarely used or sold outside of St. Louis |
| Purchase options | St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, Hy-Vee grocery stores across the Midwest |
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What You'll Learn
- Farotto's Restaurant owner Jim Parrott claimed to be the first to use Provel cheese on St. Louis-style pizza
- Provel cheese is made from a blend of cheddar, Swiss, and provolone
- Farotto's offers a variety of pizzas, sandwiches, and salads on their menu
- Provel cheese is a regional delicacy known for its unique, creamy, buttery, and subtly rich flavor
- Provel cheese is rarely used or sold outside of St. Louis
Farotto's Restaurant owner Jim Parrott claimed to be the first to use Provel cheese on St. Louis-style pizza
Parrott started working at Farotto's Italian Restaurant and Pizzeria at the age of 9, washing dishes and busing tables. By the time he graduated from high school, he was working there full time, and by the age of 24, he was a part-owner.
Provel cheese is a traditional cheese used for St. Louis–style pizza and is rarely used or sold outside of St. Louis. It was purportedly invented in the 1940s by Costa Grocery (now Roma Grocery) in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods). According to St. Louis Post-Dispatch food writer Joe Bonwich, Provel was developed to meet the demand for a pizza cheese that melted well and broke off nicely when cut or bitten.
Farotto's menu features several dishes that include Provel cheese, such as their pizza, house salad, and grilled chicken with wild mushrooms and Parmesan risotto.
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Provel cheese is made from a blend of cheddar, Swiss, and provolone
Farotto's Pasta and Pizzeria in Rock Hill, Missouri, offers a range of pizzas, including Cheese Pizza, Pepperoni Pizza, Sausage Pizza, and more. While the menu mentions the use of Provel cheese in some dishes, it is unclear if this is specifically in reference to their pizzas.
Provel cheese is a blend of three cheeses: cheddar, Swiss, and provolone. It was purportedly invented for St. Louis–style pizza in the 1940s by Costa Grocery (now Roma Grocery on the Hill) in collaboration with Hoffman Dairy of Wisconsin. Provel was developed to meet the demand for a pizza cheese that melts well and breaks off nicely when cut or bitten. It has a low melting point, a gooey texture, and a buttery flavour.
Provel is a pasteurized processed cheese, a category recognized by the FDA, that results from blending multiple cheeses and has a low moisture content. It is often used in St. Louis cuisine, including pasta sauces, cheese soup, salads, and sandwiches.
Provel cheese is rarely used or sold outside of St. Louis but can be found in some Midwest grocery stores. Its name may be a portmanteau of "provolone" and "mozzarella," two cheeses for which it is commonly substituted.
While Farotto's does offer Provel cheese on some dishes, it is not explicitly stated if their pizzas use this cheese. However, given the prominence of Provel cheese in St. Louis cuisine and its association with St. Louis–style pizza, it is possible that Farotto's uses Provel cheese on their pizzas, especially considering their claim to be innovators of St. Louis-style pizza.
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Farotto's offers a variety of pizzas, sandwiches, and salads on their menu
Farotto's Pizza, an Italian restaurant and pizzeria, offers a wide range of menu options, including pizzas, sandwiches, and salads.
The pizzeria, located in Rock Hill, Missouri, was opened in 1956 by Betty and Lou Farotto. They offer a variety of pizzas, including Cheese Pizza, Pepperoni Pizza, and Sausage Pizza. Farotto's also offers a range of speciality pizzas, such as their famous St. Louis-style pizza, which is known for its use of Provel cheese. Provel cheese, a blend of cheddar, Swiss, and provolone, was purportedly created specifically for use on St. Louis-style pizzas in the 1940s. It has a creamy, buttery, and subtly rich flavor that melts well and breaks off cleanly when cut or bitten. Farotto's also offers the option to add grilled chicken to their pizzas, creating a hearty and flavorful combination.
In addition to their pizzas, Farotto's has an extensive selection of sandwiches. The Italian Combo Sandwich, Turkey Bacon & Mozz Sandwich, and Gorgonzola Beef Sandwich are a few notable options. For those seeking a lighter meal, Farotto's offers a variety of salads, including the House Italian Salad, Caesar Salad, and Caprese Salad. They also have a House Salad topped with Volpi salami, Gorgonzola, grated Parmesan, and olives, offering a more indulgent salad option.
Farotto's also provides catering services, including full-service five-course dinners with wine pairings, and stations with various food options such as lettuce, fruits, nuts, cheeses, and meat toppings. Their menu caters to different preferences and dietary needs, making Farotto's a versatile choice for dining in, carrying out, or catering services.
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Provel cheese is a regional delicacy known for its unique, creamy, buttery, and subtly rich flavor
Provel cheese is a regional delicacy known for its unique, creamy, buttery, and subtly rich flavour. It is a processed cheese made from a blend of Swiss, white cheddar, and provolone cheeses, with added liquid smoke, sodium citrate, heavy cream, and salt. Provel was purportedly invented for St. Louis-style pizza in the 1940s by Costa Grocery (now Roma Grocery) in collaboration with Hoffman Dairy of Wisconsin. It has since become a staple in St. Louis cuisine and is used in a variety of dishes, including pizza, pasta sauces, cheese soup, salads, and sandwiches. The cheese has a low melting point and a gooey, buttery texture, making it ideal for pizza toppings and adding a creamy element to salads.
Farotto's Pizza in St. Louis is one of the restaurants that use Provel cheese in their dishes. The original Farotto's, which remains open, was cited by Gourmet magazine in an article titled "Where to eat right now in 30 American cities." The restaurant's late owner, Jim Parrott, claimed to be one of the innovators of using Provel cheese on thin St. Louis-style pizza. Farotto's menu features a variety of dishes that include Provel cheese, such as pizza, toasted ravioli, salads, and sandwiches.
Provel cheese is rarely used or sold outside of St. Louis and has become a regional food icon. Its unique flavour and texture have made it a beloved ingredient in St. Louis cuisine, especially for those who grew up with it. While some may find its processed nature off-putting, Provel cheese holds a special place in the hearts of many St. Louis natives and has become synonymous with the city's culinary culture.
The processing of Provel cheese involves the addition of ingredients like sodium citrate, heavy cream, and salt, which help create its desired texture and flavour. The exact proportions and processing methods may vary, but the goal is to create a cheese product that melts well and has a gooey texture. The classification of Provel as a processed cheese is important for consumers to understand, as it highlights the level of processing and potential impacts on nutritional value compared to natural cheese.
Provel cheese is often polarizing, with some loving it and others refusing to touch it. Its soft, gooey texture and tangy, smoky flavour combination make it a unique and versatile ingredient. While it may not be for everyone, Provel cheese has undoubtedly left its mark on St. Louis cuisine and continues to be a beloved regional delicacy.
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Provel cheese is rarely used or sold outside of St. Louis
Provel cheese is a processed cheese made from a blend of cheddar, Swiss, and provolone, along with preservatives, flavourings, and liquid smoke. It was purportedly invented for St. Louis-style pizza in the 1940s by Costa Grocery (now Roma Grocery) in collaboration with Hoffman Dairy of Wisconsin. It has a low melting point, a gooey texture, and a buttery flavour. Provel is a staple in St. Louis cuisine and is rarely used or sold outside of the city.
Provel cheese is available in St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest. It can also be found at some speciality cheese shops. The cheese is a cultural icon in St. Louis and is commonly used as a topping for the city's namesake pizza style. It is also used in pasta sauces, cheese soup, salads, and sandwiches.
While some people enjoy its unique texture and flavour, others find it unappealing, comparing it to melted plastic rather than a dairy product. Provel is a polarising cheese—people either love it or hate it. It is a regional delicacy, prominent in St. Louis, Missouri, where it is used in the traditional St. Louis-style pizza. It is also often used in combination with mozzarella cheese.
Farotto's, a restaurant in St. Louis, claims to be the first to use Provel cheese on St. Louis-style pizza. The restaurant ships its pizza and toasted ravioli to customers across the country. The original Farotto's, which remains open, was cited by Gourmet magazine in an article titled, "Where to eat right now in 30 American cities." Farotto's menu includes Provel cheese in several dishes, including pizza, salads, and sandwiches.
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Frequently asked questions
Yes, Farotto's Pizza uses Provelle cheese.
Provel cheese is made from a blend of cheddar, Swiss, and provolone, along with preservatives, flavourings, and liquid smoke. It was purportedly invented in the 1940s by Costa Grocery (now Roma Grocery) in collaboration with Hoffman Dairy of Wisconsin.
Farotto's uses Provelle cheese on its St. Louis-style pizza.
Farotto's uses a variety of cheeses in its dishes, including mozzarella, feta, blue cheese, and Parmesan.
