Bushra Griffith
St. Louis-style pizza is known for its ultra-thin, crisp, and cracker-like unleavened dough. The cheese used in this style of pizza is typically Provel, a blend of cheddar, Swiss, and provolone cheeses with a gooey texture and a buttery flavor. Provel was purportedly invented for St. Louis–style pizza in the 1940s or 1950s to meet the demand for a pizza cheese that melts well and has a clean bite. It is rarely used or sold outside of St. Louis and is considered a staple in the city's culinary scene.
| Characteristics | Values |
|---|---|
| Type of Cheese | Provel |
| Provel Composition | Cheddar, Swiss, and Provolone |
| Provel Texture | Gooey, Creamy, Buttery |
| Provel Taste | Fake Cheese Flavour |
| Provel Melting Point | Low |
| Other Cheese Options | Mozzarella, Vegan Mozzarella |
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What You'll Learn
Provel cheese: a blend of cheddar, Swiss, and provolone
St. Louis-style pizza is known for its ultra-thin, crisp, and cracker-like unleavened dough. But what really sets it apart is the Provel cheese, a blend of cheddar, Swiss, and provolone. Provel was purportedly invented for St. Louis-style pizza in the 1940s or 1950s by Costa Grocery (now Roma Grocery) in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods). The goal was to create a pizza cheese with a clean bite that melted well and broke off nicely when cut or bitten.
Provel is a white processed cheese with a low melting point, a gooey texture, and a buttery flavor. It is made with extra fat, moisture, and chemical salts to help it melt more easily, giving it that undeniable gooey appeal. While it may not be considered "real" cheese, it has become an integral part of St. Louis' culinary identity.
The cheese is typically used in place of mozzarella on St. Louis-style pizzas, and its unique blend of cheeses gives it a distinct flavor and texture that sets it apart from other pizzas. While some people enjoy the creamy, cheesy experience of Provel, others find it too rich and oily, or compare it to melted plastic.
Provel cheese is rarely used or sold outside of St. Louis, and it has become a beloved local favorite. It can be purchased at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest. For those who can't get enough of this cheesy goodness, shredded Provel cheese is also available from Imo's Pizza, which has become known for popularizing this unique cheese blend.
In addition to its use on pizza, Provel is also a versatile ingredient used in pasta sauces, cheese soup, salads, and sandwiches, adding a creamy and gooey texture to a variety of dishes. While opinions may vary on the taste and texture of Provel cheese, it has undoubtedly left its mark on St. Louis cuisine and continues to be a sought-after ingredient for many food enthusiasts.
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Imo's Pizza: a popular St. Louis pizza chain
Imo's Pizza is an American pizza chain headquartered in St. Louis, Missouri. As of 2020, the company has over 100 restaurants and stores in Missouri, Illinois, and Kansas, making it the 32nd largest pizza chain in the United States. The first Imo's Pizza location opened in 1964 and was one of the first carryout and delivery pizza parlors west of the Mississippi River. The chain is known for its St. Louis-style pizza, featuring a cracker crust and Provel cheese, a blend of cheddar, Swiss, and provolone with a low melting point and gooey texture.
The story of Imo's Pizza began with St. Louis residents Ed and Margie Imo, who were devoted Catholics. Every Friday at 11:30 pm, they would order meat-topped pizzas from local Italian restaurants but had to pick them up themselves as no pizza delivery services operated in the city. To start their own pizza parlor, the couple purchased a used oven, two refrigerators, and a stove for $75. Ed continued to work as a tile setter during the day while managing pizza preparation in the evenings, and Margie handled customer service and food preparation. They also hired a local chef who replaced the traditional mozzarella with Provel cheese, which was originally developed by Costa Grocery in St. Louis during the 1950s.
As demand for their pizza increased, Ed acquired Costa Grocery to secure a reliable supply of Provel cheese. Within eight months of opening, the couple began expanding, and by 1979, Imo's started franchising. The chain's St. Louis-style pizza is characterized by its thin, crispy crust and the use of Provel cheese, which has a velvety smooth texture when melted, instead of becoming stringy like mozzarella. The sauce used on Imo's Pizza is also unique, with a sweet taste that enhances the rich tomato flavor and spices.
Imo's Pizza has become a beloved staple in St. Louis, with its distinct cracker crust and Provel cheese. While some may find the cheese blend unusual, the chain has cultivated a loyal following, particularly in the St. Louis area. The combination of the sweet sauce, gooey cheese, and generous toppings has made Imo's Pizza a go-to choice for many residents, showcasing the unique appeal of St. Louis-style pizza.
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St. Louis-style pizza: its thin, crisp, and crackery crust
St. Louis-style pizza is known for its thin, crisp, and crackery crust, which is achieved by using unleavened dough. This gives the crust a longer shelf life, maintaining its texture even on the second or third day after baking. The crust is also denser and more resilient than standard pizza dough.
The cheese used in St. Louis-style pizza is typically Provel, a blend of cheddar, Swiss, and provolone cheeses with a low melting point and a gooey, creamy, and buttery texture. Provel was invented in St. Louis in the 1940s or 1950s to meet the demand for a pizza cheese that melts well and breaks off cleanly when cut or bitten. It is rarely used or sold outside of St. Louis and is considered a staple of the city's culinary identity.
While Provel is the traditional cheese for St. Louis-style pizza, some people substitute it with other cheeses, such as mozzarella or vegan cheese, due to its unique flavour and texture. The sauce used on St. Louis-style pizza is typically a sweet tomato sauce with a noticeable spice blend, including oregano.
The combination of the thin, crisp crust, the gooey Provel cheese, and the sweet and spicy sauce creates a unique pizza experience that has gained a mix of lovers and detractors. Some people enjoy the contrast of textures and flavours, while others find the cheese blend and crust underwhelming or strange.
St. Louis-style pizza has a strong association with Imo's Pizza, a popular local chain that has been credited with popularising the use of Provel cheese. The style has also gained a reputation beyond the city, with some people seeking it out specifically, while others compare it unfavourably to more traditional pizza styles like New York or Chicago pizza.
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Kraft Heinz: the company that manufactures Provel
Provel cheese is a processed cheese made from a blend of cheddar, Swiss, and provolone. It was developed in the 1950s by Costa Grocery in St. Louis, and it is now primarily manufactured and sold by a subsidiary of Kraft Heinz. The cheese is produced in Wisconsin, and its primary market is St. Louis, where it is a key ingredient in the city's famous thin-crust pizza.
Kraft Heinz is a well-known food company that was formed in 2015 from the merger of Kraft Foods and Heinz. The company has a vast portfolio of products, including cheese, and its subsidiaries manufacture and distribute a wide range of food items. The company has a strong presence in the US, with its products available in grocery stores and online.
Provel cheese is a unique product, and its use in St. Louis-style pizza has made it a beloved and iconic part of the city's food culture. The cheese is known for its rich and oily texture, and while some people love it, others find it unusual or unappealing. It is often described as having a strong, distinct flavour that doesn't pair well with many other foods.
Kraft Heinz's subsidiary manufactures Provel cheese, which is then used by local pizzerias and restaurants to create their famous St. Louis-style pizzas. The thin, crispy crust and the blend of cheeses have become trademarks of this style, and while it may not be to everyone's taste, it has certainly made its mark on the culinary world.
The manufacturing and distribution of Provel cheese by Kraft Heinz's subsidiary have ensured its availability and helped to spread its popularity beyond St. Louis. While some people may have mixed feelings about the cheese itself, its cultural significance and impact on the local food scene are undeniable.
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Alternatives to Provel: mozzarella, vegan mozzarella, or other blends
St. Louis-style pizza is known for its unique cheese blend, typically Provel, which is a combination of cheddar, Swiss, and provolone cheeses. Provel is a white processed cheese with a low melting point, a gooey texture, and a buttery flavor. While it is the traditional topping for St. Louis-style pizza, some people may prefer to use other types of cheese. Here are some alternatives to Provel:
Mozzarella
Mozzarella is a traditional pizza topping and can be used as an alternative to Provel on St. Louis-style pizza. It has a stretchy, stringy texture when melted and a mild, creamy flavor. While it may not have the same gooey texture as Provel, mozzarella is a widely available and popular pizza cheese.
Vegan Mozzarella
For those who follow a vegan or dairy-free diet, vegan mozzarella can be a great alternative to Provel. Vegan mozzarella is typically made from plant-based ingredients such as soy, rice, or nuts, and can provide a similar melting and stretchy texture to dairy-based cheeses.
Other Blends
If you want to get creative, you can make your own cheese blend to use on St. Louis-style pizza. Some possible combinations include:
- White cheddar and provolone: This blend can be used to create a similar flavor and texture to Provel, with a slightly sharper taste from the cheddar.
- Provolone, cheddar, and Swiss: This blend incorporates all the cheeses found in Provel but with a higher proportion of provolone, which can enhance the creaminess and tanginess of the cheese mixture.
- Mozzarella and provolone: By combining mozzarella and provolone, you can achieve a balance between the stretchy texture of mozzarella and the tanginess and meltability of provolone.
When choosing an alternative to Provel, consider the desired texture, flavor, and meltability. Experiment with different cheeses and blends to find the perfect combination for your St. Louis-style pizza!
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Frequently asked questions
Provel cheese is the traditional topping for St. Louis-style pizza.
Provel is a blend of cheddar, Swiss, and provolone cheeses with some liquid smoke flavoring.
No, Provel is rarely used or sold outside of St. Louis. It can be purchased at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest.
Provel was purportedly invented for St. Louis–style pizza in the 1940s or 1950s by Costa Grocery in St. Louis. It was developed to meet the demand for a pizza cheese with a clean bite that melted well and broke off nicely when cut or bitten.
Opinions vary. Some people enjoy the unique blend of cheeses and thin, crispy crust, while others find the texture and taste unappealing.
