Patrick Oconnell
Provel cheese is a polarizing processed cheese product that is extremely popular in St. Louis, Missouri. It is a combination of cheddar, Swiss, and provolone cheeses, and is commonly used as a topping for St. Louis-style pizza. People who grew up eating Provel cheese tend to have a strong affinity for it, while those who did not often express distaste for the cheese, calling it fake cheese or saying it tastes like cardboard.
| Characteristics | Values |
|---|---|
| Texture | Gooey, gel-like, soft, waxy, sticky |
| Flavour | Tangy, smoky, salty, buttery, reminiscent of Gouda |
| Melting point | Low |
| Type of food | Processed cheese |
| Cheese combination | Cheddar, Swiss, Provolone |
| Origin | St. Louis |
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What You'll Learn
- Provel cheese is a combination of cheddar, Swiss, and provolone
- It has a low melting point, gooey texture, and buttery flavour
- It's a polarising product, with people loving or hating it
- Provel is a processed cheese, usually enjoyed on pizza
- It's a St. Louis favourite, rarely used or sold outside of the city
Provel cheese is a combination of cheddar, Swiss, and provolone
Provel cheese is commonly used as a topping for St. Louis-style pizza, but it is also used in pasta sauces, cheese soup, salads, and sandwiches. It is a polarising food item, with some people loving it and others refusing to touch it. It is rarely used or sold outside of St. Louis, and it has become a beloved regional food item for many.
The cheese was first used by a pizzeria called Luigi's Restaurant in 1953, but it gained popularity when Ed Imo, the founder of Imo's Pizza, made it his signature cheese in the 1960s. Imo's Pizza now has over a hundred stores across Missouri, Illinois, and Kansas, and the company is the exclusive distributor of Provel.
Provel is a processed cheese product, which means that emulsifiers have been blended with the cheese to create a uniform melt. It is similar to American cheese in this respect. While some people may consider it a "fake cheese", it has a special place in the hearts of many St. Louis natives and has become an iconic part of the city's food culture.
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It has a low melting point, gooey texture, and buttery flavour
Provel cheese is a combination of cheddar, Swiss, and provolone, with a touch of liquid smoke. It has a low melting point, a gooey texture, and a buttery flavour.
The low melting point of Provel is ideal for pizza, creating a luscious, velvety coating. Its texture when melted is distinct from that of mozzarella, which becomes stretchy when melted. Provel, on the other hand, melts into a gooey, almost sauce-like consistency. This unique melting quality is due to the addition of emulsifiers, which ensure that the cheese melts uniformly and without separation.
Provel's gooey texture and buttery flavour make it a versatile ingredient. It is commonly used in pasta sauces, cheese soup, salads, and sandwiches. It can also be sprinkled over a salad with salami and black olives, adding a flavour similar to that of Gouda. On a charred burger, Provel slices melt dreamily, and when diced, they create a thick, gooey coating for macaroni and cheese.
Provel is a polarising ingredient, with some people loving it and others hating it. It is a regional favourite in St. Louis, where it is commonly used on pizzas and sold in grocery stores. However, it is rarely used or sold outside of the city.
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It's a polarising product, with people loving or hating it
Provel cheese is a polarising product, with people either loving or hating it. While it is a well-known favourite in St. Louis, those who are not from the area often dislike it. It is a processed cheese with a low melting point, a gooey texture, and a buttery flavour. It is a combination of cheddar, Swiss, and provolone cheeses, with added liquid smoke. Its unique characteristics make it a popular topping for St. Louis-style pizza, giving it a luscious, velvety coating. However, its soft, gooey texture and tangy, smoky flavour combination have led to it being labelled as "`fake cheese"` by some.
The strong opinions surrounding Provel cheese can be attributed to the cultural significance of regional foods. For many, Provel cheese represents a taste of home and nostalgia, evoking fond memories of growing up in St. Louis. It is a source of pride and a defining aspect of the local cuisine. On the other hand, those who are not familiar with this regional delicacy may find it unappealing, especially if they have different expectations or preferences for cheese.
The polarising nature of Provel cheese extends beyond its taste and texture. The fact that it is a highly processed cheese product challenges the traditional notions of "`real"` and "`fake` cheese." Some people may be hesitant to try it due to its artificial nature, while others embrace the scientific engineering behind its creation. Provel cheese also has a limited availability outside of St. Louis, which can contribute to its mysterious reputation and the strong opinions it evokes.
Love it or hate it, Provel cheese has become an iconic part of St. Louis' culinary culture. It represents a sense of community and shared history for those who grew up with it. For outsiders, it may be a curiosity or an acquired taste. Ultimately, the polarising nature of Provel cheese highlights the subjective nature of taste and the emotional connection that food can evoke. It serves as a reminder that people's preferences are deeply personal and influenced by a variety of factors beyond just flavour and texture.
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Provel is a processed cheese, usually enjoyed on pizza
Provel is a processed cheese that is commonly enjoyed on pizza. It is a combination of cheddar, Swiss, and provolone cheeses, with a low melting point and a gooey, gel-like texture. Provel was purportedly invented for St. Louis-style pizza in the 1940s to meet the demand for a pizza cheese that melts well and has a clean bite. The cheese is known for its tangy, smoky flavour and is a popular topping for pizzas in St. Louis.
Provel cheese is often polarising, with some people loving it and others hating it. Those who enjoy Provel appreciate its unique flavour and texture, which can elevate a simple pizza into something special. The cheese's low melting point makes it ideal for pizza, as it melts into a luscious, velvety coating. It also works well in pasta sauces, cheese soup, salads, and sandwiches.
While it is a divisive ingredient, Provel has a strong cultural significance in St. Louis. It is a beloved regional food that is synonymous with the city and its cuisine. For many locals, Provel cheese is a source of nostalgia and a point of pride. It is widely available in St. Louis grocery stores and is a staple in many restaurants, particularly on pizzas.
The popularity of Provel cheese extends beyond St. Louis as well. It has gained a following among food enthusiasts and has been featured in publications such as Bon Appétit and Food & Wine. Some people even attempt to make their own version of Provel at home, as it can be challenging to source outside of St. Louis.
Despite its processed nature and questionable health profile, Provel cheese has a special place in the hearts of many. It is a testament to the power of regional foods and the unique cultural identities they represent. For those willing to try it, Provel cheese can offer a tasty and unique culinary experience, especially when enjoyed on a classic St. Louis-style pizza.
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It's a St. Louis favourite, rarely used or sold outside of the city
Provel cheese is a St. Louis favourite, rarely used or sold outside of the city. It is a combination of cheddar, Swiss, and provolone cheeses, with a low melting point and a gooey, gel-like texture. The cheese was purportedly invented for St. Louis-style pizza in the 1940s, to meet the demand for a pizza cheese that melts well and has a clean bite. It is also used in pasta sauces, cheese soup, salads, and sandwiches.
The unique taste and texture of Provel cheese have made it a polarizing ingredient, with some people loving it and others hating it. Those who dislike it may refer to it as "'fake cheese' or say that it '"tastes like cardboard"'. However, for people from St. Louis, it can evoke a sense of nostalgia and regional pride. It is an integral part of the city's cuisine and culture, with many residents growing up eating Provel cheese on their pizzas.
The cheese was popularized by Ed Imo, the founder of Imo's Pizza, who first tasted it in the 1960s. He was so impressed that he made it the signature cheese of his pizza chain, which now has over a hundred stores across Missouri, Illinois, and Kansas. Imo's Pizza acquired Costa's Grocery, which had the sole rights to sell Provel, further solidifying its association with St. Louis.
Provel cheese is notoriously difficult to source outside of St. Louis, contributing to its status as a regional favourite. It can be purchased at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest. While it may not be to everyone's taste, Provel cheese holds a special place in the hearts of many St. Louis natives, representing a piece of their hometown that they may not find anywhere else.
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Frequently asked questions
Provel cheese is a combination of cheddar, Swiss, and provolone with liquid smoke. It has a low melting point, a gooey texture, and a buttery flavor. Some people think it tastes like someone peed on their pizza, while others think it tastes like Gouda.
Provel cheese is a St. Louis favorite, especially on Imo's Pizza. It is also used in pasta sauces, cheese soup, salads, and sandwiches. It is said to have a unique taste that people either love or hate.
Provel is a processed cheese product, not a natural cheese. It is made by blending emulsifiers with cheese to create a uniform melt. Some people consider it fake cheese.
Provel cheese was purportedly invented in the 1940s to top St. Louis-style pizza. It gained popularity through Imo's Pizza, which first used Provel in the 1960s.
Provel cheese is rarely sold outside of St. Louis. You can find it at St. Louis-area grocery stores such as Schnucks, Dierbergs Markets, and Hy-Vee grocery stores across the Midwest.
