Frederic Melton
Provel cheese is a processed cheese product that is a combination of Swiss, white cheddar, and provolone cheeses. 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. Provel has a low melting point, a gooey texture, and a buttery flavor with a hint of smokiness. While it is a favorite among St. Louis natives, it is rarely used or sold outside of the city.
| Characteristics | Values |
|---|---|
| Type of Cheese | Processed Cheese |
| Colour | White |
| Ingredients | Cheddar, Swiss, Provolone, Liquid Smoke |
| Texture | Gooey, Buttery, Tangy |
| Flavour | Buttery, Smoky |
| Melting Point | Low |
| Used In | St. Louis-style Pizza, Pasta Sauces, Cheese Soup, Salads, Sandwiches |
| Origin | St. Louis, Missouri |
| Invented By | Costa Grocery (now Roma Grocery), Hoffman Dairy of Wisconsin (now Kraft Foods) |
| Invented For | St. Louis-style Pizza |
| Invented In | 1940s |
| Trademarks | Churny Company, Inc. of Glenview, Illinois (1947), Chicago Purveyor of Imported Meats and Cheese (1950), Lactalis (2024) |
| Sold At | Schnucks, Dierbergs Markets, Hy-Vee grocery stores |
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What You'll Learn
- Provel cheese is a mix of white cheddar, Swiss, and provolone cheeses
- It was created in the 1940s by Costa Grocery in collaboration with Hoffman Dairy
- Provel is a St. Louis staple and is rarely used or sold outside of the city
- It is used on St. Louis-style pizza, in pasta sauces, cheese soup, salads, and sandwiches
- Provel is a processed cheese and cannot be classified as cheese by the FDA
Provel cheese is a mix of white cheddar, Swiss, and provolone cheeses
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 (now part of Kraft Foods). It was developed to meet the demand for a pizza cheese that melted well and had a clean bite, breaking off nicely when cut or bitten. The cheese has a low melting point and a gooey, plastic-like texture, and its colour can range from creamy off-white to golden-hour orange, depending on how it is cooked.
While Provel is a favourite among St. Louis natives, it is often disliked by those from outside the region. This may be due to its unusual texture and flavour, which some describe as closer to melted plastic than a dairy product. However, for those who grew up in St. Louis, Provel is a familiar and beloved part of the local cuisine.
The name "Provel" is believed to be a portmanteau of "provolone" and "mozzarella," two of the cheeses for which it is substituted. The trademark for the name was first used in 1947 and has changed hands several times over the years. As of 2024, the trademark is held by Lactalis, which markets the cheese as "2/5 LB St. Louis Style Pizza Cheese".
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It was created in the 1940s by Costa Grocery in collaboration with Hoffman Dairy
Provel cheese, a white processed cheese, was created in the 1940s by Costa Grocery (now known as Roma Grocery on the Hill) in St. Louis, in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods). It is said to have been invented to meet the demand for a pizza cheese that melted well and had a clean bite, breaking off nicely when cut or bitten.
The cheese is a combination of cheddar, Swiss, and provolone, with added liquid smoke, giving it a hint of smoky flavour. It has a low melting point, a gooey texture, and a buttery flavour. Provel is a traditional topping for St. Louis-style pizza and is rarely used or sold outside of the city. It can be found in St. Louis-area grocery stores such as Schnucks or Dierbergs Markets and Hy-Vee grocery stores across the Midwest.
The name "Provel" is believed to be a portmanteau of "provolone" and "mozzarella," two of the cheeses for which it is substituted. The Provel name trademark was first used in 1947 and held by the Churny Company, Inc. of Glenview, Illinois. Churny later became a wholly-owned subsidiary of Kraft Foods. In 2021, Lactalis acquired Hoffman Dairy from Kraft and now holds the Provel name trademark, although they do not appear to be using the name commercially.
Provel is a beloved staple in St. Louis cuisine and is often associated with Imo's Pizza, a well-known pizza chain in the region. While some people love the unique flavour and texture of Provel, others find it unappealing, comparing it to melted plastic rather than a dairy product. Nonetheless, it holds 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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Provel is a St. Louis staple and is rarely used or sold outside of the city
Provel cheese is a St. Louis staple and is rarely used or sold outside of the city. It is a processed cheese made from a combination of cheddar, Swiss, and provolone cheeses. According to the FDA, it cannot be classified as cheese because it does not meet the minimum moisture content requirement. Provel is a white, gooey cheese with a low melting point and a buttery, smoky flavour. It was purportedly invented in the 1940s to top St. Louis-style pizza, which is often described as the dish that best represents the city.
The name "Provel" is believed to be a portmanteau of "provolone" and "mozzarella," two of the cheeses it is used to substitute. The Provel name trademark was first used in 1947 and was held by the Churny Company of Glenview, Illinois. In 2021, Lactalis acquired the trademark but does not appear to be using the name. Instead, their pizza cheese is simply called "2/5 LB St. Louis Style Pizza Cheese."
Provel is commonly found on St. Louis-style pizza, which has a cracker-like, unleavened crust that can hold a lot of toppings. The cheese's gooey texture and low melting point make it ideal for this style of pizza, as it provides a buttery, smoky kick that yields with every bite. St. Louis-style pizza is also known for its unique toppings, which can include everything from chili to frozen custard.
While Provel is a beloved staple in St. Louis, it has received mixed reviews from those outside the city. Some describe its texture and flavour as more akin to melted plastic than a dairy product. However, for those who grew up in St. Louis, it is a familiar and comforting taste of home. The cheese can be purchased at St. Louis-area grocery stores, such as Schnucks or Dierbergs Markets, and some Hy-Vee grocery stores across the Midwest. It can also be ordered online and shipped directly from Imo's Pizza, the beloved St. Louis pizza chain and one of the biggest commercial champions of Provel cheese.
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It is used on St. Louis-style pizza, in pasta sauces, cheese soup, salads, and sandwiches
Provel cheese is a staple in St. Louis cuisine, and it is used in a variety of dishes, most notably St. Louis-style pizza. The cheese is a combination of cheddar, Swiss, and provolone, with added liquid smoke, giving it a smoky flavour. It has a low melting point and a gooey, buttery texture, making it ideal for pizza toppings.
St. Louis-style pizza is characterised by its cracker-like, unleavened crust that can hold a lot of toppings. The gooeyness of Provel cheese complements this style of pizza perfectly, providing a buttery, smoky kick in every bite. The cheese's low melting point also means it melts well and breaks off nicely when cut or bitten, making it a favourite for pizza lovers in St. Louis.
In addition to pizza, Provel cheese is also used in other dishes in St. Louis. It is a popular ingredient in pasta sauces, adding a creamy and smoky flavour to the dish. Provel is also used in cheese soup, where its gooey texture and smoky notes enhance the flavour of the soup. For salads, Provel cheese can be shredded or cubed, adding a creamy and buttery element to the dish. In sandwiches, such as the Gerber sandwich, Provel cheese provides a melted, gooey texture and a unique flavour.
Provel cheese is rarely used or sold outside of St. Louis, and it 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.
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Provel is a processed cheese and cannot be classified as cheese by the FDA
Provel cheese is a processed cheese that, according to the FDA, does not meet the requirements to be classified as cheese. It is a combination of other cheeses, including cheddar, Swiss, and provolone, with added liquid smoke. The result is a product with a low melting point, a gooey texture, and a buttery flavor. Provel was purportedly invented for St. Louis-style pizza in the 1940s, and it has since become a staple in the cuisine of the city. It is often used as a topping for pizza, as well as in pasta sauces, cheese soup, salads, and sandwiches.
Provel cheese is unique in that it does not meet the FDA's requirements for minimum moisture content in cheese. As a result, it is officially categorized as a "pasteurized processed cheese" rather than simply as cheese. This classification highlights the fact that Provel is not a natural cheese but rather a processed cheese product.
The processing of Provel cheese involves combining several good-melting cheeses, such as Swiss, cheddar, and provolone, with a touch of liquid smoke. This combination of cheeses can be varied, and some people choose to use different types of cheese that they prefer. The liquid smoke adds a smoky flavor to the Provel, but it is important to use a product that is just smoke flavoring without a lot of additives. An alternative to using liquid smoke is to use an already smoked cheese, such as applewood-smoked gouda, and leave out the liquid smoke altogether.
The processing of Provel cheese also involves the addition of other ingredients, such as sodium citrate (a combination of sodium bicarbonate and citric acid), heavy cream, and salt. These ingredients help to emulsify the cheese and create the desired texture and flavor. The exact proportions and processing methods may vary, but the basic idea is to create a cheese product that melts well and has a gooey texture.
The classification of Provel as a processed cheese rather than a natural cheese is important for consumers to understand. It highlights the fact that Provel is a highly processed product that has been altered from its natural state. This may impact the nutritional value, taste, and texture of the product when compared to natural cheese. Consumers who are looking for a more natural or less processed cheese option may choose to avoid Provel or consume it in moderation.
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Frequently asked questions
Provel cheese is made from a combination of Swiss, white cheddar, and provolone cheeses, with added liquid smoke.
Provel cheese has a hint of smokiness and a buttery flavor. Its texture is gooey, and it has a low melting point.
Provel cheese is a staple in St. Louis cuisine, particularly in St. Louis-style pizza. It is also used in pasta sauces, cheese soups, salads, and sandwiches.
Provel cheese can be purchased at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest. It can also be purchased online from Imo's Pizza, which ships the cheese by the bag.
