Kamil Perry
Provel is a processed cheese that is a combination of cheddar, Swiss, and provolone with liquid smoke. It is a staple in St. Louis cuisine and is used in many dishes, including the iconic St. Louis-style pizza. Provel was purportedly created in the 1940s to meet the demand for a pizza cheese that melted well and had a clean bite. While it is a beloved ingredient in St. Louis, it is rarely used or sold outside of the city, and its unique characteristics have led to a polarizing reputation.
| Characteristics | Values |
|---|---|
| Main ingredients | Cheddar, Swiss, and Provolone |
| Other ingredients | Liquid smoke, heavy cream, salt |
| Texture | Gooey, smooth, homogeneous |
| Flavor | Buttery, smoky, tangy |
| Melting point | Low |
| Color | White, off-white, golden-hour-orange |
| Forms | Loaf, rope, shredded, blocks |
| Classification | Pasteurized processed cheese |
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What You'll Learn
Provel is a combination of cheddar, Swiss, and provolone cheeses
Provel is a combination of three different types of cheese: cheddar, Swiss, and provolone. It is a processed cheese, with a low melting point and a gooey, buttery texture. It is a popular topping for St. Louis-style pizza and can be found in many dishes in St. Louis, such as pasta sauces, cheese soups, salads, and sandwiches.
Provel was created in the 1940s specifically as a pizza topping for St. Louis-style pizza. The owners of Costa Grocery (now Roma Grocery), in collaboration with Hoffman Dairy of Wisconsin, wanted a cheese that melted well and had a gooey texture similar to mozzarella but without the strings. The result was Provel, a blend of cheddar, Swiss, and provolone cheeses with a hint of liquid smoke.
The exact proportions and ingredients of Provel are not widely known outside of the manufacturers. However, a St. Louis Redditor named House of Provel shared a recipe for making Provel at home. The recipe calls for equal parts Swiss, white cheddar, and provolone cheeses, as well as liquid smoke, sodium citrate, heavy cream, and salt.
Provel has a polarizing reputation, with some people loving its creamy, buttery, and subtly rich flavor, while others find its texture and flavor unappealing, comparing it to melted plastic rather than a dairy product. Nevertheless, it has become a staple in St. Louis cuisine and is an important part of the city's food culture.
While Provel is primarily made of cheddar, Swiss, and provolone cheeses, it is worth noting that the specific cheeses used can be substituted or modified. For example, Colby and mozzarella have been used in place of the traditional cheeses in some variations of Provel. Ultimately, the combination of cheeses used can be tailored to personal preferences, as long as the resulting blend has a good melting capability and the desired gooey texture.
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It is tinged with liquid smoke to give it a smoky flavor
Provel cheese is a combination of cheddar, Swiss, and provolone cheeses, with a hint of liquid smoke. This unique blend gives Provel its distinctive smoky flavour and sets it apart from other cheese varieties. The addition of liquid smoke is a key factor in Provel's characteristic taste and aroma.
Liquid smoke is a flavouring agent that is created by condensing the smoke produced by burning wood. This process captures the smoky essence, resulting in a concentrated liquid that imparts a smoky flavour to various foods, including Provel cheese. The specific type of wood burned can vary, with options such as hickory or mesquite, each contributing a distinct smoky note to the liquid smoke.
In the case of Provel cheese, a small amount of liquid smoke is added during the cheese-making process. This step is crucial in developing the cheese's complex flavour profile. The liquid smoke enhances the individual characteristics of the cheddar, Swiss, and provolone cheeses, resulting in a harmonious blend that is greater than the sum of its parts.
The addition of liquid smoke also contributes to the overall sensory experience of enjoying Provel cheese. It provides a subtle aroma that complements the cheese's buttery texture and gooey appearance. When melted, Provel takes on a smooth and homogeneous consistency, making it ideal for St. Louis-style pizza, where it seamlessly blends with the thin, crispy crust and red sauce.
While the exact amount of liquid smoke added to Provel cheese may vary depending on the recipe and manufacturer, it is typically used sparingly to avoid overpowering the other flavours in the cheese blend. Some enthusiasts even choose to use smoked cheese in their Provel recipes, such as applewood smoked gouda, thereby infusing a natural smoky flavour without the need for liquid smoke.
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It was created in St. Louis, Missouri, in the 1940s
Provel cheese was created in St. Louis, Missouri, in the 1940s. It was invented by Costa Grocery (now Roma Grocery), in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods). The grocery store owners wanted to create a cheese that melted well and had the same gooeyness as mozzarella, but without the strings. The result was Provel, a combination of cheddar, Swiss, and provolone cheeses with a hint of liquid smoke.
Provel was created specifically as a topping for St. Louis-style pizza, which is known for its cracker-like, unleavened crust. The cheese's low melting point and gooey texture make it ideal for this type of pizza, as it melts easily and breaks off nicely when cut or bitten into. It also has a buttery, smoky flavour that complements the crispiness of the thin crust.
While it may be polarizing, with some people loving it and others comparing its texture and flavour to melted plastic, Provel has become a staple in St. Louis cuisine. It is not just used on pizza but also in pasta sauces, cheese soup, salads, and sandwiches. It is rarely found outside of St. Louis and is considered one of the city's most famous regional foods.
The name "Provel" is believed to be a portmanteau of "provolone" and "mozzarella," two of the cheeses it is often substituted for. The trademark for the name was first used in 1947 by the Churny Company of Glenview, Illinois, and later acquired by Kraft Foods. Today, Lactalis holds the trademark but does not appear to be using the Provel name for its cheese products.
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It was invented by Costa Grocery, now known as Roma Grocery
Provel cheese was purportedly invented in the 1940s by Costa Grocery, now known as Roma Grocery, in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods). The grocery store, located in St. Louis, Missouri, is said to have created the cheese specifically as a topping for St. Louis-style pizza.
According to local legend, the owners of Costa Grocery (now Roma Grocery) decided they didn't like how stringy mozzarella was on pizza. They wanted a cheese that melted well and had the same gooeyness as mozzarella but without the strings. Thus, Provel cheese was born, and it revolutionized the St. Louis cheese scene.
Provel is a combination of several cheeses, primarily cheddar, Swiss, and provolone, with a hint of liquid smoke. It has a low melting point and a gooey, buttery texture, making it ideal for pizza. The cheese is rarely used or sold outside of St. Louis and has become a beloved staple in the city's cuisine.
While the exact origin of the name "Provel" is unknown, one popular theory is that it is a portmanteau of "provolone" and "mozzarella," two of the cheeses it is often substituted for. The name "Provel" was first trademarked in 1947 by the Churny Company, Inc. of Glenview, Illinois, which later became a subsidiary of Kraft Foods.
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It is commonly used as a topping for St. Louis-style pizza
Provel cheese is a processed cheese that is commonly used as a topping for St. Louis-style pizza. It is a combination of cheddar, Swiss, and provolone cheeses, with added liquid smoke. The cheese was purportedly invented in the 1940s by Costa Grocery (now known as Roma Grocery), in collaboration with Hoffman Dairy of Wisconsin, specifically as a topping for St. Louis-style pizza. The unique characteristics of St. Louis-style pizza, such as its cracker-like, unleavened crust, required a cheese that melted well and had a gooey texture without being stringy.
Provel cheese was created to meet the demand for a pizza cheese that had a clean bite, melted easily, and broke off nicely when cut or bitten. Its low melting point and gooey texture make it ideal for St. Louis-style pizza, as it complements the thin, crispy crust and red sauce. The cheese has a buttery, smoky flavour and a smooth, homogeneous layer when melted, enhancing the overall taste and texture of the pizza.
While Provel cheese is polarising, with some people loving it and others comparing its texture and flavour to melted plastic, it is deeply rooted in the city's food culture. It is a staple in St. Louis and can be found in many pizzerias, such as the beloved St. Louis pizza chain Imo's Pizza, which is credited with popularising Provel cheese. The chain describes Provel as a "cheesy ingredient," indicating that even its greatest advocate may be unsure of what it is.
Provel cheese is rarely used or sold outside of St. Louis, contributing to its enigmatic nature. It is primarily available in the Midwest region of the United States, and those who live outside the area may find it challenging to acquire. However, with the recent emergence of recipes for making Provel cheese at home, it may become more accessible to those who crave this unique cheese topping for their St. Louis-style pizza, regardless of their location.
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Frequently asked questions
Provel cheese is made of a combination of Swiss, white cheddar, and provolone cheeses. It also contains liquid smoke, sodium citrate, heavy cream, and salt.
Yes, Provel is a processed cheese product. According to the FDA, it cannot be classified as cheese because it does not meet the minimum moisture content requirement. Its official categorization is "pasteurized processed cheese".
Provel cheese is mainly available in St. Louis, Missouri, and the surrounding Midwest region. It 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 bought online from Imo's Pizza, which is the exclusive distributor.
