Andy Montoya
Provel is a white processed cheese made from a blend of cheddar, Swiss, and provolone, with added preservatives, flavourings, and liquid smoke. It is a prominent ingredient in St. Louis cuisine, where it is used in pasta sauces, cheese soup, salads, and sandwiches. It is also the traditional topping for St. Louis-style pizza.
| Characteristics | Values |
|---|---|
| Type | Pasteurized processed cheese |
| Colour | White |
| Ingredients | Blend of cheddar, Swiss, and provolone |
| Texture | Gooey |
| Flavour | Buttery |
| Melting point | Low |
| Uses | Topping for St. Louis-style pizza, pasta sauces, cheese soup, salads, sandwiches |
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What You'll Learn
- Provel is a processed cheese made from a blend of cheddar, Swiss, and provolone
- It was created in the 1940s by Costa Grocery, in collaboration with Hoffman Dairy of Wisconsin
- Provel is a regional food in St. Louis and is rarely used or sold outside of the city
- It is the traditional topping for St. Louis-style pizza
- Provel is a pasteurized process cheese, a term recognised by the FDA
Provel is a processed cheese made from a blend of cheddar, Swiss, and provolone
Provel is made from a combination of three different types of cheese: cheddar, Swiss, and provolone. These cheeses are blended together to create a unique flavour and texture. The addition of preservatives, flavourings, and liquid smoke also contribute to the distinctive taste of Provel.
Provel has a long history in St. Louis cuisine and is said to have been invented specifically for pizza in the 1940s. The exact origins of Provel are debated, but it is believed to have been created through a collaboration between a Wisconsin dairy and a St. Louis Italian grocer, Costa's Grocery. J.S. Hoffman Co., a Chicago-based importer of meats and cheeses, was granted a trademark for Provel in 1950, further adding to the cheese's complex history.
The processing of Provel involves blending and pasteurizing the three types of cheese, resulting in a product with a low moisture content. This categorization as a "pasteurized process cheese" by the FDA recognizes the unique characteristics of Provel, setting it apart from other types of cheese.
While Provel may not be considered a "true" cheese by some, it holds a special place in the hearts of many St. Louis residents and has become an iconic part of the region's culinary culture. Its unique flavour and texture make it a beloved ingredient in a variety of dishes, especially the famous St. Louis-style pizza.
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It was created in the 1940s by Costa Grocery, in collaboration with Hoffman Dairy of Wisconsin
Provel is a white processed cheese, a combination of cheddar, Swiss, and provolone, with liquid smoke. It was created in the 1940s by Costa Grocery, in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods). Costa Grocery is now known as Roma Grocery on the Hill.
Provel was created specifically for St. Louis-style pizza and is rarely used or sold outside of St. Louis. It is the traditional topping for St. Louis-style pizza and is also used in pasta sauces, cheese soup, salads, and sandwiches such as the Gerber sandwich.
Provel is a "pasteurized process cheese", a term used by the FDA to categorise cheese blends with multiple cheeses and low moisture content. It has a low melting point, a gooey texture, and a buttery flavour.
Provel was trademarked by J.S. Hoffman Co., a Chicago-based importer of meats and cheeses, in 1950. However, there is debate about its true origins, with one of the strongest claims being by Hoffman Dairy in Wisconsin, which supposedly partnered with local St. Louis restaurateur Tony Costa to invent the cheese.
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Provel is a regional food in St. Louis and is rarely used or sold outside of the city
Provel is a white processed cheese that is prominent in St. Louis cuisine. It is a combination of cheddar, Swiss, and provolone, with liquid smoke added to the mix. It has a low melting point, a gooey texture, and a buttery flavour. It is the traditional topping for St. Louis-style pizza and is also used in pasta sauces, cheese soup, salads, and sandwiches. Provel is rarely used or sold outside of St. Louis. It is available in 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 by Costa Grocery (now Roma Grocery on the Hill), in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods). However, there are debates about its true origins. One of the strongest claims is by J.S. Hoffman Co., a Chicago-based importer of meats and cheeses, which was granted a trademark for Provel in 1950.
Provel is a unique and distinctive food that is strongly associated with St. Louis and is a source of regional pride for many locals. Its limited availability outside of the city adds to its allure and makes it a sought-after delicacy for those who have experienced its distinct flavour and texture.
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It is the traditional topping for St. Louis-style pizza
Provel is a white processed cheese blend of cheddar, Swiss, and provolone, with liquid smoke, preservatives, and flavourings. It is the traditional topping for St. Louis-style pizza, and is also used in pasta sauces, cheese soup, salads, and sandwiches. Provel is rarely used or sold outside of St. Louis, and is one of the region's most famous foods. It was purportedly invented for St. Louis-style pizza in the 1940s by Costa Grocery, in collaboration with Hoffman Dairy of Wisconsin.
Provel has a low melting point, a gooey texture, and a buttery flavour. It is a "pasteurized process cheese", a term used by the FDA to categorise cheese blends with low moisture content and other factors. Provel is available at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest.
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Provel is a pasteurized process cheese, a term recognised by the FDA
Provel was trademarked by a Chicago-based importer of meats and cheeses in 1950, but there are debates about its true origins. One of the strongest claims is by Hoffman Dairy in Wisconsin, which supposedly partnered with local St. Louis restaurateur Tony Costa to invent the cheese, specifically for pizza, in the 1940s.
Provel is one of the most famous regional foods in St. Louis, and it’s almost impossible to find it anywhere else in the country. It can be purchased at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest.
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Frequently asked questions
Provel is a processed cheese made from a blend of cheddar, Swiss, and provolone, along with preservatives, flavourings, and liquid smoke. It has a low melting point, a gooey texture, and a buttery flavour.
Provel is prominent in St. Louis cuisine and is rarely used or sold outside of the city. 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 is the traditional topping for St. Louis-style pizza. It is also used in pasta sauces, cheese soup, salads, and sandwiches such as the Gerber sandwich.
