Provel Cheese: A Unique Blend Of Cheeses

Provel is a blend of three different cheeses: cheddar, Swiss, and provolone. It was purportedly invented for St. Louis-style pizza in the 1940s and is rarely used or sold outside of St. Louis. Provel has a low melting point, a gooey texture, and a buttery flavor. It is also known for its smoky taste. While some people love Provel, others hate it, describing its texture and flavor as similar to melted plastic.

Provel cheese is a combination of cheddar, Swiss, and provolone cheeses

Provel cheese is a combination of three popular cheeses: cheddar, Swiss, and provolone. It is a white, processed cheese with a low melting point, a gooey texture, and a buttery flavour. Its unique blend gives it a salty-velvety texture that is loved by some and hated by others.

Provel was purportedly invented for St. Louis-style pizza in the 1940s. It is rarely used or sold outside of St. Louis, though millions of pounds of it are consumed each year. It is the traditional topping for St. Louis-style pizza, which is cracker-thin, square-cut, and has a very unique processed cheese on top. Provel's low melting point is perfect for pizza, leaving a luscious coating across the top.

Provel is also used in pasta sauces, cheese soups, salads, and sandwiches. It is available in shredded form, as well as in ropes and five-pound blocks. It is often described as having a gooey, gel-like texture and a creamy, smooth, and delicious taste.

Provel is sometimes referred to as a cheese product rather than a cheese because it is a processed blend of multiple cheeses. It is also categorised as a pasteurised process cheese by the FDA, recognising the blending of multiple cheeses, low moisture content, and other factors.

It was purportedly invented for St. Louis–style pizza in the 1940s

Provel cheese is a processed cheese that is a combination of cheddar, Swiss, and provolone, with added liquid smoke. It has a low melting point, a gooey texture, and a buttery flavor. It is a staple of St. Louis cuisine and is the traditional topping for St. Louis–style pizza.

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). According to St. Louis Post-Dispatch food writer Joe Bonwich, Provel was developed to meet the demand for a pizza cheese that had a clean bite and melted well, breaking off nicely when cut or bitten. Ed Imo, the founder of Imo's Pizza, is credited with popularizing Provel through his chain.

In the 1940s, Costa Grocery, owned by local restaurateur Tony Costa, partnered with Hoffman Dairy to create Provel specifically for pizza. Costa Grocery had the sole rights to sell Provel in St. Louis, and Provel was first used by a pizzeria called Luigi's Restaurant in 1953. However, it gained wider recognition when Ed Imo first tasted it in the 1960s and made it the signature cheese of Imo's Pizza when he and his wife, Margie, opened their first location in 1964.

The Provel name trademark was first used in 1947 and held by the Churny Company, Inc. of Glenview, Illinois. J.S. Hoffman Co., a Chicago-based importer of meats and cheeses, was granted a trademark for Provel in 1950. Eventually, Churny became a wholly-owned subsidiary of Kraft Foods, and Imo's Pizza acquired Costa's Grocery, continuing to package and sell shredded Provel cheese. Today, Imo's Food is the exclusive distributor of Provel, which is now manufactured and trademarked by a subsidiary of Kraft Heinz.

Provel is rarely used or sold outside of St. Louis, and its unique flavor and texture have made it a polarizing cheese. However, it remains a beloved staple of St. Louis cuisine, used not only on pizza but also in pasta sauces, cheese soup, salads, and sandwiches.

It is rarely used or sold outside of St. Louis

Provel cheese is rarely used or sold outside of St. Louis. It is a white, processed cheese that is a combination of cheddar, Swiss, and provolone. It was purportedly invented in the 1940s specifically for St. Louis-style pizza, which is known for its thin, cracker-like crust and square slices. The cheese has a low melting point, a gooey texture, and a buttery flavor. It melts without becoming stringy, instead taking on a gel-like texture similar to a cheese sauce.

Provel is a regional delicacy that is beloved by many in St. Louis and the surrounding Midwest region. It is commonly used in St. Louis cuisine, such as on pizzas, in pasta sauces, cheese soups, salads, and sandwiches. However, its use and availability are limited outside of this area.

The limited availability of Provel outside of St. Louis can be attributed to several factors. Firstly, it is a regional specialty that is deeply rooted in the culinary culture of St. Louis. It was created to meet the demand for a pizza cheese with specific characteristics, such as a clean bite and good meltability. Provel became popular in St. Louis and the surrounding areas, with restaurants and grocery stores incorporating it into their menus and product offerings.

Another factor is the distribution and supply chain. While Provel is manufactured and trademarked by a subsidiary of Kraft Heinz, its distribution appears to be primarily focused on the St. Louis market. It can be purchased at St. Louis-area grocery stores such as Schnucks, Dierbergs Markets, and Hy-Vee grocery stores across the Midwest. However, those outside of this region may find it challenging to source Provel, even in nearby cities like Chicago.

The limited use and availability of Provel outside of St. Louis contribute to its status as a regional specialty. It has become an iconic part of St. Louis cuisine and culture, with a passionate following among locals and those from the Midwest.

Provel has a low melting point, a gooey texture, and a buttery flavor

Provel cheese is a blend of three different cheeses: cheddar, Swiss, and provolone. It was purportedly invented in St. Louis in the 1940s and is a staple of the city's cuisine. Provel has a low melting point, a gooey texture, and a buttery flavor, making it ideal for pizza as it melts without becoming stringy. Its low melting point leaves a luscious coating across the pizza, like a salty-velvety blanket.

The cheese was developed to meet the demand for a pizza cheese that had a clean bite and melted well, breaking off nicely when cut or bitten. Its texture and low melting point set it apart from other cheeses like mozzarella, which become stretchy when melted. Provel's unique characteristics have made it a polarizing product, with some people loving and others hating its soft, gooey texture and tangy, smoky flavor.

Provel's creamy, smooth, and rich flavor has been described as a combination of buttery and subtly rich, resembling béchamel or a thick, savory crème anglaise. Its color, when melted, has been likened to that of nacho cheese, which may be off-putting to some. The cheese is also used in other dishes such as pasta sauces, cheese soup, salads, and sandwiches.

The name "Provel" is believed to be a portmanteau of "provolone" and "mozzarella," two of the cheeses it is often substituted for. It is rarely used or sold outside of St. Louis, contributing to its elusive nature and the difficulty of sourcing it in other parts of the United States.

It is a polarizing food item

Provel cheese is a polarizing food item. It is a blend of three well-known and commonly enjoyed cheeses: cheddar, Swiss, and provolone. However, the combination of these cheeses creates a unique flavour and texture that has led to Provel becoming a divisive food item, especially when used as a topping on the iconic St. Louis-style pizza.

Provel cheese was purportedly invented in St. Louis in the 1940s specifically for use on pizzas. Its low melting point and gooey texture make it an ideal cheese for pizza, as it melts without becoming stringy and forms a luscious coating across the pie. However, it is this same texture that has led some people to compare it to melted plastic or gooey American cheese, with some describing it as having an acrid taste and a bitter flavour.

The soft, gooey texture and tangy, smoky flavour of Provel are often cited as the reasons why it is so divisive. Some people enjoy the creamy, buttery taste, while others find it unpleasant and difficult to describe why they dislike it. It is a cheese that people tend to love or hate, and it has become a cultural phenomenon in St. Louis, with strong opinions on both sides.

Provel cheese is also used in other dishes in St. Louis, such as pasta sauces, cheese soup, salads, sandwiches, and chicken sandwiches. Its versatility and distinct flavour profile make it a popular ingredient for those who enjoy it. However, its reputation as a "love-it-or-hate-it" food item remains, and it continues to be a source of debate among food enthusiasts.

While Provel may not be for everyone, it has undoubtedly left an impact on the culinary scene in St. Louis and beyond, with some people even ordering it specially from out of state due to its limited availability outside of the region.

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