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Provel (/ p r oʊ ˈ v ɛ l / proh-VEL) is a white processed cheese prominent in St. Louis cuisine. [1] A combination of cheddar, Swiss, provolone, [2] [3] [4] and liquid smoke, [5] Provel has a low melting point and a gooey texture and buttery flavor.
Schreiber Foods was founded in 1945 when L.D. Schreiber, in partnership with Merlin G. Bush and Daniel D. Nusbaum, started the L.D. Schreiber Cheese Company with its original plant in Green Bay, Wisconsin. In 1950, Schreiber Foods opened a second cheese plant in Carthage, Missouri.
Kemps was founded in 1914 by William Henry Kemps (October 29, 1878 – October 2, 1964), formerly of St. Louis, Missouri, who partnered with W.S. Lathrop after his Minneapolis candy company was near bankruptcy. The business was first known as Lathrop-Kemps Ice Cream Company, producing "special quality" Kemps Ice Cream.
LOUIS – A Food & Wine Magazine writer explained in a recent post regarding their “intense” love for Provel, a controversial St. Louis cheese made up of cheddar, Swiss, and provolone.
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While the original recipe is lost, several versions are still served in St. Louis. [7] Provel cheese: A white processed cheese, made from cheddar, Swiss, and provolone. [8] One claim to its origin is that it was invented on the Hill, specifically for pizza, from Wisconsin’s Hoffman Dairy and Tony Costa, a local St. Louis restaurateur.
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.
By 2018, Wisconsin cheese factories produced more than 600 varieties of specialty cheese, approximately 50% of all specialty cheeses made in the United States. [2]: 147 Wisconsin manufactured 3.36 billion pounds of cheese in 2019, accounting for 26% of all cheese produced in the United States and more than any other state. [1]: 32
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