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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. Provel cheese is the traditional topping for St. Louis–style pizza.
The chain is known for its version of St. Louis-style pizza, which is common in the area and features provel cheese—a combination of cheddar, Swiss, and provolone with a low melting point and gooey texture. The restaurants also sell salads, submarine sandwiches, and desserts, the last including ones that can be made in a pizza oven.
Ed Imo bought Costa’s Grocery, which gave Imo’s Pizza the exclusive rights to sell Provel cheese in the area. Provel is manufactured by a Kraft Heinz subsidiary. [9] St. Louis-style barbecue: grilled spare ribs, which is notably faster than cooking over indirect heat. The ribs are heavily sauced with a tomato-based sweet and vinegary ...
A Food & Wine Magazine writer explained in a recent post of their "intense" love for Provel, a controversial St. Louis cheese made up of cheddar, Swiss, and provolone. The writer explains that ...
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It’s not provolone, and it’s not really cheese — and the St. Louis specialty is divisive for many Kansas Citians. But Toriano Porter loves it.
Melted cheese on a slice of pizza Provel pizza cheese in a five-pound block. This product is commonly used in the preparation of St. Louis-style pizza.. Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza.
Old English, a processed cheese from Kraft, often used in cheese balls, sold in a small glass jar; Pimento cheese; Pizza cheese, some varieties are not cheese but processed cheese; Provel cheese; Roka Blue, a processed blue cheese often used in cheese balls; Velveeta, brand name for a softer style of processed cheese than American cheese