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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.
A five-pound block of Provel cheese. Provel cheese is typically—though not always—used in place of mozzarella. [1] Provel is a white processed cheese made from cheddar, Swiss, and provolone, [4] [8] developed by Costa Grocery in St. Louis during the 1950s. It’s made in Wisconsin by a Kraft Heinz subsidiary, primarily for the St. Louis market.
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 ...
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.
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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.
It is typically made from a blend of cheeses, most often Colby and cheddar. Another type of processed cheese created in the United States is Provel pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavorants. [16] Provel cheese is commonly used in St. Louis-style pizza. [17]
A Gerber sandwich is a toasted, open-faced sandwich made from halved Italian or French bread, spread with garlic butter, topped with ham and Provel cheese. [5] Gooey butter cake: A type of cake supposedly invented by a German-American baker in St. Louis. [6] It is buttery and sweet, and relatively short and dense compared to other cakes.