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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.
Created by chef Fred Bangerter and head waiter Harry Amos at The Mayfair Room, Missouri's first five-star restaurant in the Mayfair Hotel in downtown St. Louis. 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]
It closed that plant employing 170 in 2002. Schreiber purchased Pinnacle Cheese in Pittsburgh, Pennsylvania, in 2000. It closed the plant employing 100 in 2003. Schreiber purchased Raskas Foods in St. Louis, Missouri, in 2002. It closed the St Louis plant employing 220 in 2005, while maintaining plants in Texas and Pennsylvania. [citation needed]
ST. 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.
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
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Sargento Foods Inc. is an American food producer best known for its cheese.It was founded in 1953 in Plymouth, Wisconsin by Leonard Gentine and Joseph Sartori. [1] [2] The company name is a combination of Sartori and Gentine, with an "o" added to make the name sound Italian, as the company specialized in Italian-style cheeses.
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