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	~~'''~~Provel Cheese''' is a white, processed cheese product that is particularly popular in the [[St. Louis, Missouri]] area of the [[United States]]. It is a combination of [[cheddar]], [[Swiss cheese\|Swiss]], and [[provolone]] cheeses, and it is known for its low melting point and gooey texture when heated.		== Provel Cheese ==

	~~== History ==~~		[[File:Provel.jpg\|thumb\|right\|Provel cheese]]
	~~Provel cheese was developed by the St. Louis-based firm,~~ [[~~Hoffman Dairy]] in the late 1940s~~. ~~The goal was to create a~~ cheese ~~that melts easily and maintains a gooey texture, unlike traditional mozzarella that can become stringy when melted. The cheese quickly became a staple in St. Louis-style [[pizza~~]] ~~and continues to be a defining ingredient in the region's cuisine.~~

	~~== Production ==~~		'''Provel cheese''' is a white processed cheese particularly popular in the [[St. Louis, Missouri\|St. Louis]] area. It is known for its unique flavor and texture, which is a blend of several different cheeses. Provel is commonly used in the preparation of [[St. Louis-style pizza]], a regional specialty.
	Provel cheese is ~~made by combining cheddar, Swiss, and provolone cheeses~~ in ~~a process known as~~ [[~~pasteurization~~]]. ~~The cheeses are blended~~ and ~~heated until they melt together~~, ~~then cooled and formed into blocks or ropes for distribution~~. ~~The result~~ is ~~a cheese that has a smooth~~, ~~creamy texture and~~ a ~~mild flavor~~.

	== ~~Uses~~ ==		=== Composition ===
	Provel cheese is ~~most commonly used on St. Louis-style pizza, but it can also be found in~~ a ~~variety~~ of ~~other dishes. It is often used in~~ [[~~pasta~~]] ~~dishes~~, ~~melted on sandwiches~~, ~~or served on salads~~. ~~Its~~ low melting point ~~and creamy texture make~~ it a ~~versatile~~ cheese ~~for cooking~~.		Provel cheese is a combination of [[cheddar cheese\|cheddar]], [[swiss cheese\|Swiss]], and [[provolone cheese\|provolone]] cheeses. This blend gives Provel its distinctive taste and texture, which is both creamy and slightly tangy. The cheese is processed to have a low melting point, making it ideal for use in dishes where a smooth, melted cheese is desired.

	== ~~Reception~~ ==		=== Characteristics ===
	~~While~~ Provel ~~cheese~~ is ~~beloved in the St~~. ~~Louis area~~, it has ~~been met with mixed reviews elsewhere~~. ~~Some critics argue that it lacks the~~ flavor ~~and quality~~ of ~~traditional cheeses~~, ~~while others appreciate its~~ unique ~~texture~~ and ~~versatility~~.		Provel is known for its:
			* '''Low melting point''': This characteristic makes it perfect for [[pizza]] and other baked dishes.
			* '''Creamy texture''': Unlike traditional mozzarella used on pizzas, Provel has a creamier consistency.
			* '''Distinctive flavor''': The combination of cheddar, Swiss, and provolone gives it a unique taste that is both sharp and buttery.

	== ~~See Also~~ ==		=== Uses ===
	* [[~~List of American cheeses~~]]		Provel cheese is most famously used on [[St. Louis-style pizza]], which features a thin, cracker-like crust and is cut into squares rather than wedges. It is also used in other local dishes such as:
	* [[~~List of cheeses~~]]		* [[Toasted ravioli]]
			* [[Cheese garlic bread]]
			* [[Salads]]

	[[Category:~~Cheeses~~]]		=== History ===
	[[Category:~~American~~ cuisine]]		Provel cheese was developed in the mid-20th century, specifically for the St. Louis market. Its creation is attributed to the need for a cheese that would melt well on the thin crust of St. Louis-style pizza without becoming stringy like mozzarella.
	[[Category:~~Food and drink in Missouri~~]]
	~~{{cheese-stub}}~~		== Related Pages ==
			* [[St. Louis-style pizza]]
			* [[Processed cheese]]
			* [[Cheddar cheese]]
			* [[Swiss cheese]]
			* [[Provolone cheese]]

			[[Category:Cheese]]
			[[Category:St. Louis cuisine]]
			[[Category:Processed cheese]]

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2024-03-04T16:52:46Z

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'''Provel Cheese''' is a white, processed cheese product that is particularly popular in the [[St. Louis, Missouri]] area of the [[United States]]. It is a combination of [[cheddar]], [[Swiss cheese|Swiss]], and [[provolone]] cheeses, and it is known for its low melting point and gooey texture when heated.

== History ==
Provel cheese was developed by the St. Louis-based firm, [[Hoffman Dairy]] in the late 1940s. The goal was to create a cheese that melts easily and maintains a gooey texture, unlike traditional mozzarella that can become stringy when melted. The cheese quickly became a staple in St. Louis-style [[pizza]] and continues to be a defining ingredient in the region's cuisine.

== Production ==
Provel cheese is made by combining cheddar, Swiss, and provolone cheeses in a process known as [[pasteurization]]. The cheeses are blended and heated until they melt together, then cooled and formed into blocks or ropes for distribution. The result is a cheese that has a smooth, creamy texture and a mild flavor.

== Uses ==
Provel cheese is most commonly used on St. Louis-style pizza, but it can also be found in a variety of other dishes. It is often used in [[pasta]] dishes, melted on sandwiches, or served on salads. Its low melting point and creamy texture make it a versatile cheese for cooking.

== Reception ==
While Provel cheese is beloved in the St. Louis area, it has been met with mixed reviews elsewhere. Some critics argue that it lacks the flavor and quality of traditional cheeses, while others appreciate its unique texture and versatility.

== See Also ==
* [[List of American cheeses]]
* [[List of cheeses]]

[[Category:Cheeses]]
[[Category:American cuisine]]
[[Category:Food and drink in Missouri]]
{{cheese-stub}}

Provel cheese - Revision history

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