Provel cheese

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, 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

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