Provel cheese is most likely not one of the samples a cheesemonger would hand you from behind the glass situation in the supermarket. Unless, of course, you live in St. Louis.

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But even in the Gateway to the West, couple of people really understand what Provel is – besides that the smothered on Imo’s Pizza. Similar to the gooey butter bar, this St. Louis classic is all over in the city, and often leaves civilization wondering, wtf is Provel?

For starters, stop clarify one thing: according to the FDA, Provel can’t also be classified together cheese since it doesn’t fulfill the need for minimum moisture content. So once I to speak “cheese,” I’m yes, really talking around Provel’s main categorization as “pasteurized processed cheese.”

Provel is one of the most famous regional foods in St. Luigi (how sad), and it’s virtually impossible to find it everywhere else in the country. In fact, if the cheese is manufactured anywhere outside that St. Louis, the isn’t considered Provel, and has to be labeled together “St. Louis-Style Cheese.”

The recipe to be concocted in 1947, once the owner of St. Louis’s Costa grocery store (now Roma Grocery, situated on the Hill) decided they no like exactly how stringy mozzarella was after acquisition a bite the pizza. They want to produce a cheese the melted well and had the same gooeyness together mozz, however with no strings attached. Hence, Provel cheese was created, and also the St. Luigi cheese scene was never ever the same.


Photo courtesy the stl250.com


Despite the famous myth that Provel is a combination of provolone and also mozzarella, it’s in reality a mix the white cheddar, Swiss, and provolone cheese (but no taste like any type of of the three). It’s not as milky as mozzarella, and also has a hints of smoky flavor produced by including liquid smoke. Those who flourished up in St. Louis room accustomed to it, yet for others, the an got taste.

With a short melting suggest and gooey texture, Provel is used on lot of the pizza in St. Luigi (the factor it was created), and when it cools down, the becomes type of like a plastic-y buttery substance. It’s likewise found on sandwiches, in salads, and, if you that right into it, Imo’s sells and also ships that by the bag. St. Louis-style pizza is definitely hit or miss, particularly for those native the brand-new York area that are offered to tons of stringy mozzarella on large, foldable slices.

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Photo courtesy that Matthew Wenger


Though numerous outsiders may select Velveeta as their “cheese product” that choice, Provel is deeply rooted in the city, and the St. Luigi food scene wouldn’t have the very same quirks without it.