Provel cheese

What is Provel cheese?

Provel is a white processed cheese block used primarily in St. Louis. It combines cheddar, Swiss, and provolone cheeses with liquid smoke. The mixture creates a smooth paste that melts at a low temperature. When heated, it becomes very gooey and stretches easily. The flavor is distinctly buttery. It has a clean bite that breaks apart neatly when cut or bitten. This texture makes it ideal for covering hot dishes without becoming oily or dry.

Where does Provel cheese come from?

The cheese was developed in the 1940s for St. Louis-style pizza. Costa Grocery collaborated with Hoffman Dairy of Wisconsin to create it. They wanted a cheese that melted well but held its shape. Ed Imo later popularized it through his pizza chain. The name might come from provolone and mozzarella, though this is unconfirmed. Kraft Foods eventually acquired the trademark rights.

What does Provel cheese taste like?

The taste is dominated by a smooth buttery note. Liquid smoke adds a subtle depth to the blend. The texture is soft and highly elastic when warm. It lacks the sharpness of aged cheddar or the tang of Swiss. Instead, it offers a mild, creamy profile that complements tomato sauce and meat toppings without overpowering them.

How Provel cheese is made

Manufacturers blend cheddar, Swiss, and provolone curds. Liquid smoke is added during processing to impart flavor. The mix is pasteurized and emulsified into a uniform paste. It is then formed into blocks or sold shredded. The process ensures a consistent melt point and gooey consistency suitable for high-heat baking.

How Provel cheese is eaten and cooked

It is the traditional topping for St. Louis-style pizza. The cheese spreads thinly and melts quickly under broilers. It is also used in pasta sauces and cheese soups. Local diners serve it on sandwiches like the Gerber sandwich. Its melting properties make it useful for any dish requiring a stretchy cheese layer.

Provel cheese through the day

It serves as a main component for lunch and dinner pizzas. It appears in casual snacks like sandwiches and salads. The cheese is rarely eaten alone on a board. It functions best as an ingredient that binds other foods together through heat.

Provel cheese in the world's kitchens

St. Louis cuisine relies heavily on Provel for its signature pizza style. The cheese defines the local culinary identity. Outside the region, it is rarely found or used. Other American cuisines typically prefer mozzarella or cheddar blends for similar applications.

Custom and folk tradition

Local food writers credit the cheese with shaping St. Louis dining habits. Imo's Pizza played a key role in making it a household staple. The cheese represents a specific mid-century innovation in American dairy processing tailored to regional tastes.

Protection and trade

Lactalis currently holds the trademark through its ownership of Hoffman Dairy. The product is sold under different names in commercial catalogs. It remains available at Midwest grocery stores like Schnucks and Hy-Vee. Production is concentrated in the St. Louis area.

Questions people ask about Provel cheese

Good reading and sources

• How Salty-Velvety Provel Cheese Became a St. Louis IconBon Appetit, Article

• Provel cheese on WikipediaEncyclopedia
• Wikidata recordOpen data