Provel cheese: Difference between revisions

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'''Provel''' ({{IPAc-en|p|r|oʊ-|ˈ|v|ɛ|l|audio=en-us-Provel.ogg}} {{respell|proh|VEL}}) is a white [[processed cheese]] prominent in [[Cuisine of St. Louis|St. Louis cuisine]].<ref>{{Cite book |url=https://books.google.com/books?id=mHBVnMl3nMkC&dq=provel+cheese&pg=PT224 |title=The Lexicon of Real American Food - Jane Stern, Michael Stern - Google Books<!-- Bot generated title --> |isbn=9780762760947 |access-date=2016-11-03 |archive-date=2013-10-31 |archive-url=https://web.archive.org/web/20131031191813/http://books.google.com/books?id=mHBVnMl3nMkC&pg=PT224&lpg=PT224&dq=provel+cheese&source=bl&ots=-K6Vddd2FQ&sig=9-5z6eICzCFo7pFi0_bgsOugDt8&hl=en&sa=X&ei=pGplUMvKA6WViQL9soDwCQ&ved=0CD0Q6AEwAg#v=onepage&q=provel%20cheese&f=false |url-status=live |last1=Stern |first1=Jane |last2=Stern |first2=Michael |year=2011 |publisher=Lyons Press }}</ref> A combination of [[Cheddar cheese|cheddar]], [[Swiss cheese (North America)|Swiss]], [[provolone]],<ref>{{cite book |title=The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven |last=Hulin |first=Belinda |year=2007 |publisher=F+W Publications, Inc. |isbn=978-1598692594 |page=7 |url=https://books.google.com/books?id=pZAv_kYu-9UC&q=provel |access-date=September 30, 2012 |archive-date=May 21, 2022 |archive-url=https://web.archive.org/web/20220521211938/https://books.google.com/books?id=pZAv_kYu-9UC&q=provel |url-status=live }}</ref><ref>{{cite web |title=Provelology: The study of a made-up cheese with a made-up name |last=Bonwich |first=Joe |year=2012 |access-date=2013-06-21 |url=http://www.stltoday.com/lifestyles/food-and-cooking/provelology-the-study-of-a-made-up-cheese-with-a/article_d033b816-b856-5d5c-a8ca-a3c6592db4f0.html |archive-date=2018-05-23 |archive-url=https://web.archive.org/web/20180523145930/http://www.stltoday.com/lifestyles/food-and-cooking/provelology-the-study-of-a-made-up-cheese-with-a/article_d033b816-b856-5d5c-a8ca-a3c6592db4f0.html |url-status=live }}</ref><ref>{{cite web |title=A Brief History Of Provel |url=http://www.andrewmarkveety.com/2010/08/a-brief-history-of-provel.html |last=Veety |first=Andrew |access-date=2013-06-21 |year=2010 |archive-url=https://web.archive.org/web/20160925171131/http://www.andrewmarkveety.com/2010/08/a-brief-history-of-provel.html |archive-date=2016-09-25 |url-status=dead }}</ref> and [[liquid smoke]],<ref name="bonappetit"/> Provel has a low melting point, a gooey texture, and a [[butter]]y flavor.  
'''Provel''' ({{IPAc-en|p|r|oʊ-|ˈ|v|ɛ|l|audio=en-us-Provel.ogg}} {{respell|proh|VEL}}) is a white [[processed cheese]] prominent in [[Cuisine of St. Louis|St. Louis cuisine]].<ref>{{Cite book |url=https://books.google.com/books?id=mHBVnMl3nMkC&dq=provel+cheese&pg=PT224 |title=The Lexicon of Real American Food - Jane Stern, Michael Stern - Google Books<!-- Bot generated title --> |isbn=9780762760947 |access-date=2016-11-03 |archive-date=2013-10-31 |archive-url=https://web.archive.org/web/20131031191813/http://books.google.com/books?id=mHBVnMl3nMkC&pg=PT224&lpg=PT224&dq=provel+cheese&source=bl&ots=-K6Vddd2FQ&sig=9-5z6eICzCFo7pFi0_bgsOugDt8&hl=en&sa=X&ei=pGplUMvKA6WViQL9soDwCQ&ved=0CD0Q6AEwAg#v=onepage&q=provel%20cheese&f=false |url-status=live |last1=Stern |first1=Jane |last2=Stern |first2=Michael |year=2011 |publisher=Lyons Press }}</ref> A combination of [[Cheddar cheese|cheddar]], [[Swiss cheese (North America)|Swiss]], [[provolone]],<ref>{{cite book |title=The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven |last=Hulin |first=Belinda |year=2007 |publisher=F+W Publications, Inc. |isbn=978-1598692594 |page=7 |url=https://books.google.com/books?id=pZAv_kYu-9UC&q=provel |access-date=September 30, 2012 |archive-date=May 21, 2022 |archive-url=https://web.archive.org/web/20220521211938/https://books.google.com/books?id=pZAv_kYu-9UC&q=provel |url-status=live }}</ref><ref>{{cite web |title=Provelology: The study of a made-up cheese with a made-up name |last=Bonwich |first=Joe |year=2012 |access-date=2013-06-21 |url=http://www.stltoday.com/lifestyles/food-and-cooking/provelology-the-study-of-a-made-up-cheese-with-a/article_d033b816-b856-5d5c-a8ca-a3c6592db4f0.html |archive-date=2018-05-23 |archive-url=https://web.archive.org/web/20180523145930/http://www.stltoday.com/lifestyles/food-and-cooking/provelology-the-study-of-a-made-up-cheese-with-a/article_d033b816-b856-5d5c-a8ca-a3c6592db4f0.html |url-status=live }}</ref><ref>{{cite web |title=A Brief History Of Provel |url=http://www.andrewmarkveety.com/2010/08/a-brief-history-of-provel.html |last=Veety |first=Andrew |access-date=2013-06-21 |year=2010 |archive-url=https://web.archive.org/web/20160925171131/http://www.andrewmarkveety.com/2010/08/a-brief-history-of-provel.html |archive-date=2016-09-25 |url-status=dead }}</ref> and [[liquid smoke]],<ref name="bonappetit"/> Provel has a low melting point, a gooey texture, and a [[butter]]y flavor.  


Provel cheese is the traditional topping for [[St. Louis–style pizza]]. It is also used in pasta sauces, [[cheese soup]], [[salad]]s, and sandwiches such as the [[Gerber sandwich]].
Provel cheese is the traditional cheese used for [[St. Louis–style pizza]]. It is also used in pasta sauces, [[cheese soup]], [[salad]]s, and sandwiches such as the [[Gerber sandwich]].


Provel is rarely used or sold outside of St. Louis.<ref>{{Cite web|url=https://www.npr.org/sections/thesalt/2013/02/13/171942864/one-city-s-love-affair-with-processed-cheese|title=One City's Love Affair With Processed Cheese|website=[[NPR]]|date=15 February 2013 |access-date=2016-07-21|archive-date=2019-08-16|archive-url=https://web.archive.org/web/20190816163418/https://www.npr.org/sections/thesalt/2013/02/13/171942864/one-city-s-love-affair-with-processed-cheese|url-status=live|last1=Greenblatt |first1=Alan }}</ref> Provel can be purchased at St. Louis-area grocery stores such as [[Schnucks]] or [[Dierbergs Markets]], and [[Hy-Vee]] grocery stores across the Midwest.
Provel is rarely used or sold outside of St. Louis.<ref>{{Cite web|url=https://www.npr.org/sections/thesalt/2013/02/13/171942864/one-city-s-love-affair-with-processed-cheese|title=One City's Love Affair With Processed Cheese|website=[[NPR]]|date=15 February 2013 |access-date=2016-07-21|archive-date=2019-08-16|archive-url=https://web.archive.org/web/20190816163418/https://www.npr.org/sections/thesalt/2013/02/13/171942864/one-city-s-love-affair-with-processed-cheese|url-status=live|last1=Greenblatt |first1=Alan }}</ref> Provel can be purchased at St. Louis-area grocery stores such as [[Schnucks]] or [[Dierbergs Markets]], and [[Hy-Vee]] grocery stores across the Midwest.

Latest revision as of 02:43, 5 June 2025

Template:Short description Template:Infobox cheese

Provel (Template:IPAc-en Template:Respell) 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, a gooey texture, and a buttery flavor.

Provel cheese is the traditional cheese used for St. Louis–style pizza. It is also used in pasta sauces, cheese soup, salads, and sandwiches such as the Gerber sandwich.

Provel is rarely used or sold outside of St. Louis.[6] Provel can be purchased at St. Louis-area grocery stores such as Schnucks or Dierbergs Markets, and Hy-Vee grocery stores across the Midwest.

History

Provel was purportedly invented for St. Louis–style pizza in the 1940s by Costa Grocery (now Roma Grocery on the Hill), in collaboration with Hoffman Dairy of Wisconsin (now part of Kraft Foods), according to St. Louis Post-Dispatch food writer Joe Bonwich. Provel was developed to meet demand for a pizza cheese with a clean bite, melting well while breaking off nicely when cut or bitten.[7] Imo's Pizza founder Ed Imo claims credit for popularizing Provel through his chain.[5]

Neither Kraft Foods nor Roma Grocery has a definitive answer for the origin of the name, although one popular theory is that it is a portmanteau of the words provolone and mozzarella, two of the cheeses for which it is substituted.[7]

Trademark

The Provel name trademark was first used in 1947 and held by the Churny Company, Inc. of Glenview, Illinois. Churny later became a wholly-owned subsidiary of Kraft Foods[8] after it was closed in 2012.[9]

In 2021, Lactalis acquired Hoffman Dairy from Kraft.[10] As of 2024, Lactalis holds the Provel name trademark,[11] but does not appear to be using this name: Hoffman's Pizza Cheese is simply known as "2/5 LB St. Louis Style Pizza Cheese" in the Lactalis Culinary catalogue.[12]

Distribution

Imo's Pizza acquired Costa's Grocery, which had the sole rights to sell Provel in St. Louis,[5] some time between 1964 and 1985.[13] Imo's continues to package and sell shredded Provel cheese to end customers, as of 2024.[14]

See also

References

Template:Reflist

External links

Template:Processed cheese

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  8. ↑ LIST OF SUBSIDIARIES OF KRAFT FOODS GROUP, INC. Template:Webarchive on U.S. Securities (retrieved 1 Aug 2021)
  9. ↑ Kraft Foods to close Churny Template:Webarchive on Waupaca County News, 13 Jun 2012
  10. ↑ Script error: No such module "citation/CS1".
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  14. ↑ Script error: No such module "citation/CS1".
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