Gravy
Bronze Squire
- 4,918
- 454
St. Louis-style pizza is absolute shit. That's why you never hear about it. But it really is a thing here, and it's baffling as hell.
They don't even use mozzarella for fuck's sake, they use a 'cheese product' called Provel. Never heard of Provel? They sell it everywhere here. Nearly 80% of restaurants (bar and grill types) serve provel. And to be honest, I kinda like provel on sandwiches.
So what is Provel?
They don't even use mozzarella for fuck's sake, they use a 'cheese product' called Provel. Never heard of Provel? They sell it everywhere here. Nearly 80% of restaurants (bar and grill types) serve provel. And to be honest, I kinda like provel on sandwiches.
So what is Provel?
Basically, and I can hear McCheese masturbating already, it's provolone Velveeta. Melts the same as Velveeta.Provel /pr?'v?l/ is a white processed cheese particularly popular in Saint Louis cuisine,[1] that is created through a combination of cheddar, Swiss, and provolone cheeses.[2][3][4] Provel has a low melting point and, thus, has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza. It is also often used in the preparation of cheese soup and served on salads, chicken and the Gerber sandwich. Some restaurants use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and cream.