If you ask a St. Louisan about Provel cheese, you're bound to get a passionate response. Loved by locals and debated by outsiders, this gooey, creamy blend of cheeses is a staple in St. Louis-style pizza and a symbol of the city's unique food culture. But what exactly is Provel cheese, and why does it remain a strictly St. Louis phenomenon? Let’s dive into its history, characteristics, and why it continues to divide cheese lovers.
What Is Provel Cheese?
Provel is a processed cheese blend that combines cheddar, Swiss, and provolone. The result is a buttery, smooth texture with a mild, slightly smoky flavor. Unlike traditional mozzarella, which has a stretchy consistency, Provel is known for its low melting point, which allows it to turn into a creamy, almost sauce-like consistency when heated. This characteristic makes it a perfect topping for St. Louis-style pizza, where it spreads evenly over the cracker-thin crust.
The Origins of Provel
The story of Provel cheese begins in St. Louis in the 1950s, where it was created by Costa Grocery (now known as Roma Grocery) in collaboration with Imo’s Pizza, one of the most iconic pizzerias in the city. The goal was to produce a cheese that had the same rich flavor as traditional Italian cheeses but without the stringy texture of mozzarella, making it easier to bite through without pulling away from the slice.
Provel was trademarked in 1947, and while its exact recipe remains proprietary, the blend of cheddar, Swiss, and provolone has remained largely unchanged. Unlike other regional cheeses that have expanded beyond their birthplace, Provel remains largely confined to St. Louis and a few surrounding areas, adding to its exclusivity and local pride.
Why Is Provel So Uniquely St. Louis?
Despite being relatively unknown outside the city, Provel cheese has become deeply embedded in St. Louis’s food culture. Here’s why:
1. St. Louis-Style Pizza
Provel is the defining ingredient in St. Louis-style pizza, a local favorite characterized by its ultra-thin, crispy crust, sweet tomato sauce, and square-cut slices. The cheese’s gooey consistency makes it distinct from the traditional stretchy mozzarella found on most pizzas across the country.
2. Used in More Than Just Pizza
While St. Louis-style pizza made Provel famous, the cheese is also widely used in salads, pasta dishes, and sandwiches. Many St. Louis restaurants serve Provel-topped garlic bread, toasted ravioli, and even burgers.
3. A Regional Secret
Unlike mozzarella, cheddar, or provolone, Provel is almost impossible to find outside of St. Louis. Most grocery stores across the country don’t carry it, and its limited distribution has made it a point of pride for locals. If you want to try it, you either need to visit St. Louis or order it online.
Why Some People Hate Provel
For every St. Louisan who swears by Provel, there’s an out-of-towner who can’t stand it. Critics argue that Provel’s texture is too processed and liken it to Velveeta or American cheese. Others find its non-stretchy, almost artificial melt unappealing compared to traditional pizza cheese.
Celebrity chef Anthony Bourdain famously disliked Provel, calling St. Louis-style pizza an “insult to pizza” on an episode of his show Parts Unknown. But locals are quick to defend their beloved cheese, emphasizing that it’s not meant to be like mozzarella—it’s its own thing.
Where to Try Provel in St. Louis
If you’re visiting St. Louis and want to experience Provel cheese for yourself, here are some of the best places to try it:
- Imo’s Pizza – The birthplace of St. Louis-style pizza and the most famous Provel purveyor.
- Cunetto House of Pasta – A classic Italian restaurant that serves Provel on various pasta dishes.
- The Hill Neighborhood – Many restaurants in this historically Italian area serve Provel-topped dishes.
- Lombardo’s Trattoria – Known for its Provel-covered toasted ravioli, another St. Louis specialty.
Conclusion: A Love Letter to Provel
Whether you love it or hate it, Provel cheese is undeniably a part of St. Louis’s culinary identity. It’s one of those local foods that sparks nostalgia, pride, and a touch of controversy—but that’s what makes it special. If you ever find yourself in St. Louis, it’s worth trying at least once. Who knows? You might just become a Provel convert.
