provel cheese: a review

No, not review as in "this cheese was suitably sharp with a nice melting quality" but rather "here are all the ways which Joe and I ate this cheese."

I have written about my love of cheese before and I think it may soon be time for a new list of cheeses in my refridgerator. However, first thing is first: let's talk about provel.

For those of you deprived souls who have never had provel cheese, here is a convenient link to its wiki article. And for those who don't click links here is a convenient summary of it: cheese from St. Louis. The article doesn't say, but my cheese package lists the following types of cheeses as ingredients: cheddar, swiss, provolone. I imagine the "smoke flavor" listed also adds quite a bit of flavor.

I was first introduced to provel when Joe brought it back from St. Louis after his first visit way back on '05 (?). I next had it when Joe and I drove out to STL on his move to CO. This most recent batch came from the cheese head on his trek out here in Jan.

In St. Louis we had it on pizza, but we have yet to do that here. Here's how we HAVE eaten it:

• melted on a Tom-burger -- how apropos!
  
• on a grilled turkey and ham sandwich-- a nice flavor
  
• on a regular roast beef sandwich with lettuce, pickles, mayo, etc
  
• in a chicken quesadillas -- was too heavy with the colby jack i put in them too.
  
• in grilled cheese -- a lovely smooth melt
  
• in queso (!!) -- this was probably my favorite, in fact I prefer it over the usual Velveeta.
  

We still have some left-- any suggestions?