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?

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  • At 6:38 AM, Anonymous cristina said…

    didn't we eat it straight out of the bag when I was there?

  • At 8:42 PM, Blogger erika said…

    indeed, but that is the classic way to eat cheese! as, you know, a snack.

  • At 10:46 AM, Anonymous Anonymous said…

    Click on the Gerber sandwich in your Wiki link for Provel. This is my favorite way to eat provel. You basically make garlic bread out of some good french bread and then cover it with ham, provel cheese, and some paprika. Bake until cheese is melted and turning a golden brown color. I sometimes even turn on the broiler to get the cheese a good color but be careful not to burn it. Thank you to Ruma's Deli for this delicious St. Louis favorite. Try it on Oven Baked Mostacholi too. You will never eat it with mozzarella again!

  • At 4:11 PM, Blogger RetsaM said…

    Imo's Seems to be selling Provel over the net! I think its a bit over priced but when ya cant get to St. Louis its better than going without!



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