re: LUNCH THREAD ••• The "what is your favorite number?" edition...

quote:

---

iwei

---

you might not.

SLouis–style pizza is a type of pizza in St. Louis, Missouri, and surrounding areas. The pizza has a thin cracker-like crust made without yeast, topped with sweet tomato sauce and Provel cheese, and is cut into squares or rectangles rather than wedges.

Provel is a white, processed cheese that's a St. Louis culinary staple:
Ingredients: A blend of cheddar, Swiss, and provolone cheeses, plus liquid smoke, preservatives, and flavorings
Texture: Gooey and creamy with a low melting point
Flavor: Buttery and smoky
Uses: Traditional topping for St. Louis-style pizza, but also used in pasta sauces, salads, sandwiches, and cheese soup
Provel Cheese: A Taste Of Missouri | The Kitchn
Provel is rarely sold or used outside of St. Louis, but you can buy it at some grocery stores in the area, or have it shipped from Imo's Pizza.
Here are some other facts about Provel:
The FDA categorizes Provel as a "pasteurized process cheese" because it's a blend of multiple cheeses with a low moisture content.
The J.S. Hoffman Co. trademarked Provel in 1950, but there's debate about its true origins.
One claim is that Hoffman Dairy in Wisconsin partnered with Tony Costa, a St. Louis restaurateur, to invent Provel in the 1940s.
Luigi's Restaurant is said to have been the first pizzeria to use Provel in 1953.
Ed Imo, founder of Imo's Pizza, made Provel the signature cheese for his restaurant after tasting it in the 1960s.