Provel is a processed cheese unique to St. Louis, a blend of cheddar, Swiss and provolone with a low melting point that turns gooey and buttery rather than stringy. It defines local pizza.
Where to eat it: 1 restaurant across 1 city.
Developed in the mid-20th century for the St. Louis market, Provel was engineered to melt smoothly and not stretch into strings, which suited the city's cracker-crust, square-cut pizza. It is sold almost exclusively in the St. Louis area and is the ingredient that most divides locals and outsiders. Beyond pizza, it tops the Gerber sandwich and turns up wherever a melty, mild cheese is wanted in the regional kitchen.
Common allergens: Dairy
Tip from the editors. You cannot truly replicate Provel at home, but the three-cheese blend is what most copycat recipes use.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
The chain that made St. Louis-style pizza a city standard, Imo's tops cracker-thin crust with Provel, cut in squares, a cheap and essential local taste.
Try: St. Louis-style Provel pizza
Tip: Order it tavern-cut into squares to eat it the local way. A large feeds a group for not much money.
More cities are in research. Want provel covered somewhere specific? Tell us where you want to eat.