All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission., a Southwest-meets-barbecue joint in the heart of my hometown of Phoenix. His mouth twisted into a crooked smile and his eyes twinkled, an expression reserved only for moments of pure joy.
As we eyed another customer receiving a very thin, piping hot pie, I asked what the difference was. Having grown up in Quincy, Illinois and lived in St. Louis, he gave me his patented “I’m about to drop some Midwest insider knowledge” grin. “It’s made with Provel cheese,” he said, “and it’s totally unique.” Pronouncing it “pro-,” he went on to explain that it was a regional delicacy—and that its flavor was love-it-or-hate-it. I would simply have to taste it to find out.
According to the team at Imo’s, Provel cheese is made from a blend of cheddar, Swiss, and provolone—alongside some preservatives, flavorings, and liquid smoke. And, as the label on the packaging states, it’s actually a “pasteurized process cheese,” an
It’s garbage
Its little shit like this that used to be great about the US before the internet, little pockets of food that was unknown if you went 50 miles in any direction. Its like when i explain Cincinnati Chili to anyone, its a foreign concept but in Cincinnati its on every single corner
Once asked a Murray's Cheese sommelier if they carried Provel. They never heard of it, but were intrigued and went on the hunt for it. I didn't have the heart to tell them it might not fit their definition of fine cheese. 🤣🤣🤣 ImosPizza fan!
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