Text 20834, 71 rader
Skriven 2007-09-30 17:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: synthetic cheese 1
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> In St. Louis, the so-called pizza is usually topped with a soft
 ML> melty nasty substance called Provel, which is something like what
 ML> you describe. I am not sure whether disclosure of this practice
 ML> is mandated by law, but I am told that the pizzerias are perfectly
 ML> happy to admit they use the stuff.

I looked it up; it sounds quite good to me! (Check with Carol; she's
a cheese expert.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Provel Cheese
Categories: American, Cheese, Info
  Servings: 1 text file

           Provel cheese

Provel Pasteurized process cheese: Provel is a white processed
cheese that is popular in St. Louis, Missouri. Provel is produced
with cheddar, Swiss, and provolone. It is soft at room temperature,
with a gooey and almost buttery texture. The low melting point makes
it the traditional topping for St. Louis-style pizza, for example
Imo's Pizza. It is also often served on salads, chicken and the
Gerber sandwich. Some restaurants go a step further and use Provel
for their pasta dishes with white sauce instead of the customary
fresh Italian cheese and cream. Although popular in the St. Louis
area, Provel is rarely used elsewhere.

According to St. Louis Post-Dispatch food critic Joe Bonwich,
Provel was invented specifically for St. Louis-style pizza more than
a half-century ago by the downtown firm Costa Grocery (now Roma
Grocery on the Hill, a primarily Italian St. Louis neighborhood), in
collaboration with the Hoffman dairy company of Wisconsin (now part
of Kraft Foods). Bonwich states that Provel was developed to meet
perceived demand for a pizza cheese with a "clean bite": one that
melts well but breaks off nicely when bitten.

Neither of Bonwich's sources at Kraft and Roma had a definitive
answer for the origin of the name, although one popular theory is
that it's a combination of the words provolone and mozzarella, two
of the cheeses for which it is substituted.

Provel, like American cheese, is not legally labeled as simply
cheese because it does not meet the moisture content requirements
that the FDA holds for a food to be considered cheese. Provel is
instead a Pasteurized process cheese.

Fans consider Provel a delicious mildly smoked flavor that is softer
than mozzarella, but that still maintains a cohesive consistency
that doesn't form messy strings when it is cut.

The trademark on the Provel name is currently held by the Churny
Company, Inc., 114 Waukegan Rd, Glenview, IL. Churny is a
wholly-owned subsidiary of Kraft Foods.

http://en.wikipedia.org/wiki/Provel_cheese
                       
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Cheers

YK Jim


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