Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Provel_cheese> ?p ?o. }
Showing items 1 to 19 of
19
with 100 items per page.
- Provel_cheese abstract "Provel /prɵˈvɛl/ is a white processed cheese particularly popular in Saint Louis "cuisine", that is created through a combination of cheddar, Swiss, and provolone cheeses. Provel has a low melting point and, thus, has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza. It is also often used in the preparation of cheese soup and served on salads, chicken and the Gerber sandwich. Some restaurants 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 the diner bites down. 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 is a portmanteau of the words provolone and mozzarella, two of the cheeses for which it is substituted.As a processed cheese, Provel is subject to FDA guidelines on labeling cheese.The trademark on the Provel name, first used in 1947, is currently held by the Churny Company, Inc. of Glenview, Illinois. Churny is now a wholly owned subsidiary of Kraft Foods.".
- Provel_cheese thumbnail Provel.jpg?width=300.
- Provel_cheese wikiPageExternalLink gerbergate.
- Provel_cheese wikiPageExternalLink best-use-of-the-worst-cheese.
- Provel_cheese wikiPageID "855047".
- Provel_cheese wikiPageRevisionID "605263409".
- Provel_cheese hasPhotoCollection Provel_cheese.
- Provel_cheese subject Category:American_cheeses.
- Provel_cheese subject Category:Cuisine_of_St._Louis,_Missouri.
- Provel_cheese subject Category:Cuisine_of_the_Midwestern_United_States.
- Provel_cheese subject Category:Processed_cheese.
- Provel_cheese comment "Provel /prɵˈvɛl/ is a white processed cheese particularly popular in Saint Louis "cuisine", that is created through a combination of cheddar, Swiss, and provolone cheeses. Provel has a low melting point and, thus, has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza. It is also often used in the preparation of cheese soup and served on salads, chicken and the Gerber sandwich.".
- Provel_cheese label "Provel cheese".
- Provel_cheese sameAs m.03hkj8.
- Provel_cheese sameAs Q7252323.
- Provel_cheese sameAs Q7252323.
- Provel_cheese wasDerivedFrom Provel_cheese?oldid=605263409.
- Provel_cheese depiction Provel.jpg.
- Provel_cheese isPrimaryTopicOf Provel_cheese.