The "Not Cheese"

So, I promised you Provel.  This is a locally consumed and loved processed cheese product.  According to the FDA it is not cheese - its moisture point is all crazy.  

What is it? It is an amalgam of provolone, cheddar and swiss.  It stays 'softer' at room temp.  When melted and you bite into, there are no strings.  Critics claim a greasy/oily/chemical feel.

Why?  Apparently it was 'invented' to fill a gapping need for another St. Louis original - St. Louis style pizza.  They wanted a cheese that had a clean bite (no cheesy strings, well . . . its not really cheese).  This natural-unnatural hybrid was concocted in Costa Grocery on the 'Hill' sometime in the 50's.  

And now we come to the other great mystery - St. Louis Pizza, the unholy marriage of provel and . . . cracker crust. 

Yes, you heard right - here's a description.  The base of the pizza is an unleavened cracker, piled with your toppings of choice and then provel.  The round pie is then cut into squares.  Its a cracker with cheese, round-n-square.  Imo's Pizzeria is apparently king of the pie. 

I find descriptions of the taste (no, I haven't tried it yet) - equal parts intriguing and terrifying.  The sauce is sweet.  The unique flavor/texture of provel adds a 'sour' note.  Again, salt is a predominant note.  The crust is well . . . a cracker, 'saltine' is often used as a descriptive reference.  

I will try it.  Its just a matter of time and perhaps enough beer.  Next time, weird sandwiches and the city that loves them.