Quote:
Originally Posted by DaneMcCloud
I was at a party this past Sunday and a well known comedian was there. We started talking about me being from KC and he, of course, raved about the BBQ.
He mentioned that St. Louis has some really good local restaurants as well but can't stand the provel cheese that's so prevalent in the food there. He said it's awful.
I've never had it, so I can't comment, but is it that bad?
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It's an acquired taste. Closest I can describe, imagine if Velveeta was mozzarella. Or maybe a mozzarella brie.
It's interesting, as it will brown on top, but is very creamy right underneath.
Those less enamored of it compare it to snot.
I would take issue with it being prevalent everywhere, mostly Imos, and a few other 'St. Louis style' pizza places. Some [notably The Pasta HOuse] grate it over salads, but then, in chilled form, it's nearly indistinguishable from mozzarella
On Imos, the sauce and provel meld into a tomato cheese ooze.
