Bookcover of Provel Cheese
Booktitle:

Provel Cheese

Cuisine of the Midwestern United States, Cuisine of Omaha

Sess Press (2012-04-03 )

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ISBN-13:

978-613-8-61148-6

ISBN-10:
6138611489
EAN:
9786138611486
Book language:
English
Blurb/Shorttext:
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Provel is a white processed cheese that is popular in St. Louis, Missouri. Provel is produced with Cheddar, Swiss, and provolone. 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 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.
Publishing house:
Sess Press
Website:
http://www.betascript-publishing.com
Edited by:
Blossom Meghan Jessalyn
Number of pages:
68
Published at:
2012-04-03
Stock:
Available
Category:
General Social sciences
Price:
29.00 €
Keywords:
Kraft, Cheese, Pizza, Louis, Foods, Processed, Provel

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