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In Reply to: Re: Provel cheese from St. Louis posted by Ray Basso on May 10, 2013 at 00:58:11:
I grew up in Chicago and now live in the great cheese state of Wisconsin. I was in St Louis last year and had pizza with Provel on it. I really did not care for it. It was too creamy and processed for good pizza (at least in my opinion). I think it might be good in other situations, like where melted cheese was called for. Then again, I would add other cheeses to it for more flavor.
I agree with Mario Batali as he said often on one of his shows, "Parmigiano Reggiano, the undisputed King of cheeses".
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