Thursday, September 20, 2007
A culinary 'speciality' around this area is Provel cheese. If you have a sensitivity to certain kinds of processed cheeses, like Provel, be sure to ask if the plate of lasagna you are eating at a church supper is made with such a cheese. Or you will be sorry.
Why? First of all, it is not really cheese...
"Critics argue its processed method of production and flavor make its relation to other cheeses analogous to Chipped beef's relation to steak. Provel, like American cheese, is not legally labeled as simply cheese because it does not meet the moisture content requirements that the FDA holds for a food to be considered cheese. Provel is instead a Pasteurized process cheese. Fans consider Provel a delicious mildly smoked flavor that is softer than mozzarella, but that still maintains a cohesive consistency that doesn't form messy strings when it is cut."
See this blog post from a couple of years ago for another good argument against Provel.
Also, it just tastes funny.