l not -l wrote:
> On 5-Jan-2016, el mismo de siempre > wrote:
>
>> l not -l wrote:
>>> On 5-Jan-2016, el mismo de siempre > wrote:
>>>
>>>> l not -l wrote:
>>>>> On 5-Jan-2016, el mismo de siempre > wrote:
>>>>>
>>>>>> wrote:
>>>>>>> I never see shred provolone, I do sometimes use colby jack or
>>>>>>> cheddar
>>>>>>> jack.
>>>>>>>
>>>>>>
>>>>>> I don't see it either, just a slice or three works great.
>>>>>>
>>>>>> Colby jack rocks.
>>>>> I'll have provel on mine, please.
>>>>>
>>>> Smoked?
>>>
>>> Never had or seen smoked provel; but, I'd be willing to give it a try.
>>>
>> Oooh, it's darned tasty stuff.
>>
>>
>> http://www.schurmanscheese.com/smoked-provolone.html
>>
>> http://www.landolakes.com/product/42...ovolone-cheese
> I referenced PROVEL, not provolone; I have had smoked provolone.
>


Oh dear oh dear, and here I thought you'd gone shorthand on us...

http://www.cheese.com/provel/

Provel is an American cheese, produced through a combination of many
different cheeses, mainly cheddar, swiss and provolone. This pasteurised
processed cheese has a low melting point and therefore appears gooey and
buttery at room temperature. It is a mainstay in many dishes such as St.
Louis-style pizza and cheese soup.


That corrected, it's not in my markets, ergo not a cheese I'm familiar with.

Tnx.