Best way to make provel/provel-like cheese

[Anonymous No.8800566]

Hey /ck/, so my dad is a St. Louis native and loves Imo's pizza, specifically the provel cheese that is used in it. We both live in Minnesota, and the nearest place I could find that has anything remotely close to provel is 200 miles away.

Reading up on the subject says that provel is essentially provolone, swiss, and cheddar all mixed together, but how do I get it to have the butter-like consistency it should have? Do I mix it with whey and process it? I'm looking for a way to make or get my hands on this cheese easily to cheer him up since his work is being shit to him.

[Anonymous No.8800706]

I think the idea would be to melt and mix those cheeses with a citric acid salt to act as an emulsifier.

[Anonymous No.8800713]

>>8800566
http://articles.latimes.com/2014/jan/31/food/la-fo-homemade-american-cheese-20140201

[Anonymous No.8801542]

>>8800566
buy it
http://www.ditalia.com/product/1403/artisan-italian-style-cheese-made-in-usa?utm_source=google&utm_medium=cpc&utm_campaign=shopping&gclid=CMn3icOvndMCFdgTgQodgbkBQA

[Anonymous No.8801593]

http://shopviviano.com/products/Provel.html