The cheese mixture that is used on “authentic” St. Louis-style pizza is called “Provel” cheese (http://en.wikipedia.org/wiki/Provel_cheese) and it IS a mixture of the cheeses listed above; however, it is a mixture that is also processed, so the above won’t quite yield the same taste or texture of what you get at Imo’s. This may be a welcome change, however: Provel cheese always left me (and many others that I knew) with a “peanut-butter stuck to the roof of my mouth” feeling, and made the whole pizza-eating experience lesser, in my opinion. Imo’s is both popular and ubiquitous in St. Louis; visitors should try it, even if only for the culinary experience. If you’re there for an extended stay and really want to try out some varieties, you might also try Fortel’s Pizza Den, another local place that, as I recall, also serves the St. Louis-style dough, but with 100% mozzarella cheese. Thanks, Ed - I love hearing feedback "from the source" - someone who's actually there and has experienced a true St. Louis pizza. I'd heard that about Provel, that it was processed; didn't know about the texture issue. Sounds like the suggested substitute would be just fine. Thanks again - PJH

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