That's the store that I buy my shells from. There are a couple of places on The Hill that sells Provel for a little less. Five pounds of this stuff goes a long way. You only need to use about half as much as mozzarella unless you want it all over your oven. It needs to get slightly brown for the best taste. It needs sweet sauce to contrast the slightly salty taste. Also, it should only be put on a crispy thin crust pizza, never thick. This stuff is also great on salad with sweet Italian dressing, preferably from Imo's. (I didn't realize they sold this on Amazon.)
I would be glad to send you a pound to try but shipping would be expensive. Plus, what could I pack it in? Dry ice would be ideal, but I'm not sure where to get it.