Growing up in the South, I didn't eat a ton of pimento cheese sandwiches. But as a beloved Southern spread, pimento cheese was everywhere: at pool parties with crackers, at baby showers and funerals on white bread, and for sale at supermarkets like a salsa.
Only when I moved away did I realize that most people don't even know what pimento cheese is. It is truly a regional food, one I've gained more appreciation for since leaving. What we call "pimento cheese" is actually a cheese spread, usually made with grated cheddar cheese, mayo, chopped pimentos (you can buy them in a jar), and sweet relish. Recipes range from somewhat bland grocery store blends to complex homemade recipes. In the South, most folks have a friend who makes the best pimento cheese, often requested at parties.
Dating back to the 1900s, pimento cheese comes out each year for the Masters Golf Tournament in August, GA., and lately, it seems to be spreading to the rest of the food world. I've recently salivated over a grilled cheese sandwich version (why didn't I think of that) and Food & Wine's recipe for pimento cheese and bacon crostini.
I made my own once and it was pretty yummy for a first attempt, but I lost the photos in a digital camera mishap. Just writing this post makes me want more, so next time there's a party, look out.
Photo Source: Flickr User Amy_B
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