Anne Braly
Magnolias in Charleston, South Carolina, serves this version of the Southern classic pimiento cheese. (Ricardo DeAratanha/Los Angeles Times/MCT)
Pimento cheese is having a moment. But in the Carolinas, the savory spread has always had a moment. (Todd Sumlin/Charlotte Observer/MCT)Spring and pimento cheese go hand in hand. As we venture outdoors, we make it for picnics. And for teas, wedding showers and other parties, it’s perfect for stuffing celery or topping crackers. There’s really no way you can go wrong when it comes to serving this Southern favorite.
But did you know it didn’t even start in the South? Fresh Market has declared Saturday as National Pimento Cheese Day and has offered some startling news: Pimento cheese first emerged in Northern test kitchens after the introduction of cream cheese in the early 1900s.
Fresh Market’s culinary expert Sheri Castle says the classic spread combines nothing more than cheddar cheese, mayonnaise and pimentos. But since that first scoop was spread on bread, there have been dozens of additions to the original concoction, from grated onions to Worcestershire sauce and even pickled ramps, according to Castle.
Texture is equally important, depending on who’s doing the eating. Some like it chunky; some like it smooth; some like a nice combination of the two.
“There’s a pimento cheese for everyone to love,” Castle says.