If you’re from the South you were probably raised on it. If you’re from anywhere else you’ve probably never heard of it. Either way, almost everyone who tries pimento cheese thinks it’s a phenomenon.

There are probably more versions of pimento cheese spread in the South than there are grandmothers. Ours is a salty/tangy/spicy mix of raw milk Cabot Vermont Cheddar, Hellmann’s mayo, pimento peppers and spices. At the table it’s got as many roles as Zelig. On a cracker. On a burger. On a slice of bread. Or, one of my favorites, swept to your mouth on ribs of celery.

Made in our own kitchen. Hand packed in a sturdy, re-usable masonry crock.