In this installment
Pimento Cheese
Mini Brie Cheese
Cream Cheese
Pimento Cheese
There are probably more versions of pimento cheese spread in the South than there are grandmothers. Ours is a salty/tangy/spicy mix of Cabot Vermont Cheddar, Hellmann’s mayo, pimento peppers and spices. At the table it’s got many roles. On a cracker. On a burger. On a slice of bread. Or, like they do at Zingerman’s Roadhouse restaurant (and one of my personal favorites), swept to your mouth on ribs of celery.
Mini Brie Cheese
The latest and greatest from Zingerman’s Creamery is a familiar name, though most of us don’t get to experience the real (and rather large) wheels of France. Bloomy rind, oozy, creamy, lovely; all the characteristics you want in a brie. Unlike camembert this little round sports more of a sweetness than vegetal notes. A new classic.
Cream Cheese
Our cream cheese is hand ladled, which protects the cream cheese’s delicate texture. And because there are no added vegetable gums, preservatives, artificial additives or sweeteners, the flavor is way better…more direct. You’ll find it’s softer, lighter, fresher tasting than any cream cheese you’ve ever tried.