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Zingerman's Pimento Cheese

A Southern classic, made in our own kitchen.

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, like they do at Zingerman's Roadhouse restaurant (and one of my personal favorites), swept to your mouth on ribs of celery.

New! Bacon Pimento Cheese: We took our classic spread and spiked it with Nueske's Applewood Smoked Bacon. Creamy, smoky, rich, savory—an instant hit.

Made at Zingerman's Creamery.

"Tasting Zingerman’s Pimento Cheese brought that decades-old sensory memory flooding back. I had forgotten how much I liked this concoction."
Janet Fletcher, Planet Cheese

Pimento Cheese from Zingerman's Creamery from Zingerman's Community on Vimeo.

Classic Pimento Cheese Spread

C-PMC 6 oz tub
ships 2 business days warm weather care

Bacon Pimento Cheese Spread

C-BPM 6 oz tub
ships 2 business days warm weather care

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