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, made just down the road at Zingerman's Creamery, 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.
"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
"We tried and loved Zingerman's Pimento Cheese Spread... We got one tub of that from a spot here in Los Angeles, and I was like 'this is some incredibly good cheese spread.' And then we tried to order some, and they were out, and it was like, a thing where you get really panicky about the supply chain. So then, when it came back in, we were like 'well let's get 10....'" [Now I] get into pretzel chips and Zingerman's which is just like a pretty intense flavor combination... it's like I'm sittin' back and I'm knocked out and loaded."
Chris Ryan, The Watch podcast