The popularity of pimento cheese

Pimento cheese sandwiches at The Masters have been compared to mint juleps at the Kentucky Derby and strawberries and cream and Pimm’s at Wimbledon. It’s the food that the Augusta National golf event has become known for, and for obvious reason.

This mix of cheeses with red pimento peppers and mayonnaise (or cream cheese and sour cream) is traditionally spread on slices of white bread and the resulting light, yet filling, sandwiches are perfect for snacking on warm, sunny Southern afternoons. And, at $1.50, the price of a pimento cheese sandwich at The Masters hasn’t changed in years.

Saturday, April 9, is National Pimento Cheese Day where you can celebrate this delicious dish in your favorite variation - or try something new. Lately, there has been talk that pimento cheese is not Southern by origin. Food historians have found that the original recipe was dreamed up in the early 1900s by mass marketers of the newly developed cream cheese producers in the Midwest. A block of Philadelphia Brand cream cheese was softened and mixed with other new-to-the-market products, canned pimentos and shredded cheddar cheese, to create a spreadable concoction that actually tasted great.

Whether the history of pimento cheese is accurate or not, the resulting mix has been a staple on Southern menus for generations, the recipe altered to fit personal tastes.

It is not only the recipe that is versatile, it’s the presentation of pimento cheese. It can be made into sandwiches, sure, or used as a dip with celery or chips. On the winter menu at Lilfred’s, near Rembert, pimento cheese is heated and crispy bacon is added to make a dip served with toasted slices of garlicky french bread.

Pimento cheese burgers abound throughout the South. A couple of the best examples are from Rockaways, in Columbia, and Grits & Groceries in Saylor’s Crossroads. At Grits & Groceries, Heidi Trull piles a huge scoop of homemade pimento cheese on top of a hand made burger, from their own grass fed beef cattle. The pimento cheese melts and oozes over the bun and becomes the perfect dipping sauce for the fries that are naturally served alongside.

Linda Sellers at The Other Store in Forest Acres makes and sells sandwiches and pimento cheese by the pint. TOS customers have been known to ask for pimento cheese rather than slices of plain cheddar when ordering grilled cheese sandwiches (and add a slice or two of bacon).

Maybe the most addictive combination in Columbia is the pimento cheese with toasted pita chips at DiPrato’s. Diane Light’s restaurant and deli go through about 500 pounds of pimento cheese in a week. “And it’s all made by hand, no machinery,” says Light. Without giving away too many secrets, Light adds “we use a blend of five different cheeses in our pimento cheese. And we’ll be donating pimento cheese sandwiches to the upcoming McDaniels Acura Golf Classic with Steve Spurrier” on April 22.

In addition to the original yellow cheddar, DiPrato’s also sells sharp white cheddar, smoked gouda and bacon, jalapeno, ghost pepper and (occasionally) blue cheese pimento cheese varieties. They also have a Monday special bacon and pimento cheese burger with fries on the menu.

Even Fatz Cafe is getting into the pimento cheese craze. The newly renovated Lexington location is adding a pimento cheese plate to the appetizer menu.

The classic pimento cheese recipe always starts with sharp cheddar cheese and diced pimento peppers. Google “pimento cheese recipe” and options will include “with cream cheese,” “with velveeta,” and “without mayo.” It also finds the recipe for Fried Pimento Cheese Balls!

For a wide selection of local pimento cheeses for sale, check out the cooler at Crave Artisan Specialty Market at 2843 Millwood. The store, operated by Mary Sparrow carries about a half dozen different types of pimento cheese. From Spartanburg’s Blue Moon Jalepeno, Blue Cheese or Mixed Olive pimento cheeses to Humble Roots’ smoked gouda and goat pimento cheese, from Greenville, if you don’t want to make it yourself, you’re bound to find something to suit your taste while watching the pros stroll on the greens this weekend.

Combine all ingredients in a large bowl or container. Cover and store in refrigerator up to 1 week.

Southern Living

Combine cheeses, pimentos, mayonnaise and mustard in a food processor and process until smooth. Cover and chill. Spread on bread slices.

Par 3 Tea-Time at The Masters by the Junior League of Augusta

Make dipping sauce: Whisk together ranch mix, buttermilk and mayonnaise in a bowl and refrigerate.

Make pimento cheese balls: In a medium bowl, combine yellow and white cheddar cheeses with cream cheese, mayonnaise, pimentos, onion, cayenne pepper and bacon. Mix well and refrigerate 2-3 hours or overnight.

Form cheese mixture into 1 1/2 inch balls. Place four, milk, and panko crumbs in three different bowls. Season flour and panko crimbs lightly with salt. Dip balls in flour, then milk, and finally coat with panko crumbs. Place on a tray and freeze for one hour.

Pour 2 inches of oil into a Dutch oven and heat oil to 350 degrees. Fry balls 4 to 6 at a time for about 2 minutes, then flip and fry another 2 minutes or until lightly brown and warm and gooey in the center. Drain on paper towels. Serve with Ranch Dipping Sauce

SpicySouthernKitchen.com

This story was originally published April 5, 2016 at 12:49 PM with the headline "The popularity of pimento cheese."