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Lowdown on Pimento Cheese

In the early 1900’s, the Spanish imported pimiento pepper was exotic fare for American eaters. Pimiento peppers, combined with cheese, became a delicacy reserved for the wealthy as a spread for tea party sandwiches. When farmers in Georgia began to grow their own pimentos successfully in the 1920’s (it was about this time that Americans dropped the extra “i”), the popular cheese and pepper product gained every-day status as a favored sandwich spread for factory-working men and women across the American South.

By the 1950’s, the Carolinas fancied themselves as the heart of pimento cheese country, with small businesses producing tens of thousands of pounds of “PC” a week. It’s not a stretch to say that 9 out of 10 eaters across the entire Southern US and into Texas have been eating pimento cheese on a regular basis securing its place as a Southern culinary icon.

Oddly, pimento cheese is rarely seen outside the broad swath of Southern states despite the fact that the entire country has a deep affection for cheese in all its glory. Martha’s Pimento Cheese showcases great Aged Wisconsin Cheddar in a new venue for the Midwest, combining an authentic taste of the South with the best of Wisconsin artisan cheese.

Pimento cheese is delicious straight out of the container, or showcased in a number of mouth-watering ways. See Pairings with MPC for ideas and then create your own favorite excuses to eat pimento cheese.