{"id":38458,"date":"2020-06-30T15:24:28","date_gmt":"2020-06-30T19:24:28","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38458"},"modified":"2022-11-11T14:06:21","modified_gmt":"2022-11-11T19:06:21","slug":"pimento-pride","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/pimento-pride\/","title":{"rendered":"One Cheese, Five Ways: Pimento Pride"},"content":{"rendered":"
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Photographed by Nick Surette, Styled by Madison Trapkin<\/em><\/h6>\n

T<\/span>he first recipe for pimento cheese was published in Good Housekeeping<\/em> in 1908. For much of the 20th century, the popular cheese-and-sweet-pepper sandwich spread was a convenience food across the US, but it really caught on in the South so much so that the region has incorrectly been assumed to be its ancestral homeland. (In reality, pimento cheese likely originated in multiple places in the US simultaneously.)<\/p>\n

Pimento cheese consumption used to follow strict guidelines. It was served exclusively in the following ways: spread on sliced bread, most often white, as a simple workingman\u2019s lunch; spooned into a cucumber cup, cherry tomato, or curve of a celery stick for a fancy ladies\u2019 luncheon or church tea; topping a Saltine or Ritz cracker for afterschool \u201cPimento Cheese Salad\u201d snacking.<\/p>\n

Affectionately known as \u201cP-cheese,\u201d this stuff was never slathered on a burger bun, mixed into grits, topped with bacon marmalade and served in mini Mason jars, or married with tortilla chips and heritage barbecue pork for \u201cSouthern Nachos.\u201d Purists would never sully their beloved P-cheese in such a way! Pimento cheese was a humble cheese spread long before chefs elevated it into a fine-dining hors d\u2019oeuvre. The following classic P-cheese recipes are a nod to those unpretentious beginnings, firmly rooted in mid-20th century Southern classics.<\/p>\n

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Old-Fashioned Southern Pimento Cheese<\/h2>\n
<\/div>\nVirginia Willis<\/span>\n
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It\u2019s tempting to use pre-grated cheese, but sometimes it contains additives that prevent clumping. It\u2019s better to freshly grate your own so the pimento cheese will be creamy\u2013and additive-free. Pimento peppers, also spelled \u201cpimiento,\u201d are an appropriately named variety of chili pepper that are small and red. They are sweeter than bell peppers and very mild, with one of the lowest Scoville scale ratings of all the chilies.<\/div>\n
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Ingredients
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