Pimento cheese — sharp cheddar cheese grated and mixed with diced pimento peppers (roasted red peppers) and mayonnaise into a thick, spreadable paste — is called "the pâté of the South" and "Carolina caviar" with equal affection. The spread appears at every Southern gathering: on crackers, in sandwiches (the pimento cheese sandwich on white bread is the simplest and most satisfying sandwich in the South), on celery, stuffed in jalapeños, melted on burgers, and — at the Masters golf tournament in Augusta — sold in the most famous sandwich in American sport. The origins are debated (a Northern commercial product adopted and improved by Southern cooks, or a Southern creation from the start) but the cultural ownership is not: pimento cheese is Southern.
A thick, spreadable mixture of grated sharp cheddar cheese (the sharper the better), diced pimento peppers (the small, sweet, red peppers sold in jars), and mayonnaise. The texture should be rough — grated cheese and diced pepper clearly visible, not smooth or processed. The flavour should be sharp (the cheddar), sweet (the pimento), creamy (the mayo), and optionally spicy (cayenne, hot sauce, or diced jalapeño in many recipes). Some versions add cream cheese for extra creaminess; some add Worcestershire for depth; some add garlic. Every Southern cook has a version and the variations are guarded.
On Ritz crackers. On white bread. On celery sticks. Stuffed in jalapeños and baked (the jalapeño popper variation). On burgers. On grilled cheese. With fried green tomatoes. Pimento cheese is versatile — its rich, sharp, creamy character complements anything that wants cheese.
1) Grate the cheese yourself — pre-shredded cheese contains anti-caking agents that prevent the proper binding with mayo. Hand-grated cheese produces a creamier, more cohesive spread. 2) Sharp or extra-sharp cheddar — mild cheddar produces a bland pimento cheese. The cheese must have bite. 3) Duke's mayonnaise — the Southern mayonnaise standard (tangier, no sugar, made in Richmond since 1917). Duke's is to pimento cheese what Crystal is to hot sauce: the default. 4) Don't over-mix — the spread should be rough and rustic, not smooth like a dip. The cheese and pepper should be identifiable.
The Masters sandwich: pimento cheese on white bread, sold at Augusta National during the Masters tournament for a famously low price. It is the most famous pimento cheese sandwich in the world and it is, by all accounts, perfectly ordinary pimento cheese on perfectly ordinary white bread. The context makes it extraordinary. Pimento cheese grilled cheese — the spread used as the filling for a grilled cheese sandwich. The pimento and mayo melt into the cheddar, producing a grilled cheese of remarkable richness. Pimento cheese on a burger — a thick smear on the bun, melting against the hot patty. This is the Southern burger upgrade.
Using mild cheddar — bland. Using Miracle Whip instead of mayo — a different product that tastes different. Duke's or Hellmann's. Over-processing in a food processor — produces a smooth, paste-like dip that lacks the textural character of hand-mixed pimento cheese.
Nathalie Dupree — Mastering the Art of Southern Cooking; John Egerton — Southern Food