May is National Pimento Month

[Pimento cheese, a traditional southern food, has spread beyond the Mason-Dixon Line. Folks across the country are catching on to the tangy sharp cheddar and red pepper spread. Serve it on crackers, celery or toasted white bread. (Todd Sumlin)]

An ode to pimento cheese
Olivia Fortsonofortson@charlotteobserver.com
Posted: Tuesday, May. 12, 2009

An ode to pimento cheese,
the pâté of the South
We're sure you have this on your calendar, but just in case, here's a reminder: May is National Pimento Month. Why should you be excited? Because it's the key ingredient in that Southern staple, pimento cheese. To celebrate, Duke's Mayonnaise – made in Greenville, S.C. – sent us tasty tidbits about the spread's origins:

Pimento cheese has been part of the Southern diet since the beginning of the 20th century. It first started appearing in grocery stores in 1915. It grew in popularity during the Depression.
It's made by combining grated cheese, mayonnaise, chopped pimentos, and spices. Different generations and regions have customized it with everything from onions, garlic and cream cheese.

While many argue their grandmother's recipe is the best, one thing that remains constant for many is using Duke's mayonnaise. These may be fighting words, but many Southerners simply won't use anything else. According to Duke's, their brand is better because it's the only mayonnaise that's sugar-free. For recipes, go to www.dukesmayo.com.

(Reprinted with permission from the Charlotte Observer Newspaper)