We’re not really ones to toot our own horn, but there’s pimento cheese and then there’s this pimento cheese- which is something of a wolf in sheep’s clothing. Or is it a sheep in cow’s clothing? Anyway, we’ve swapped out regular, old cream cheese for Green Dirt Farm’s velvety, decadent Fresh Sheep’s Cheese, replaced the typically plastic-y, tasteless “cheddar” with Milton Creamery’s sweet, salty, crunchy Prairie Breeze, and instead of pimento peppers have opted for the fruitier, sweeter, spicier South African peppadews. Oh, and since making pimento cheese with anything other than Duke’s Mayo is (probably) punishable by death in the South, there’s a bit of that in there as well!

At first, we got a lot of side-eye and “everybody says my pimento cheese is the best they’ve had” from our farmer’s market customers. To say that they’re now eating their words would be an understatement- most of the once-doubters are now our two-a-week Prized Pimento people! And we would be remiss if we failed to mention that this stuff is incredibly addictive.

1 lb container

The Brass Tacks:

• Made by Counter Cheesemongers

• Cheese Dip

• Pasteurized Sheep + Pasteurized Cow

• Animal Rennet

• Season: Year Round

• Ingredients: Prairie Breeze Cheddar, Fresh Sheep’s Milk Cheese, Duke’s Mayo, Peppadews, Salt, Calabrian Chili Powder, Black Pepper