Pimento cheese (cheese added with mayonnaise, pimentos, salt and pepper) is so popular and such a delicacy in the Southern United States that it has been dubbed the “caviar of the South.” “Pimento cheese aka caviar of the south” was cited on Twitter on August 1, 2010.
Other dishes have also been called the “caviar of the South,” including grits (since at least 1968) and boiled peanuts (since at least 2007).
Many other dishes have been called “caviar.” Black-eyed peas have been called “Texas caviar” and been dip has been called “cowboy caviar.” Huitlacoche (corn smut) has been called “Mexican caviar” and escamoles (ant larvae) have also been called “Mexican caviar.”
Wikipedia: Pimento cheese
Pimento cheese is a common food preparation in the Southern United States, a spread or relish made with cheese. It is affectionately known as “the caviar of the South”. The basic recipe has few ingredients: sharp cheddar cheese or processed cheese (such as Velveeta or American cheese), mayonnaise, pimentos, salt and pepper, blended to either a smooth or chunky paste. Regional ingredients include cream cheese, Louisiana-style hot sauce, Worcestershire sauce, cayenne pepper, paprika, jalapeños, onions, garlic, and dill pickles.
Pimento cheese can be served as a spread on crackers or celery, scooped onto corn chips or tortilla chips, mixed in with mashed yolks for deviled eggs, added to grits, or slathered over hamburgers or hotdogs. Pimento cheese can also be used to replace the sliced cheese in a grilled cheese sandwich.
Pimento cheese aka caviar of the south
3:15 AM - 1 Aug 2010
ive never had pimento cheese living down here. come to find out its the caviar of the south. they better not be lyin to me
12:42 AM - 16 Apr 2011
SUNDAY, SEPTEMBER 11, 2011
Radical Cooking - Pimento Cheese - The Caviar of the South
My niece, Janette, asked for this recipe.
She’s from Brooklyn, NY, and I don’t know for sure, but think this may have been her first tasting of the “Caviar of the South”.
Pimento cheese is a staple. You just can’t have a southern eating event without it!
Peninsula Clarion (Kenai, AK)
Shrimp, Collards and Grits
By Sue Ade
Posted: November 23, 2011 - 9:28am
“Shrimp, Collards & Grits: Recipes, Stories and Art from the Creeks and Gardens of the Lowcountry” author Pat Branning (pictured upper right, on right, alongside Martha Garrett of Lowcountry Produce in Lobeco with the “best collard greens south of the Mason Dixon line”), gifts us with a masterpiece of a cookbook brimming with more than 200 delectable recipes, straight-from-the-heart stories and artwork from some of the region’s most notable artists. Pictured lower right are “Pimento Cheese, Caviar of the South!” and “Carolina Pickled Shrimp,” made from recipes found in the book’s “Gracious Beginnings” section.
Pimento Cheese “The Caviar of The South” #LearntSomethingNew
11:06 PM - 7 Jul 2012
Sweet Tea With Cindy
Pimento Cheese – Caviar of the South – Mama’s Secret Ingredient
- July 17, 2013 in Recipes -
Pimento Cheese, a.k.a., Caviar of the South – is sweet and savory – an 0ld Southern classic. Make a fabu sammy, use in a wrap or as a dip with your favorite veggies or Pita bread.
Charlesmopolitan (Charleston, SC)
Monday, December 23, 2013
Charleston Day For Mom
Wow! Now I realize why the press is commenting about Burbage’s pimento cheese! It is incredible! The perfect “caviar of The South,” as they call it!
Coastal Courier (Hinesville, GA)
Pimento cheese is Southern caviar
Around the table
By Randy C. Murray
POSTED: April 17, 2014 6:00 p.m.
Pimento cheese would never have earned the affectionate title “caviar of the South” with fake cheese. You have to use real cheese, real mayo, real salt and pepper and real pimentos.
The Daytona Beach (FL) News-Journal
By MICHAEL FELBERBAUM
Published: Wednesday, October 22, 2014 at 5:30 a.m.
Last Modified: Tuesday, October 21, 2014 at 2:37 p.m.
Could it be that the cocktail and craft beer scenes are making the “caviar of the South” suddenly hip?
They’re certainly trying. Because that caviar — better known as pimiento cheese spread to the rest of us — is experiencing a renaissance of sorts around the country as trendy bars and restaurants catering to upscale drinkers have embraced the blend of cheeses and peppers as a funky accompaniment to hipster booze.