Randy Chandler
Pimento cheese is a beloved staple of Southern cuisine, but its origins are a topic of debate. While many assume it to be a Southern invention, it is believed to have originated in the North, specifically in New York, in the late 1800s to early 1900s. However, Georgia played a significant role in the popularity of pimento cheese, as it was once the pimento capital of the world, with 90% of pimento peppers grown in the US coming from the state in the 1920s and 1930s. This abundance of pimentos in Georgia, coupled with the availability of affordable cheddar cheese, led to the widespread production and consumption of pimento cheese, solidifying its place as a Southern icon.
| Characteristics | Values |
|---|---|
| Origin | New York |
| Peak of production in Georgia | 1920s-1940s |
| Georgia pimento production in 1929 | 90% |
| Pimento capital of the world | Georgia in the 1930s |
| Pimento cheese brand | Proper Pepper |
| Pimento cheese award winner | Flavor of Georgia |
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What You'll Learn
Pimento cheese's Southern identity
Pimento cheese is often considered a Southern staple, celebrated as an icon of Southern home cooking. However, it actually originated in the North, specifically New York, as a product of industrial food manufacturing and mass marketing. In the 1870s, New York farmers crafted a soft, unripened cheese modelled after the French Neufchâtel, which eventually led to the creation of cream cheese. This cream cheese was then combined with canned pimentos, another popular product of the industrial food trade, resulting in the birth of pimento cheese.
Despite its Northern origins, pimento cheese became widely popular in the South. In the 1920s and 1930s, Georgia was the centre of pimento production, with 90% of pimento peppers grown in the US coming from the state. The availability and affordability of Georgia pimentos, along with the state's proximity to commercial facilities in nearby states, contributed to the rise in popularity of pimento cheese across the country.
During this time, pimento cheese was embraced by people of all social classes in the South. It could be found in the lunch pails of the working class and at fancy parties, where it was often served as finger sandwiches or used as a filling for cucumbers. The peak of pimento production in Georgia coincided with the national pimento cheese boom, and it became a staple in Southern culture.
Over time, Southern cooks began to adapt the original pimento cheese recipe, substituting cream cheese with affordable and piquant Cheddar cheese. This created a sharper flavour profile that aligned with Southern tastes. Additionally, the South's rich history of pimento cultivation and its association with iconic Southern dishes like Carolina caviar further solidified pimento cheese's Southern identity.
Today, pimento cheese remains an iconic dish in the South, with Georgia continuing to play a significant role in its production and popularity. It is a testament to how ingredients and recipes migrate and evolve as they travel across regions and cultures, taking on new identities and significance in different parts of the world.
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Georgia's role in the pimento industry
Pimento cheese is considered a major Southern institution, held sacred by Southerners and celebrated as an icon of Southern home cooking. However, it actually originated in the North as a product of industrial food manufacturing and mass marketing. In the 1870s, farmers in New York State started making a soft, unripened cheese modelled after the French Neufchâtel, which was soon marketed as American Neufchâtel. A few decades later, cream cheese was introduced as a variant of this.
In the Golden Age of industrial canning and food science, pimento peppers from Spain were processed and imported in tins to the United States, where they were prized for their bright red colour and mild, sweet flavour. In 1910, Johan D. Frederickson of Little Falls, New York, was credited with a manufacturing recipe for Pepper Cream Cheese or Pimento. However, the dish we know today as pimento cheese—a combination of grated cheddar or a similarly firm cheese, diced pimento peppers, and mayonnaise, and seasonings—was likely born out of the availability of affordable cheddar and pimentos in the South.
Georgia played a significant role in the pimento industry, particularly during its peak in the 1920s through the 1940s. In 1911, a Spalding County farmer in Georgia planted Spanish pimento seeds and developed a way to easily remove the pepper skin. This led to the formation of the Pomona Products Company, which marketed these sweet peppers. By 1929, 7000 acres of pimentos were being cultivated in the counties around Griffin, Georgia, and the state produced 90% of the pimento peppers grown in the US. Georgia was considered the pimento capital of the world during this time. The peppers were canned and shipped nationwide, increasing the popularity of pimento cheese across the country.
The success of pimento production in Georgia can be attributed to the efforts of farmers like S.D. Riegel and his sons, who purchased seeds for a superior strain of pimento pepper from Spain and developed a roasting method to remove the pepper's tough skin. This led to the establishment of an industrial canning facility on their farm, which was highly successful and contributed to the state's commercial acclaim.
Today, Georgia continues to celebrate its pimento roots through brands like Proper Pepper Pimento Cheese, which was recognised as the best product in the dairy category of the 2015 Flavor of Georgia contest.
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The rise of pimento cheese in Georgia
Pimento cheese is a beloved staple of Southern cuisine, but its origins lie not in the South, but in the North, in New York State. In the 1870s, New York farmers began making a soft, unripened cheese modelled after the French Neufchâtel. This eventually evolved into cream cheese. At the same time, Spain began sending canned red peppers or "pimiento" to the United States.
The marriage of cream cheese and canned pimentos was the brainchild of "domestic scientists", turn-of-the-century feminist homemakers who discovered that the mixture made for a quick and appealing sandwich spread. In 1908, a Good Housekeeping recipe combined cream cheese, mustard, chives, and minced pimentos, and it soon became mass-produced, primarily in the South.
Georgia played a pivotal role in the spread of pimento cheese due to its position as the centre of the nation's pimento growing and canning industry in the early 20th century. In the 1920s and 1930s, Georgia was the pimento capital of the world, with Georgia pimentos being canned and shipped nationwide. This availability of pimentos increased the popularity of pimento cheese across the country.
During this time, pimento cheese was embraced by all classes in the South. The working class packed pimento cheese sandwiches in their lunch pails, while the wealthy served them at fancy parties, often with the crusts cut off. It was presented as an example of modern, up-to-date eating and was associated with soda fountains and sandwich shops, where the pimento cheese sandwich became a lunchtime staple.
Pimento cheese has since become a symbol of Southern culture and hospitality, with many Southerners passionate about their particular recipe. While the original version combined cream cheese and canned pimentos, modern recipes often call for grated cheddar or a similar firm cheese, mixed with diced pimento peppers, mayonnaise, and various seasonings.
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Pimento cheese's history in Macon, GA
Pimento cheese is considered a Southern staple, but it actually originated in the North. In the 1870s, New York farmers began making a soft, unripened cheese that would eventually become cream cheese. At the same time, Spain started exporting canned red peppers or "pimiento" to the US. In 1908, Good Housekeeping published a recipe combining cream cheese and pimento, which soon became mass-produced, particularly in the South.
Georgia farmers played a significant role in the spread of pimento cheese. In the 1910 publication "Fancy Cheese in America," Johan D. Frederickson of Little Falls, New York, was credited with a recipe for "Pepper Cream Cheese or Pimento." The recipe called for American Neufchatel cheese and red peppers, and it quickly gained popularity. By the 1920s through the 1940s, Georgia was the centre of pimento production, with 90% of pimento peppers grown in the US coming from the state.
Farmers in Georgia, such as S.D. Riegel and his sons of Experiment, Georgia, wanted to grow their own pimento peppers. They approached Congressman Charles Lafayette Bartlett of Macon to help them obtain seeds from Spain, as they believed the imported seeds from other sources were inferior. With the superior pimentos from Spain, Georgia farmers began cultivating and canning pimentos, supplying up to 10 million cans a year across the nation. This availability of pimentos from Georgia contributed to the rise in popularity of pimento cheese across the country.
Over time, Southern cooks began to modify the recipe, substituting cream cheese with more affordable and piquant cheddar cheese and adding mayonnaise as a binding agent to create a spreadable mixture. Pimento cheese sandwiches became a staple for the working class and were also served at fancy parties, showcasing their widespread appeal across different social classes.
So, while pimento cheese may have originated in the North, it was the agricultural efforts of Georgia farmers, supported by a congressman from Macon, that helped propel the iconic dish to its widespread popularity in the South and beyond.
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Pimento cheese's ingredients and recipe
Pimento cheese is a Southern specialty and a major icon of Southern home cooking. While it is beloved by Southerners, the dish actually originates in the north, as a product of industrial food manufacturing and mass marketing. The peak of Georgia pimento production—the 1920s through the 1940s—corresponds directly with the national pimento cheese boom. During this time, Georgia pimentos were canned and shipped nationwide, and their availability seemed to increase the popularity of pimento cheese across the country.
Pimento cheese is made with a few simple ingredients: cheese, pimento peppers, and a creamy binding agent like mayonnaise or cream cheese. The cheese is typically grated cheddar, although some recipes call for a mixture of cheeses, such as cheddar and Colby, or the addition of cream cheese to enhance the tanginess and spreadability of the mixture. The pimento peppers are small red peppers that are not spicy at all—in fact, they are even milder than red bell peppers. These peppers are often called cherry peppers and can be found fresh in grocery stores. For added spice, some recipes include cayenne pepper, jalapeño pepper, or hot sauce. Other seasonings might include paprika, for a smoky taste, or pickle juice, salt, and pepper.
To make pimento cheese, simply grate the cheese by hand and mix in the peppers and creamy binding agent until combined. Some recipes recommend using a hand mixer to achieve a fluffy texture, while others suggest mixing by hand to retain the texture of the individual ingredients. Pimento cheese can be served immediately or chilled in the refrigerator for up to a week. Before serving, let it rest for 30 minutes at room temperature to soften.
Pimento cheese is a versatile dish that can be served in a variety of ways. It can be enjoyed as a sandwich, grilled cheese, or tea sandwich, or paired with fried pickles, a juicy burger, or fresh veggies and crudités. It can be a delicious addition to a cheese and charcuterie board or served as a dip with bread or crackers.
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Frequently asked questions
Pimento cheese is made all over Georgia, with the state being the centre of the nation's pimento growing and canning industry.
Pimento cheese is made from grated cheddar or a similar firm cheese, diced pimento peppers, mayonnaise, and various seasonings.
Pimento cheese became popular in Georgia during the 1920s through the 1940s, which was also the peak of Georgia pimento production.
The origin of pimento cheese is a topic of debate, with some claiming it originated in the South, while others believe it was created in the North, specifically New York, in the late 1800s.
