What is the cheese pize?

Pernento Cheese is a span with crushed cheese, mayonnaise and sweet cherry peppers. It is American cheese food most popular in the southern states from Carolinas through Alabama and Georgia and inland to Kentucky and Tennessee. Recipes differ somewhat according to the national environment, but all focus on very basic, easy -to -use ingredients. Distribution is popular as immersion, as a fluctuating crack and as a simple sandwich filling.

Cheddar Cheese is a traditional basis for any decrease in pernento cheese. The most common is yellow cheddar at age, but other types of cheeses, including white cheddar or monterey Jack, are also used, either in combination with or instead of yellow cheddar. The cheeses must be shredded or grated to integrate into the dive correctly. Majonnaise and basic spices such as salt and pepper, cayenne pepper, or hot sauce dashes are then added to the cheese and mixed to form a robust sauce. Finely chopped cherry peppers, also known as pimentos, are for exampleIdans last. Some chefs also add onions, garlic or dill cucumbers, largely depending on the location: various communities and regions have their own traditional recipes for Pizento cheese. The mixture is mixed, chilled and served. No cooking or melting is required.

in communities, differences in cheeses pimento stems mainly from the type of cheese, brand and the amount of mayonnaise and intensity of the spice used. It is known that southern chefs are debating on finer points of how the cheese should be dressed, as well as the right ratio of mayonnaise to grated cheese. In many places, pimate cheese is known as the "pate of the south" and lovers tend to take their preparation seriously.

The exact origin of spreading is not known, but it is assumed that his oldest documentation appeared in 1901. Maybe because of his simple, cheap ingredients, the chair remained a great depression and two world wars. The spread remains mOder favorite.

The cheese was traditionally served on a plate of appetizers next to biscuits, vegetables and French bike bread. Many hosts in the 1950s and sixties introduced it together with Benedictine Sered, a similar cheese decline made of cucumbers rather than Pimentos. Benedictine spread is traditionally green, while the pimate dip is orange. Colors were often used strategically to revive the fingertips.

Home chefs all over the United States are still producing and served today pimate cheese. It is a very common addition to sandwiches. Traditionally, the cheese sandwich was slightly more than distinguished between two pieces of white bread, but it also appears in more gourmet settings: as a grilled cheese sandwich on craft bread, or as an accompaniment of sophisticated roasting sandwich.