Admittedly my relationship with Pimento Cheese did not begin until I moved South. I had heard of it, but honestly thought of it as some type of cheese mixture close to Port Wine Cheese or a Cheese Ball you have at the holiday’s. After a few visits with neighbors and attending various gatherings this “southern” mixture started to become more and more a part of my entertaining menu. Still, I had not made it personally – I thought, “Is a girl born and raised in the Northeast even allowed to make and serve this dish??” So, I began to do a little research on recipes and the history of Pimento…