Fresh garlic is an amazing thing. We're fortunate enough to have a local farm, Mighty Oaks Farm, supply the garlic for our Garlic Parmesan Pimento Cheese.
I've used a lot of garlic in my time. Some of those cooking shows talk about rubbing a wooden bowl with a clove of garlic. They say that will give your salad a light garlic flavor. Pfffft. Chop that baby up!! and add it to the salad. I've told folks that we eat garlic like we think our hometown is infested with vampires. And not the cute kind!
I’ll use the minced, jarred kind in a pinch; it’s better than nothing. But I really like fresh. It tastes warm and earthy. Yummy is all I can think even hours after I’ve finished the dish. That’s what makes the Garlic Parmesan Pimento Cheese so delicious. Let me know what you think of it.
Robin Allen is having a ball with all the possibilities of Pimento Cheese. She really loves being Birdie.