A Soulful Southern Gem

In Our Own Backyard

Coastal Flavors 1


Coastal Flavors 2

Whether you are a born-and-bred Southerner or got here as fast as you could, there is nothing more sinful than an incredible bite of pimento cheese. It is in the repertoire of every good Southern cook and a staple at any family or friends’ gathering.

While growing up, there was never a store-bought option that “hit the right notes” for a good pimento cheese, but that has now changed with the delectable Palmetto Cheese—“The Pimento Cheese with Soul.”

Palmetto Cheese is the pride of Sassy and Brian Henry. Sassy originally created the recipe in the 1990s, and when the Henrys moved to Pawleys Island, S.C. in 2002, to take over the historic Sea View Inn, the recipe began its rise to fame. At the Sea View Inn, Sassy’s Palmetto Cheese became a favorite appetizer for Lowcountry shrimp boils served on the inn's oceanfront porch. The first retail container of Palmetto Cheese was sold at a local seafood store in Georgetown, S.C. Today, Palmetto Cheese has grown from a local favorite to being available at over 6,200 locations in 35 states and it's growing!

My favorite way to eat Palmetto Cheese is as a gooey mess between two pieces of buttered bread and grilled to perfection, but this pimento cheese can be infused into many of your favorite dishes to create a new twist. Read on to learn more.


Palmetto Cheese Tomato Pie
1 (9-inch) Deep dish pie crust (homemade or
1 cup Palmetto Cheese – Original, Jalapeño or Bacon
½ cup Parmesan cheese
½ cup shredded Monterey jack cheese
½ cup Hellmann's or Duke’s mayonnaise
½ cup Green onions (scallions)
¼ cup Fresh basil
2-3 cups Tomatoes, diced or sliced
Pierce the crust with a fork and par bake for about 5-10 minutes at 350°F. Just slightly cooked.
Combine the first four ingredients and spread a thin layer of the cheese mixture in the bottom of the crust. Then layer with tomatoes, basil and onions. Repeat until the crust is full. Be sure to finish layering with the cheese mixture on the top.
Bake at 325° for 25 minutes or until crust is light brown and cheese is bubbly. Allow to set up for 15 minutes before cutting and serving.
Pictured on page 65.


Palmetto Macaroni and CheeseCoastal Flavors Palmetto Macaroni and Cheese
1 lb. Macaroni
¼ cup Butter or margarine
⅓ cup Flour
2 cups Milk
Salt and pepper
12 oz. Palmetto Cheese – Original, Jalapeño or Bacon
Cook macaroni in boiling water for approximately 12 minutes or until pasta is tender. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir flour into the melted butter until combined. Cook for 2 minutes, stirring occasionally. Add milk and stir until flour mixture has dissolved. Continue to stir until the mixture has thickened. Stirring will prevent the milk from scorching on the bottom of the pan. Once thickened, add 1 cup of Palmetto Cheese. Remove from heat and stir until combined. Add salt and pepper to taste.
In a 9×13 pan, combine macaroni and the cheese sauce until mixed thoroughly. Spoon remaining Palmetto Cheese over the top. Bake at 350°F until bubbly, approximately 25 minutes.

Palmetto Cheese PinwheelsCoastal Flavors Palmetto Cheese Pinwheels
1 (12 oz.) package Flaky Biscuit Dough, 10 ct. (Pillsbury or store brand)
1 (12 oz.) tub Palmetto Cheese – Original, Jalapeño or Bacon (we used Bacon)
Preheat the oven to 400°F. Lightly grease an average sized muffin pan. You’ll need 12 – 14 spaces for the pinwheels. On a lightly floured counter, lay out the 10 biscuit dough circles. With a floured rolling pin, roll out the dough until there are no spaces in between them. You may have to sprinkle a little flour on top of the dough so it doesn’t stick. Spread the Palmetto Cheese over the dough. Starting at the widest side, roll the dough over top of itself. (If you’ve ever made cinnamon rolls, it’s the same procedure.) Cut the roll into 1-inch wide slices. You should get approximately 14 slices. Place each slice into your greased muffin pan. Bake at 400°F until golden brown, approximately 12-15 minutes. Cool slightly and serve!

Bacon Palmetto Cheese Phyllo CupsCoastal Flavors Bacon Palmetto Cheese Phyllo Cups
15 mini Phyllo shells (found in the freezer section)
6 oz. Palmetto Cheese – Original, Jalapeño or Bacon
2 slices Bacon, chopped
Preheat oven to 350°F. Scoop a teaspoon of Palmetto Cheese into each mini Phyllo shell. Sprinkle with chopped bacon and place them on a baking sheet or in a small muffin pan. Place the pan in the oven for 10 minutes. Bake until the pimento cheese has melted and remove from the oven. Serve immediately.
Optional garnish suggestions: Chopped chives and red pepper jelly go great with the crispy shell and melted pimento cheese.



Chicken Nacho DipCoastal Flavors Chicken Nacho Dip
12 oz. Palmetto Cheese – Original, Jalapeño or Bacon
2 cups Chicken breast (2 breasts), cooked and chopped
½ cup Sour cream
14 oz. can Diced tomatoes, drained
15 oz. can Black beans, drained
1 Tbsp Taco seasoning
Fully cook the chicken breasts and chop. You can also use leftover turkey as a substitute. Drain the tomatoes and black beans to keep the dip from getting runny. In a saucepan on medium heat, combine all ingredients. Stir occasionally until cheese has melted and simmer for 5–10 minutes. This dish also works great in the slow cooker. Serve with nacho chips. Enjoy!



Palmetto Cheese Stuffed Deviled EggsCoastal Flavors Palmetto Cheese Stuffed Deviled Eggs
6 Tbsps Palmetto Cheese – Original, Jalapeño or Bacon
6 Eggs, hard boiled
¼ cup Mayonnaise
Salt and pepper to taste
Cut hard boiled eggs in half, remove yolks and place into a bowl. Place egg whites onto a serving dish. Mash yolks with a fork until fine. Add mayo and mix until incorporated. Add Palmetto Cheese and mix until thoroughly incorporated together. Scoop mixture into a pastry bag or gallon-size food storage bag with one small corner cut off. Pipe mixture onto egg whites. Garnish with a little southern sprinkle of paprika. Variations: Add finely chopped olives, jalapeños or bacon to give your eggs an added flavor.



So who is the lady on the lid?Coastal Flavors So who is the lady on the lid
A family friend and cook at Sea View Inn, Vertrella Brown of Pawleys Island is pictured on the container lid. Vertrella was raised in the Lowcountry of South Carolina and has been a cook for over 25 years specializing in Gullah and Lowcountry cuisine. Vertrella began producing batches of Sassy's recipe in 2003 for delighted guests at Sea View Inn. Her image personifies the soulful flavor that is embodied in this unique, southern recipe of pimento cheese. And this is why we refer to it as "The Pimento Cheese with Soul".



Oktoberfest Beer CheeseCoastal Flavors Oktoberfest Beer Cheese
12 oz. Palmetto Cheese – Original, Jalapeño or Bacon
2 oz. Good lager beer
1½ tsp Prepared horseradish
½ tsp Dry mustard
3 dashes of Hot sauce
This dish can be served hot or cold. To serve hot: Mix ingredients together and  microwave for about a minute and a half. To serve cold:  just mix together ingredients.
To serve: Put mixture in a hollowed out bread bowl and served with a variety of bread, pretzels or fruit. Suggestions include rye/pumpernickel swirl toast points, pretzel rods and apples.



Cheesy Cauliflower CasseroleCoastal Flavors Cheesy Cauliflower Casserole
½ head Cauliflower (3 cups chopped)
¼ cup Red onions, diced small
1 Tbsp Oil
1 Tbsp All-purpose flour
1 cup Milk
¾ cup Palmetto Cheese – Original, Jalapeño or Bacon
Salt and pepper, to taste
Parmesan cheese for garnish (optional)
Parsley, chopped
Cut cauliflower in ¼ inch thick slices and place in a pot of boiling water. Cook until tender or about 7-10 minutes. While the cauliflower is cooking, place the diced onions in a saucepan and cook until light brown. (Make sure to use a large enough saucepan that will fit the cauliflower once it’s cooked.) Add flour to the onions and stir. Cook for an additional 2 minutes. Add milk and Palmetto Cheese and cook until thickened. Once the cauliflower is cooked, drain off the water. Pour the cauliflower into your saucepan and stir it into the sauce. On medium heat, cook the cauliflower an additional five minutes stirring to prevent sticking. Pour the cauliflower mixture into a serving dish and sprinkle with parmesan and parsley to garnish.