{"id":2461,"date":"2025-07-27T04:26:17","date_gmt":"2025-07-27T04:26:17","guid":{"rendered":"https:\/\/www.sutyo.com\/12-cant-miss-restaurants-in-the-south-for-cheese-lovers\/"},"modified":"2025-07-27T04:26:17","modified_gmt":"2025-07-27T04:26:17","slug":"12-cant-miss-restaurants-in-the-south-for-cheese-lovers","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/12-cant-miss-restaurants-in-the-south-for-cheese-lovers\/","title":{"rendered":"12 Can’t Miss Restaurants in the South For Cheese Lovers"},"content":{"rendered":"
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It\u2019s a very intimate act, cooking that is. And, in the South, making someone a plate simply proves that you were indeed raised right. So, where cheese is involved, well, that\u2019s a love language all its own. From dips and spreads to sides, mains, and dessert, cheese plays starring roles on Southern menus across the board.\u00a0 <\/p>\n

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\"Pimiento<\/p>\n<\/figure>\n

Dips and spreads offer up one of the most Southern expressions of cheese, Pimento Cheese<\/em><\/p>\n

As one of the earliest restaurants in the nation to introduce \u201cNew South Cuisine” in 1997 in Greenville, South Carolina, Soby\u2019s<\/span><\/a> has become known for its modern twists on classic Southern dishes like fried green tomatoes with pimento cheese. Every dish including the iconic restaurant\u2019s bread service has a story. And, in the New South Cuisine<\/em> cookbook, you\u2019ll find Soby\u2019s recipe for its classic pimento cheese. <\/p>\n

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\"Pimento

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Pimento Cheese Fritters from Cribbs Kitchen in Spartanburg, SC<\/p>\n<\/figcaption><\/figure>\n

Starting their life out as peach farmers, the Cribb family has helped redefine the culinary culture of Spartanburg, South Carolina at their flagship Cribbs Kitchen<\/a> where classic fried cheese with marinara is reimagined. The Pimento Cheese Fritters are crispy on the outside, oozing with goodness on the inside, and come with a sweet, tangy tomato jam.\u00a0\u00a0 <\/p>\n

Tam\u2019s Tupelo Restaurant<\/a> in Cumming, Georgia showcases this classic Southern spread with its Pimento Cheese Bruschetta. Toasted baguettes served with housemade pimento cheese topped with tomatoes, fresh basil, and finished with a balsamic reduction shares an Italian accent when you put a little of this South in your mouth.\u00a0 <\/p>\n

A heated debate over origins, Mexicans, Texans and Arkansans stake their claims in cheese dip\u2019s origins. Yet, earliest evidence of the melted dish dates back to 5,500 BCE. <\/em><\/p>\n

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\"Khachapuri\"<\/p>\n<\/figure>\n

Georgians, the country not the state, not only invented wine they invented something called khachapuri centuries ago, creating probably the first cheese and wine paring. The Cheese Cottage<\/a> in Mobile, Alabama first put this dish on the menu last year, and it was a major hit. Chef Stephanie Funaro-Guinnes says, \u201cThis dish yells comfort food.\u201d A cheese-filled bread, made with aged cheeses, feta, goat cheese, mozzarella, and parmesan are her cultures of choice. She cracks a quail egg over the cheese, and blends. Grab a hunk of that warm bread from the side and get to dipping. <\/p>\n

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\"Raclette\"<\/p>\n<\/figure>\n

A Swiss dish that\u2019s also wildly popular in France, Raclette is another offering at The Cheese Cottage during colder months. Melted by a special machine, or in front of a fire, the melted cheese is scraped over guests\u2019 food, typically at the table. Accompaniments such as small potatoes, cornichons, dried meats, and a warm baguette come with the raclette.<\/p>\n

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\"Fine

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Fine and Dandy’s Baked Cheese Dip photo courtesy of Fine and Dandy’s<\/p>\n<\/figcaption><\/figure>\n

Over in Jackson, Mississippi, Fine and Dandy<\/a> serves up a dip they say \u201ccan kick all other dips\u2019 booty.\u201d A concoction of pepper jelly, bacon, cream cheese blend, green onion, and almonds served with ritz crackers begs for all who care to weigh in on such claims. <\/p>\n

Whether it\u2019s featured in a starter, side or main attraction, cheese always steals the show\u2026<\/em><\/p>\n

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\"Johnston<\/p>\n<\/figure>\n

Johnston Hill Creamery<\/a> uses dairy products from nearby Brown Family Farm in Oxford, Mississippi to make a variety of artisanal cheeses such as \u201cFarmer Brown\u201d which is a Trappist Style cheese, and a double cream Camembert, \u201cSadie Lady,\u201d kin to the classic Brie. Opt to stock up on favorites like these, or an array of beautifully presented charcuterie, sandwiches, and desserts made with house ingredients for your next tailgate or picnic. <\/p>\n

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\"Thorny<\/p>\n<\/figure>\n

The Thorny Oyster<\/a> in downtown Bay St. Louis, Mississippi has quickly become the main attraction in this eclectic Coastal Mississippi town. Mounds of shaved ham with dijonaise on brioche toast drenched in mornay serve up plenty to share with the Fork and Knife Ham Sandwich. \u201cI am personally a big sandwich lover. So, when looking at options to use on our dinner menu, this one was a clear winner. This cheesy dish is so satisfying, decadent, and visually appealing. Definitely not your average grilled cheese,\u201d says Chef Jeff Hansell. <\/p>\n

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\"mozzarella<\/p>\n<\/figure>\n

James Beard Award-winning Chef Andrew Carmellini opened his contemporary Italian chophouse, Carne Mare<\/a>, in Nashville, Tennessee last November where cheese is featured in two very distinct applications. Mozzarella Sticks and Caviar come with caviar heaped high atop each stick, taking this aperitivo to unexpected heights. But, it\u2019s the Gorgonzola-Cured Wagyu Striploin that Carmellini perfected over time which offers quite the rare experience. Dry aged with Gorgonzola on the outside, it\u2019s then sliced, and broiled until charred on the outside as the interior remains a deep crimson. <\/p>\n

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\"Close-Up

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Close-Up of Mac Au Gratin at Poole’s Diner in Raleigh-Credit VisitNC.com<\/p>\n<\/figcaption><\/figure>\n

Hailing from the Tar Heel State, another James Beard Award-winning master of cheese has folks clamoring for her Macaroni au Gratin at her Raleigh, North Carolina flagship, Poole\u2019s Diner<\/a>. Chef Ashley Christensen uses a 3 cheese combo of Grana Padano, Jarlsberg, and white Cheddar to create a br\u00fbl\u00e9ed crust that once cracked through to the macaroni, the creamy blend is pure magic. She\u2019s appeared on television shows like Food Network\u2019s Iron Chef<\/em>, and MSNBC\u2019s Your Business. <\/em>And, her cookbook \u201cPoole\u2019s Recipes and Stories from a Modern Diner\u201d features the Macaroni au Gratin recipe<\/a> as seen on the Food Network\u2019s website. <\/p>\n

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\"Voyagers<\/p>\n<\/figure>\n

Overlooking the Gulf of Mexico, Voyagers<\/a> in Orange Beach, Alabama features another mac-n-cheese side that could easily become a main. Chef Brody Olive\u2019s Blue Cheese Mac is made with cavatappi pasta, Bill-E\u2019s Bacon<\/span><\/a> (from nearby Fairhope, Alabama), roasted tomatoes and Bayside Blue mornay, which is made with local Sweet Home Farm\u2019s<\/span><\/a> Bayside Blue Cheese, with a little extra br\u00fbl\u00e9ed Bayside Blue to top it all off. <\/p>\n

“Qu’ils mangent de la brioche!\u201d It\u2019s doubtful such cheesy decadence is what \u201cthe great princess\u201d had in mind. But, c\u2019est la vie!<\/em><\/p>\n

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\"Mardi

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Mardi Gras Cheesecake from Cypi’s Cake Box in Lake Charles, LA photo<\/p>\n<\/figcaption><\/figure>\n

Or, “Laissez les bons temps rouler” in the case of Cypi\u2019s Cake Box<\/a> in Lake Charles Louisiana where the Mardi Gras Cheesecake floats everyone\u2019s boat. Slightly larger than a cupcake, this individual serving is a mini version of the standard cheesecake. It sits on a bed of cream cheese and is then topped with even more cream cheese, cinnamon sugar, and purple, green and gold sprinkles. <\/p>\n

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\"Alligator

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Alligator Andouille Cheesecake from\u00a0 Cinclare Southern Bisrtro in Thibodaux, LA photo<\/p>\n<\/figcaption><\/figure>\n

Take one bite out of an Alligator and Andouille Cheesecake from Cinclare Southern Bistro<\/a> in Thibodaux, Louisiana <\/strong>and there\u2019s no question that rules need not apply. This savory blend is the top-selling appetizer at Cinclare, a favorite spot for drinks and dinner in downtown Thibodaux. The cheesecake has alligator and andouille sausage baked right in. Topped with crawfish cream sauce, parsley and chives, it doesn\u2019t get much more Louisianan, or richer, than this!<\/p>\n

\u00a0Still, sometimes things aren\u2019t as they seem.<\/em><\/p>\n

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\"Hogshead

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Hogshead Cheese from Houma, LA<\/p>\n<\/figcaption><\/figure>\n

The fine folks at Cajun Meat Market<\/strong> in Houma, Louisiana thought they\u2019d pull the cheese cloth over your eyes with their Hogshead Cheese which has been a staple in this region of the country since the 1700s. But, it isn\u2019t cheese at all. Getting down to the meat of the matter, this \u201ccheese\u201d is much more a jelly, or aspic. Made by boiling a pig\u2019s head and feet to create a natural gelatin, it\u2019s then well seasoned. Served cold or at room temperature, often as an appetizer or with cold cuts on a sandwich, locals also love it smothered on crackers, and die-hards will tell you it\u2019s perfect on a classic po-boy.<\/p>\n

If these Southeastern favorites are enough to whet your appetite, say \u201cCheese!\u201d, hit the road to try a few for yourself, and remember that if you really want cake, you simply must stop eating the crumbs.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

It\u2019s a very intimate act, cooking that is. And, in the South, making someone a plate simply proves that you were indeed raised right. So, where cheese is involved, well, that\u2019s a love language all its own. From dips and spreads to sides, mains, and dessert, cheese plays starring roles on Southern menus across the … Okumaya devam et “12 Can’t Miss Restaurants in the South For Cheese Lovers”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2461","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2461"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2461\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}