Hands up who’s heard of Pimento Cheese? Chances are that unless you’re from the Southern United States, at this very moment your eyebrows are raised in puzzlement. At least mine were, when the cheese was first described to me.

However, last week I met with Martha Davis Kipcak, a Texas native, stellar cook, producer of Pimento cheese and general “tour de force”. Martha, who moved to Wisconsin twelve years ago, is also thoroughly involved in the Slow Food movement as well as several other sustainable food and community oriented endeavors.

Upon her arrival in the Dairy State, she was amazed at the lack of availability or even knowledge of her favorite staple, Pimento Cheese. However, like most Southern cooks, she set about making it herself for home use, adjusting the recipe to her liking and finessing the final product.

Tomorrow sees the opening of America’s newest venture in urban cheesemaking.

Named after the nearby famed Allen-Bradley clock tower,
Clock Shadow Creamery is located in the historic Walker’s Point area of Milwaukee and is the vision of cheesemaker Bob Wills.

Bob, who also owns and operates the progressive