Famous Masters pimento-cheese sandwich just not the same this year

Pimento Cheese, Masters
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Lovers of the Masters pimento-cheese sandwich aren't impressed with this year's version.

Series: Golf Buzz

Published: Friday, April 12, 2013 | 9:08 a.m.


If you've ever been to Augusta National for the Masters, you know the pimento-cheese sandwich is as much a staple of the tournament as a green jacket (OK, so maybe that's pushing it a little).
People who are lucky enough to be on the hallowed grounds this year might be noticing that the 2013 version of the pimento-cheese just doesn't taste like it used to.
Turns out, there's a reason -- the recipe isn't the same.
ESPN.com's Wright Thompson was so disappointed by the change, that he did an investigative piece, which you can read here, into why things have changed.
Thompson wrote:
This is a year of profound and controversial change for the Augusta National Golf Club, and I am, of course, talking about the curious case of the pimento cheese recipe.
It's different.
There's definitely more spice, and some think there's more mayo. The consistency has changed, sometimes leaving soggy bread gummed up around a big blob of the spread. From the outside, it seems like a combination of legal liability issues and stubborn pride has left the Masters concessions staff trying -- and failing, in a rare moment of fallibility -- to re-create the same recipe that generations of golf fans have enjoyed.
"I am fine with adding the female members, and I am tolerating the belly putters," fan Paul Jones said, "but changing the pimento cheese recipe is taking change too damn far. We actually spent a lot of time trying to re-create the recipe."
Thompson's piece -- whether you love or hate the pimento-cheese sandwiches -- is definitely worth the read.
He got to the bottom of the matter: it tastes different this year because it is different this year... But, Thompson couldn't get anyone on record to reveal the ingredient that's missing.
You can follow T.J. Auclair on Twitter, @tj_auclair.



It is a great piece by Wright Thompson. I compared the ingredients from 2010 to 2013 here: