Our love of cheese precedes us. Like most Southerners, those of us in the Triangle—Raleigh, Durham, Chapel Hill—are known for our allegiance to pimiento cheese: a simple spread of grated cheddar, pimiento peppers, and mayonnaise. The stuff shows up at almost every spot where cheese is sold. In fact, we eat so much of it here (we’re rumored to be tied with Charlotte, North Carolina, for the most in the nation) and hold it in such high regard that I even penned a thesis on the subject. I can also report, however, that our taste for cheese goes deeper than the peppery mix—as evidenced by this roundup of local cheese sources that venture beyond the Southern spread.

But do give pimiento cheese a try, if you haven’t already. After all, a dairy trip around the Triangle just wouldn’t be complete without it.

To see a custom map of The Triangle's greatest cheese spots click here

Grilling and a topping of herbed chèvre elevates these from simple crab cakes to brilliant burgers.

1. Pick out and discard any shells in crab meat. grate 1 tsp of lemon zest and squeeze 2 tbsps of juice; set aside.

2. In large bowl, beat together mayonnaise, egg, mustard, celery seed, onion powder, lemon juice, lemon zest, and hot sauce. gently stir in crab meat, scallions, salt and pepper, and breadcrumbs. Form into 6 firm patties; refrigerate 30 minutes.

Pappadum are thin, round flatbreads made from lentil flour and are either baked or fried. These Indian snacks can be purchased in many specialty food shops. You can also find them in little cracker sizes, baked and ready to eat out of the bag. I like to quickly fry them in canola oil before using them. When frying for this recipe, take care not to overcook them, as they will brown a little further in the oven. Lebaneh, a mild tangy cheese made from straining yogurt, is very common in the Middle East. Many stores in the States sell it, but you can also make it easily (see sidebar).