One man. One beard. One seriously good recipe.

Danny B started making pimento cheese in 2017 because the store-bought stuff was, in his words, “a crime against cheddar.” What began as tubs for friends turned into a tent, a table, and a small-batch operation with a following across Eastern North Carolina.

These days the lineup has grown — a marinade, an all-purpose rub, a coastal seafood seasoning — but the recipe hasn’t changed and neither has the man: everything small batch, everything made right, everything sold with a joke.

He’ll make you laugh at the market. But ask him about his cheddar-to-mayo ratio and he goes real quiet, real fast. Funny guy. Serious food.