HOME > Chowhound > Home Cooking >

Discussion

The Best Pimento Cheese Ever

Do you have a great recipe you'd be willing to share? I'm looking for something on the more traditional side, something that will go great on terrible thick squishy white bread.

Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. If you're really into P-cheese, make a $15 or more contribution to the Southern Foodways Alliance and they'll give you a copy of the "2003 Pimento Cheese Invitational", which is a wonderful book filled with PC stories and recipes. SFA invited people all over the US to submit their recipes and picked an overall winner. I warn you: it involves homemade mayo. http://www.southernfoodways.com/catal...

    3 Replies
    1. re: Hungry Celeste

      The top three recipes are also available online on their website. I found those a while ago but I was looking for ones that came with personal "endorsements." Have you made any of those and what do you think of them?

      1. re: rockycat

        I don't have my copy at hand, but I'm partial to the "nouveau" ones with some addded garlic & a little blue cheese in addition to the traditional cheddar.

        1. re: Hungry Celeste

          I endorse the SFA route, great people, great site, great recipes.
          Over the years my recipe has migrated a bit. I now add a touch of fresh thyme and lemon zest. I really love this new flavour profile.

    2. Here is an excellent version, tweaked only by using two types of cheeses.

      One note: We are pimento cheese fanatics in my family, we ate it all the time growing up. My maternal grandmother, a wonderful cook, made a 'spicy' version we all loved. She made it similar to the recipe below, but she used Durkee Sandwich Sauce (http://www.amazon.com/Durkee-Famous-S...) rather than Mayo. It was also terrific.

      PIMENTO CHEESE

      1/2 lb extra-sharp Vermont White Cheddar
      1/2 lb extra-sharp aged New York (orange) cheddar
      1 (7-oz) jar of pimentos, drained and finely chopped
      1 t black pepper (or to taste
      )cayenne to taste
      salt to taste
      2/3 cup mayonnaise

      Finely grate cheeses into a large bowl. Stir in pimentos and seasoning.

      Stir in mayonnaise, mashing until relatively smooth (or to your own desired consistency).

      Scrape into a crock or jar and let chill at least 2 hours.

      4 Replies
      1. re: Tom P

        Thanks. I found that one in Gourmet from November 1999 and it was first on my list to try. Good to know that it's well thought of.

        1. re: rockycat

          Try to get your hands on some Duke's mayo -- secret ingredient in the real deal.

          1. re: pikawicca

            I keep Duke's for deviled eggs and pimento cheese and Hellman's for sandwiches. I've got my priorities straight. :-)

            1. re: pikawicca

              +1 on the Duke's. There is a difference.

              And rockycat...Hellman's for sandwiches? Noooooo...!!! ;)

        2. This is my usual recipe. It's more Texas-traditional than Deep South-traditional, because a spicier, jalapeno-spiked version is more popular in my ancestral homeland. As much as I love a good pimiento cheese sandwich, I usually eat this with tortilla chips and carrot/celery sticks.

          1 (4 oz.) jar chopped pimiento, drained
          1 cup mayonnaise (regular, low-fat or, if you're stylin', homemade)
          1 tablespoon lemon juice
          1 teaspoon dry mustard
          1/2 teaspoon ground ancho or other chile
          1 teaspoon Worcestershire sauce
          1 clove garlic, minced or pressed
          8 ounces extra-sharp cheddar cheese, grated
          8 ounces jack cheese with jalapenos, grated

          Mix everything but the cheese together with a whisk, then fold in cheese with spatula. Refrigerate at least six hours. Keeps in refrigerator up to 10 days.

          1 Reply
          1. re: BarmyFotheringayPhipps

            calling all pimiento (or pimento) cheese experts: are these pimientos the ones that are in a vinegar solution? I have a big jar that I need to figure out what to do with.

          2. My family always makes it by ear (so to speak) Just take what cheddar you have on hand, roughly 8 oz (usually we use white but yellow is more traditional). Take one small jar of pimentoes (not chopped). Run them together through a Mouli grater with the small holes in (you want the cheese as small as possible). Add about 1/4 cup thinly sliced scallions. Add enough mayo to make the mixture sticky-wet. Overeat at once.

            1. You can NOT make Pimento Cheese - not even bad Pimento Cheese - with pre-grated cheese. Whatever the stuff is that the cheese is coated with (potato starch?) to keep it from sticking together, prevents it from blending well. Learned that lesson when I tried to use it to save time when I had to make a big batch in a hurry for a picnic. Never again.