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Nov 28, 2007 06:25 AM

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.


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  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.

    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 ( rather than Mayo. It was also terrific.


      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.