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Augusta National Pimento Cheese

Hi there,

Does anyone have THE recipe? Or one that they consider to be very close?

We're hosting a Masters party on Easter Sunday and would LOVE to boast the recipe or a near imitation.

Thank you!

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  1. I have no idea what their pimento cheese recipe is, but I did find this recipe online, which claims to be an approximation.

    http://thesandtrap.com/tap-ins/piment...

    I'm actually making some for canapes for Easter lunch - I use sharp white Vermont cheddar, good quality jarred red peppers, Duke's mayonnaise (my Southern friends tell me that only Duke's will do), white pepper, tabasco and some chopped scallions.

    Some other threads:

    http://chowhound.chow.com/topics/285256
    http://chowhound.chow.com/topics/464382
    http://chowhound.chow.com/topics/337125

    I am not a fan of cream cheese in Pimento Cheese.

    32 Replies
    1. re: MMRuth

      Sorry, MMR, but the original has cream cheese. A Maannly Man eats pimento cheese sandwiches only when the chilled lobster medallions and beef tenderloin sandwiches have been exhausted. It is an emasculating moment to pick up a quarter of a dainty sandwich, cut into triangles, raise the little pinkie during the first bite, and feign a pathetic british Peter Allis accent as we alpha males proclaim how delicious they are.
      To my knowledge, there are no photos of me in such a compromising position. (Or I would buy them back for a premium price.)

      1. re: Veggo

        Yes, I've heard that, but several of my very Southern friends' recipes do not contain cream cheese.

        My husband loves pimento cheese, as it turns out it was always served at children's birthday parties in the Dominican Republic. Sometimes after a big lunch out on the weekend, we'll have have pimento cheese sandwiches and some wine for dinner.

        I can't believe that my Charleston Receipts book doesn't have a recipe for this. Here's one of the three recipe in Julia Reed's book, which I don't have yet:

        http://www.foodsville.com/article/vie...

        I'll have to try some Worchestershire next time.

        1. re: MMRuth

          As a life long Southern who has lived in three Southern states and travelled all of them....I have never had cream cheese in my pimento cheese. But I know some people do it that way....just no one I know. You can use Duke's or Hellman's....but not Miracle whip...yuck!And if you must use onion it has to be grated and sweet.
          And pimento cheese was eaten way before the Masters in the South....

          1. re: LaLa

            Very true. The Country Club in Brookline served it up in !882, Newport C.C. and Essex County Club in 1893, Myopia Hunt Club in 1894, and Kittansett C.C. in 1922. The first pimento at the Masters was in 1934.

            1. re: LaLa

              Lala, yes. Cream cheese? Not in eastern North Carolina, that's for sure. And no onions, either.

            2. re: MMRuth

              It is in the Party one...Charleston Party Receipts.

              1. re: MMRuth

                Wooster is great in Pimento Cheese! And Julia Reed's book is a delight. I love it.

                1. re: MMRuth

                  correctamundo. Southern pimento cheese does not have cream cheese in it. While I can't wax as poetic as others have, I'll offer this suggestion: I have seen spreads presented to go w/ bread or crackers as a condiment...like butter or tapenade. These spreads have had cheddar, cream cheese, pimentos (or sundried tomatoes) and cayenne. They aren't bad. They aren't Pimento Cheese, but they aren't bad. Perhaps that's where the confusion started.

                  1. re: MMRuth

                    Augusta won't give out the recipe but will only say that it is made locally. The last time I went to the Masters it was still only $1 per sandwich (around 2000). Here's the recipe from Second Round: Tea-Time at the Masters, Junior League of Augusta

                    ZESTY PIMENTO CHEESE SPREAD

                    Although purists would use only sharp Cheddar cheese, Hellmann's or Duke's mayonnaise, pimentos and possibly finely chopped onion, the ladies of the Junior League of Augusta have a wonderful, spicy version.

                    1 1/2 pounds grated sharp Cheddar cheese
                    1/2 cup horseradish sauce
                    1/2 cup mayonnaise
                    1 tablespoon mustard
                    1 7-ounce jar chopped pimentos, drained

                    Combine all ingredients, except the pimentos, in a bowl. Once spreadable, add in the pimentos and combine. Store covered in the refrigerator. Yields four cups.

                    I make this version for our annual Masters party but make my Grammy's version for Showers, Holidays and family gatherings. She used Worcheshire Sauce in pretty much everything including Pimento Cheese.

                    1. re: oldbaycupcake

                      Mustard. French's Classic Yellow?
                      Now. About this "horseradish sauce."
                      Is that something that they sell in stores in Augusta that all the JL Ladies know about and the rest of us don't?
                      What is it?

                      Heck, I'm game for trying this if you give us a translation, please.

                      1. re: MakingSense

                        My translation has always been to use French's Classic Yellow and a commercial horseradish sauce,like Tulkoff, Boars Head or Heluvagood. I'm in the Mid-Atlantic and its commonly found at grocery stores, I think Heinz even makes a version.

                  2. re: Veggo

                    Sorry, Veggo, maybe there were pimento cheese sandwiches somewhere or other made with cream cheese but not in the South. (We ARE talking about Augusta here, remember?)
                    Cream cheese wasn't commonly available there until the past few decades but pimento cheese was a classic on lunch tables and at teas, weddings, and pretty much everywhere for as long as anybody can remember. Probably got folks through the Depression made with good old gov'mint cheese.
                    Except for your Mama's or Grandmother's, the highest and best example is the Pimento Cheese Sandwich served at the concession stands at Augusta National during the Masters on Easter Weekend, wrapped in that white deli paper.
                    Good, close-grained white bread. Grated yellow cheddar. Good mayonnaise. A shot of Tabasco. Simplicity.
                    When made at home, some people might - repeat, might - add a tad of finely grated onion, or use cayenne pepper instead of Tabasco, but that's it.
                    Never, ever is Pimento Cheese made in a food processor. The cheese is always grated by hand and mixed with a light touch, and just enough mayonnaise to bind the cheese.
                    Recipe? Not really. Southerners just know how to make it. And good Southern men have no problems enjoying it.

                    1. re: MakingSense

                      Let us gently rally the troops around the standard, united in stalwart guard of the Traditional Pimento Cheese.

                      Let us restore the humble dignity of hand grating the ripened hoop cheese, of dicing the piquant canned red pimento peppers, of slowly folding in the mayo to unite the Two.. suspending, but not homogenizing.

                      Real Pimento Cheese will stroke the palate and connote the sounds of the creaking chain of the front porch swing as it pendulums its way through a lovely and lazy summer afternoon.

                      Real Pimento Cheese will conjure the picture and the soothing memories of our individual kitchen-ruling matriarchs who made sure that those under her care were well and simply fed.

                      Let there always be those among us who have a generational connection to the beauty of the simplicity of Real 'Menter Cheese.

                      Let there always be the courage to make it like Grandma did, without the "improvements" of the cream cheese or the food processor.

                      Let there always be the sweet and soft hum of the cheese upon the hand grater, the sweet memory of the matriarch, and the sound of the front porch swing.

                      1. re: FoodFuser

                        food fuser, just now, i can feel the warm breeze here in my rocking chair on the porch.

                        now WHERE is that flyswatter? ;-).

                        ~~~~~
                        mom likes duke's mayo, which adds no sugar (unlike hellman's, which is what i use). miracle whip has sugar and mustard.

                        1. re: alkapal

                          now i'm a duke's gal… and have been for a while.

                        2. re: FoodFuser

                          Ah Foodfuser, what a lovely paean to Real Pimento Cheese! I believe I can see the delicate magnolia blossoms swaying in the wind. I am moved beyond belief, and miss my beloved "pimenno cheeeese" dreadfully.

                          I'm not even a Southerner, and even I say "please no cream cheese in my pimento cheese".

                          1. re: FoodFuser

                            Thank you, FoodFuser. What a lovely homage to 'menter cheese like it ought to be. And thanks, MakingSense, for teeing it up. FWIW, we almost always have a container of homemade pimento cheese in the fridge. For when you don't know what you want for dinner, or when you need a little pick-me-up. It's one of those foods that we just never tire of.

                            1. re: FoodFuser

                              Each of us has several culinary sentiments that run deep, and Real pimento cheese is the Mariana Trench of my early memories.

                              Most imbedded: As a four year old I helped Grandma cut the kernels for canning corn, in the wood floored kitchen of a Mississippi Delta shotgun farmhouse. She was really old, and she was really cool. That same day we made pimento cheese, and I remember her saying: "I taught your Mama how to make this, and she can teach you."

                              Real Menter Cheese springs not from the Cream Cheese of closely monitored industrial steel kettles, nor from the 70's concoction of California Monterey Jack. Real Menter goes back to those kitchens with wood floors that were scrubbed down with coarse salt; to those spartan menus of the Depression Generation just getting by; to those days when just having a screen door was an item of importance.

                              See this for more, an earlier missive: http://chowhound.chow.com/topics/3371...

                            2. re: MakingSense

                              I grew up in Atlanta and actually ate a pimento cheese sandwich while attending the Masters in 1993. Haven't had one sense but you've gotten me in the mood definitely. Thanks, MS.

                              1. re: c oliver

                                We have been fortunate enough to have been invited to the Masters a couple of times. Nothing really like it.

                                I know that the PCheese at Augusta is no different from what you and I make at home. Simple ingredients, wrapped in that plain paper.
                                Yet it seems so delicious and elegant out there on the course with those perfect azaleas and the sunshine watching them come in on the 18th.

                                1. re: MakingSense

                                  It's the only golf tournament I've ever been to so I'm too spoiled to go to any other one. It is wonderful the way all the concessions are tucked away under trees and such. And so reasonably priced --- at least when we were there. And you're right; the setting certainly made it taste (more) special. Nice :)

                              2. re: MakingSense

                                Vidalia, GA native here and homemade pimiento cheese was always a mild grated cheddar, mayonnaise (Kraft in my family), and pimientos slathered between 2 slices of store bought white bread. I have never had it made with cream cheese and it was always mixed by hand. My father, uncles, and cousins never had a problem eating it. I love it served as you would a grilled cheese sandwich!

                                1. re: alliedawn_98

                                  Tho' I live on the Left Coast now I'm eagerly awaiting Vidalia onions. I was so pleasantly surprised when we started getting them out here every spring. We used to have 10# bags as our carryon bags if we visited Atlanta in the spring.

                                  1. re: c oliver

                                    The first summer after I moved to Indiana, my parents brought me a 50 lb bag. Boy, did we eat a lot of onions! lol Now they are available all over here for several months a year which is a good thing since my dad is not able to travel this far. They are great onions, especially when the weather is right. I don't know how good they will be this year. That area has had some flooding and lots of rain. That usually means the onions will not keep very well. We shall see! Unusually hot temperatures sometimes make for a stronger tasting onion so maybe they will be sweet!

                                    1. re: alliedawn_98

                                      Other than just eating plain (which is heaven), I lie to slice them in half cross-wise, brush on olive oil and balsamic vinegar, place cut side down on aluminum foil and fold close the packet. Cook on the grill or in the oven. Ooh, I can't wait. Hopefully they WILL be sweet!

                                      1. re: c oliver

                                        Ooooo, I haven't tried that! I know what I'll be grilling this summer! I have doused them with worcestershire and sometimes a bit of brown sugar or butter and brown sugar and then wrapped in foil and grilled.

                                        1. re: alliedawn_98

                                          Yum Vidalias!! In our southern home our fav way to eat them is a large bowl of black-eyed peas, cooked with fatback and onions, cornsticks, made from stone-ground corn meal, buttermilk, baking soda, a bit of salt and some bacon grease, cooked in cast iron cornstick pans made blazing hot in the oven before being filled (and adding MORE bacon fat to the pans), then crumbled up in the black-eyed peas, topped with chopped raw vidalias. Yum! Not exactly health-food, but we had this at least once a week, usually on Sundays. Now, I have it maybe twice a year. It is SO GOOD!!! I would love a bowl right now. I WILL have it on New Year's. (My cousin mails me the corn meal from GA each Christmas, along with a large bag of fresh pecans in the shells.) BTW, as if the black-eyed pea concoction wasn't bad enough, we usually served this along with fried chicken, corn souffle, (probably not what MOST people call souffle, but SO GOOD!), maybe mashed potatoes and gravy or potato salad, usually Ambrosia salad, plus green salad, fresh tomatoes in season, sliced and all sorts of home made pickles and relishes. Oh, those were the days!!!

                                          1. re: FibroLady

                                            Everything you mentioned sounds delicious! I haven't had black-eyed peas, cornbread, and sweet onions in forever! No one else in my household will eat the black-eyed peas so I never make them. I'm doing good to get them to eat pintos or great northerns that I cook at home.

                                            1. re: FibroLady

                                              when i come over to eat, may i bring along my texas pete pepper vinegar for the beans? ;-)).

                                            2. re: alliedawn_98

                                              Of course I STILL love Vidalias, and use them whenever I can buy them, it's just most of the other stuff I seldom eat any more. (And, when Vidalias weren't in season, we just used regular onions) They are also excellent stuffed. I par-boil them whole after cleaning, then remove the centers and fill them with a bread-crumb stuffing with olive oil, herbs, salt and pepper and Parmesan cheese, then bake until they are cooked through and the tops are brown and crisp. I also saute the centers I remove and add them to the stuffing as well. YUM-O!!

                                2. re: MMRuth

                                  Coincidentally, I was just looking up a cole slaw recipe in "Bon Appetit, Y'All" and here's what Virginia Willis has to say on the subject of mayo:

                                  "Mayonnaise is a subject of much debate in the South. I've even heard rumors about a veritable barroom-type brawl between chefs at the Southern Foodways Symposium in Oxford, Mississippi, that rose out of a discussion of Duke's versus Hellmann's. I grew up on Duke's mayonnaise and strongly believe that if it's not homemade, it's got to be Duke's!"

                                  1. re: JoanN

                                    Unless you grew up in New Awlins. Then is should be Blue Plate Mayonnnaise, sometimes pronounces My-naz in the Irish Channel and Lower Ninth Ward.

                                3. This is how I make Pimiento Cheese: Let an 8-oz piece of extra-sharp cheddar and a block of cream cheese soften on the counter to room temperature. Put all the cheddar and about 3-4 oz of the cream cheese in the Cuisinart with about 1/3 cup mayonnaise, 1/4 cup Dijon mustard, 1 tsp Coleman's dry mustard powder, and 1/4 tsp hot red pepper. Process this thoroughly. Then add about a cup of canned pimientos and process briefly so that they are smashed up but not completely pureed. Taste the mixture and correct seasoning with more mustard powder and/or hot pepper: you should have a sharp flavor of cheese and a definite bite. In a covered jar this keeps for weeks in the refrigerator and gets better as it sits.

                                  1. I like my own recipe that I posted but for purists here is the recipe from the Charleston SC Junior League Cookbook: 1 lb grated sharp cheddar, 2 cloves garlic, 3 tablespoons Grand Marnier, 1/4 cup Durkee's Sauce, 1/2 cup mayonnaise, 1/4 tsp Cayenne pepper, 4 oz chopped pimientos, and 1 1/2 tsps Dijon mustard. Process all.

                                    5 Replies
                                    1. re: Querencia

                                      Grand Marnier? I have to say that sounds quite foul! Have you tried it? Thanks for posting it.

                                      1. re: MMRuth

                                        MMR: Yuck, I agree. Sweet orange liqueur? Anybody else tried it and have opinions?

                                        I must say this thread is giving me lots of laughs. The ferocity of those in the non-cream cheese camp and the tenacity of those in the pro-cream cheese camp is terrific.

                                        I always love these "MY RECIPE is the ONLY recipe!" or "Nobody who's REALLY from the South would ever add .....!" statements.

                                        The mention of "hoop cheese" also brought back memories of my mother and her friends trying to reduce fat in cheesecake and using hoop cheese as part of the filling. This was obviously the fresh kind. I think it was similar to "Farmer's Cheese" at one time.

                                        This is almost as good as a discussion of whether one should be executed for ordering pastrami on white with mayonnaise.

                                        1. re: oakjoan

                                          I'm not a Yankee but even I know the last sentence is a hangin' offense :)

                                          1. re: oakjoan

                                            I agree. I just posted my recipe for pimento cheese today, and all I can say is this is the way I like it -- I can't possibly claim to have the be all end all recipe, but then, I'm from California, so I have no pimento cheese lineage so to speak. I can say that mine takes five minutes to make.

                                            http://www.savour-fare.com

                                        2. re: Querencia

                                          I think I'm going to have to try this just for the hell of it. But I might make half a batch, in case I hate it.

                                        3. As a born and bred southerner, I have also never heard of cream cheese in pimento cheese, though I can imagine it could be very good. Below is my favorite recipe.

                                          As a note: my grandmother made amazing pimento cheese... she added some Durkee's to hers, which gave it a really nice tang.

                                          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
                                          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.

                                          10 Replies
                                          1. re: Tom P

                                            Definitely in the no cream cheese camp! Where did this bizarre idea come from?

                                            1. re: pikawicca

                                              Strangely - to me at least - Frank Stitt's recipe calls for it. But after making it for the first time w/ cream cheese, I omitted it since then, and added a little scallion, per Candy.

                                              1. re: MMRuth

                                                Now you've got me thinking. The only time I ever made pimiento cheese, possibly the only time I ever *ate* pimiento cheese, was when I used Frank Stitt's recipe (and, god forbid, Hellman's). I wonder if that's why I didn't understand what all the fuss was about. May have to give it another try after reading this thread.

                                                1. re: JoanN

                                                  None of you guys ever had the store-bought pimento cheese? I believe Kraft even made it. They still may make it for all I know. It was a staple of the school lunch sandwich as well as the cocktail dip.

                                                  1. re: oakjoan

                                                    I did many times and even bought a container a few months back. It was 2am, just came in from out of town, fridge broke while out of town and only had beer, bagels, cream cheese and bread in the cooler with me. My credit card packed in my suitcase and about 3 dollars on me ... Pimento cheese was it. First thing I saw in the cheese aisle when I walked in so that and cottage cheese for breakfast was it.

                                                    Honestly it was pretty good, I really enjoyed.

                                                    1. re: kchurchill5

                                                      My mother lives in North Carolina now, and at Christmas she had some purchased pimento cheese. I tasted it, and immediately made her some. I thought there was a huge difference.

                                              2. re: pikawicca

                                                Cream cheese is creeping into Southern food like some kind of terrorist plot.
                                                Is this the work of Southern Living, the Food Network, and Kraft Foods? Some new Axis of Evil?
                                                They've done away with good old 7-minute frosting and now they're trying to poison Pimento Cheese.
                                                They MUST be stopped!
                                                Frank Stitt's grandmother must be rolling in her grave.

                                              3. re: Tom P

                                                Tom P - that's the one I make - very similar to this old southern family's recipe.
                                                But with us it was always Hellman's or homemade. Can't believe someone mentioned Miracle Whip earlier - yuck! I do add a tiny touch of jalapeno now and then.

                                                1. re: bayoucook

                                                  NOOOO miracle whip. I use hellmans for most everything just got it is readily available.
                                                  Jalapeno is good in anything as far as I am concerned :)

                                                  1. re: kchurchill5

                                                    I've really been loving jalapenos lately. Usually add jalapenos to half of mixture for appetizers. After reading these posts, I may try a tiny bit of grated onion and/or garlic. Never really messed with the basic recipe before.

                                              4. I use Edna Lewis's recipe: the queen of southern cooking must have it right. 2.5 cups cheddar, 3/4 cup mayo, 1/8 tsp cayenne, 3 tablespoons finely chopped pimento. Stir gently and season with salt and pepper.

                                                1 Reply
                                                1. re: hollyd

                                                  Yes, this is the recipe we use too. When I can convince my hubbie that we must have it. I've been making googly eyes and dancing around singing "pimenno cheeese, pimenno cheese" but he does not seem to be taking the hint....

                                                  (well in all fairness, I'm not supposed to be eating homemade mayonnaise right now, and he says it's only worth having if you make the mayo from scratch, which he does :)

                                                2. Maybe for next year, how about checking out or buying a copy of Tea Time at the Master's? I think everyone in my family has a copy except for me. Surely there's a pimento recipe in there.

                                                  1. http://chronicle.augusta.com/stories/...

                                                    This comes close to what I normally made too.

                                                    1 1/2 pounds grated sharp Cheddar cheese
                                                    1/2 cup horseradish sauce
                                                    1/2 cup mayonnaise
                                                    1 tablespoon mustard
                                                    1 7-ounce jar chopped pimentos, drained

                                                    4 Replies
                                                    1. re: kchurchill5

                                                      By "horseradish sauce" do you mean the grated pure horseradish that comes in little jars? or something diluted with, say, sour cream? A half cup of horseradish sounds a bit much.

                                                      1. re: Sharuf

                                                        i can't speak for kim, but the grated horseradish in the jar is simply called "prepared horseradish." and i agree that a 1/2 cup of that would make the cheese really spicy hot (in my book). so, i don't know if kim's "sauce" uses a sour cream base, or what. i know versions with cream, too.

                                                        good morning...kim? (i know you'll be here soon.). ;-).

                                                        1. re: Sharuf

                                                          I'll bet a bucket of golf balls that they are using this mainstream Kraft product, a blend between squeezable mayo and miracle whip, with a hint (less than 2%) of horseradish. It's right up there in stature with Kraft's "tartar sauce"... both are products for shoppers who buy blindly with no regard to price or quality and "mix" rather than cook.

                                                          http://www.kraftfoods.com/kf/Products...

                                                          1. re: Sharuf

                                                            I think grated would be too spicy also. However that isn't my sauce. It came directly from the link I included. I use a creamy sauce in mine and use a combo of cheddars.

                                                            I think one of the few times I made it I used a paula deen recipe. But was linked to the tournament so I just copied it from the linked page.

                                                        2. Yes, one must use Duke's and no cream cheese. By the way, the best companion to a good pimento cheese sandwich is a piece of fried chicken. Match made in heaven.

                                                          10 Replies
                                                          1. re: steakman55

                                                            I gather that at the Varsity in Atlanta you can get a burger with pimento cheese on it.

                                                            1. re: MMRuth

                                                              I've eaten about a million times (gross exageration) at the Varsity and don't remember that particular combo but I wouldn't doubt it. I'm pretty sure I've seen PCheese sandwiches there. But I have my usual: a Glorified, rings and a PC. That translates to Glorified Hamburger which is lettuce, tomato and mayo, onion rings (of course) and PC is "plain" chocolate milk over shaved ice. I've gone there literally all my almost 62 years and whenever back for a visit, it's always visited. Another nice memory :) Hmm, why are so many of them connected to food? :)

                                                              1. re: c oliver

                                                                A friend of mine who lives in Atlanta told me about it - I've only been once - the summer of her deb party. I'm hoping to try to make these burgers this summer.

                                                                1. re: MMRuth

                                                                  How could it be anything other than scrumptious?

                                                              2. re: MMRuth

                                                                I'm from a little town in NC and there is a place that serves BBQ sandwiches with pimento cheese spread onto the buns. Their's is spicier than the usual.

                                                                1. re: hollyd

                                                                  Not to get too far afield here - but where in NC? (My mother lives there now.)

                                                                  1. re: MMRuth

                                                                    just west of Gastonia, technically Gastonia township but really Kings Mountain.

                                                              3. re: steakman55

                                                                Okay steakman55. Long as we're true confessin'. I love a pimento cheese sandwich with deviled eggs. And some bread-and-butter pickles.

                                                                1. re: Old Spice

                                                                  oh, that IS decadent: pimento cheese sandwich with deviled eggs! yum!

                                                                  1. re: Old Spice

                                                                    My goodness Old Spice! That does seem like a winning combination!!

                                                                2. In the words of my email friend, Rachel... the AUTHENTIC recipe for Pammina Cheese:

                                                                  A Two-Cup pack of Kraft SHARP, finely grated
                                                                  One jar of pimiento, buy chopped or whole---cut them as you see fit
                                                                  Squirt of French's Yellow
                                                                  Coupla glugs of Lea & Perrins
                                                                  Big spoondig out of the cute little Durkee's Sauce jar
                                                                  Good-sized clop of Mayo---Duke's or Blue Plate for the REAL experience, but Kraft's OK
                                                                  Several good grinds of the Pepper Mill

                                                                  Stir it all up in a medium-sized bowl, and taste a teensy bite. Adjust any and all quantities to suit yourself. A lot of L&P will make it kinda tan, but still delicious. This fits perfectly into one of the flat Glad-Boxes, and seems to benefit from the close confinement, sorta all soaking up everything else's good natures and making the whole thing WAY good. Like a close-knit Sunday School Class or maybe Group Therapy.

                                                                  For the authentic experience, serve it with Premium saltines, or Ritz crackers.

                                                                  Rachel's blog is:
                                                                  lawntea.blogspot.com

                                                                  She has LOTS of good Southern musings about food and other topics! Ennoy!

                                                                  4 Replies
                                                                  1. re: onrushpam

                                                                    onrushpam, here is a hot link for that lovely blog by rachel: http://lawntea.blogspot.com/

                                                                    thanks for the referral! ;-).

                                                                    i'd urge all those into southern foodways to have a little read of rachel's blog. and click on rachel's links at the ends of her musings. nice surprises. heartwarming. it is very satisfying -- though i'd like *more* photos.

                                                                    meatn3, foodfuser, making sense, bayoucook, agentorange, and all you other southern food lovers, enjoy!

                                                                    1. re: alkapal

                                                                      AWWWWW, Guys!!!

                                                                      What a lovely thing to do!! Pam just e-mailed that you'd quoted and linked, and I'm so new to this blog thing---THANK YOU SO MUCH.

                                                                      And I DO have pictures---thousands---but I cannot get the hang of getting them onto the page. Someday, when I decipher JUST what I wrote down when my husband walked me through all the steps, I hope to share some of our lovely times and meals and parties. And there's a lawn tea in our NEAR future, as well as a Fairy tea with the Grandchildren this week.

                                                                      Thank you for the kind words, and I do hope you'll look in again.

                                                                      rachel

                                                                      We had a nice bowl of Paminna Cheese on the table at supper tonight---part of our Georgia Clan arrived today for a visit. It was really tasty with the Pintos and cornbread and ham.

                                                                      1. re: racheld

                                                                        i look forward to more! you really have a good style.

                                                                        and welcome to chowhound. don't be a stranger now, ya hear? ;-).

                                                                    2. re: onrushpam

                                                                      rachel is still making her puhminna cheese! (i just looked at that blog link).

                                                                    3. this article is tangentially about pimento cheese, and interesting info about paula deen. you might see her in a different (i.e., more sympathetic) light..... http://www.nytimes.com/2007/02/28/din...

                                                                      her recipe for pimento cheese is the simplest possible, i think: http://www.foodnetwork.com/recipes/pa...

                                                                      i've never made pimento cheese, but i sure will after reading this thread!

                                                                      1. I have to admit, I have made it once or twice but it has been years, but I did pick up a container recently as I mentioned earlier. However, I just may have to make a batch. It would last a while and it is certainly easy to make. I think it is one of those foods that gets lost.

                                                                        I was talking to a friend this am and she uses a hearty pumpernickle bread and then thin onion slices, pickles and lightly grilled. He said his mom made this for years and now he does the same for he and his family. Never tried that before. Sounds great.

                                                                        1. I'm home bound right now, recovering from foot surgery. Rereading this thread today stirred a mighty craving. I had no pimiento on hand, but I did have some leftover caramelized onions. Grated some sharp cheddar, added Hellman's, a dab of yellow mustard, the chopped up onions, salt and pepper. Wow! If you're a Pimento Cheese fan, you've got to try this. Now I need a name for this concoction...?

                                                                          2 Replies
                                                                          1. re: pikawicca

                                                                            Just discovered that this stuff makes a great omelet filling.

                                                                          2. I claim ignorance to this proud Pimiento Cheese subculture that has surfaced here on this thread. I had no idea people still ate this! Pimiento cheese was something from my childhood. It came from a jar, soft and orange with “red things” in it. Spread thinly on white bread or Sociables crackers, I hated it. I thought I had successfully suppressed the memories of that horrible “stuff”...

                                                                            Now, however, after all this adulation it sounds too good to pass up. With the various recipes for making it at home, I am going to do just that!

                                                                            Thank you chowhounds one and all – I have been inspired!

                                                                            5 Replies
                                                                            1. re: cuccubear

                                                                              The stuff in the jar is pimento cheese spread it isn't real pimento cheese.For instance that little jar made by Kraft...it is SPREAD.Real pimento cheese is deli sh. I just wanted to reiterate that because it seems that several people think it is the same thing.

                                                                                1. re: MMRuth

                                                                                  These shelf-stable emulsions have been with us for a long time. They were marketed in the 50s-60s with the extra bonus of the reusable 5 ounce glass. Brought back memories of those 5 ouncers and also the 12 ounce "jelly glasses", common in many households. Borden and Kraft battled it out:

                                                                                  http://learning2share.blogspot.com/20...

                                                                                  http://4.bp.blogspot.com/_7_IYpYSaCX0...

                                                                                  The Kraft product has survived on today's grocery shelves, and is an abomination that suits industrial production and distribution rather than the palate. Check the homestyle ingredients (but at least you still get the 5 ounce juice glass):

                                                                                  https://www.wegmans.com/webapp/wcs/st...

                                                                                  Some imitators use hydrogenated oils and whey powder instead of real cheese. Click thru to see ingredients.

                                                                                  http://www.walmart.com/catalog/produc...

                                                                                  Here is a very palatable product for those times when you can't make the real thing at home:

                                                                                  http://www.pricescheese.com/pr/prices...

                                                                                2. re: LaLa

                                                                                  That's the horrid stuff! Brrrr.

                                                                                  Can't wait to make my own!

                                                                                  1. re: LaLa

                                                                                    I vaguely remember an aunt to used to buy the jar as part of a casserole recipe.
                                                                                    Remember tasting it out of the jar and wondering how they could call it pimento cheese spread.

                                                                                3. I now have all the ingredients for the consensus southern style filling for a pimento cheese sandwich. Grated yellow cheddar, (no cream cheese), mayo, diced pimentos, splash of Tabasco, trace of onion. I say filling, because only MakingSense volunteered what to put it between: "good, close-grained white bread". And I'm assured that no southern men have a problem enjoying it.
                                                                                  I will compare it after a two day fast with my gold standard sandwich, which is slow roasted suckling pig, with crispy skin and habanero sauce, on a crusty bolla roll, and I'll report back.
                                                                                  P.S. to MS; am I supposed to cut off the crusts, or am I allowed to eat them?

                                                                                  26 Replies
                                                                                  1. re: Veggo

                                                                                    In case MS has a life, may I answer? Definitely crusts on. But, honey-child, I would never say a PCheese sandwich is better than the described pork sandwick. I WANT one of those ---- PLEASE.

                                                                                    1. re: Veggo

                                                                                      Pepperidge Farm "Very Thin" is a classic bread for PC. For homemade. one of my aunts baked a dense white loaf in a Pullman Loaf pan for rectangular quartered finger sandwiches.

                                                                                      While I reserve the right to remain a crusty curmudgeon, on the issue of PC sandwiches, I am crustless. Pepperidge farm lends itself to a quick easy trim.

                                                                                      Take a peek at the bread:

                                                                                      http://www.pepperidgefarm.com/Product...

                                                                                      As to the porcine cheddarine comparisons.... they are different beasts. Consider the holding time on a 4 hour buffet in July temperatures. Consider that often there were palate-cleansing cucumber quartered sandwiches with which to alternate.

                                                                                      1. re: FoodFuser

                                                                                        Yes - I use either that Pepperidge Farm bread, or a white (not sour dough) Pullman loaf - that I buy. For company, I cut off the crusts off, and my husband likes it better w/o the crusts. When I cut off the crusts on Sunday, I kept all the bits of bread with some PC on it, and then ate them for lunch with the leftover PC.

                                                                                          1. re: c oliver

                                                                                            It was more that I couldn't stand to miss out on the bits of PC attached to the bread!

                                                                                            1. re: MMRuth

                                                                                              Somehow I suspected that but was too polite to ask!

                                                                                          2. re: MMRuth

                                                                                            When i was writing the cookbook-tribute to my grandmother, my Mom shared the following:

                                                                                            Sugar-Cinnamon Treats

                                                                                            When MaMa’s children were little, she would trim the crusts from all their sandwiches. But frugal MaMa didn’t throw them away, she kept them all, until she had a sufficient quantity to make a snack JoAnn, Jean, Willie and George loved.

                                                                                            Put stale bread crusts on a cookie sheet, paint w/ melted butter, toast in oven. Add white sugar and cinnamon to a paper bag, toss in toasted crusts while hot, and shake. Feed to hungry kids after school.

                                                                                            1. re: danna

                                                                                              danna, was your grandmother's name martha? did she live in sneads or marianna, florida (and well before that in alabama and georgia)?

                                                                                              1. re: alkapal

                                                                                                No, she was Hallie, named after the comet which came through the year she was born (or thereabouts). Lived in Spartanburg county, SC all her life except for a few years in Columbia at the University.

                                                                                                The process of writing the cookbook was wonderful, took me forever, but I recommend it to anyone who has recently lost an elder. It brings back a lot of childhood memories and elicits nice conversations of rememberance w/ other family members. Unfortunately, pimento cheese was not among the recipes, I need to ask my Mom if her recipe (cheese,mayo,pimento, cayenne, sugar) was originally my grandmothers...I could add it to the book.

                                                                                          3. re: FoodFuser

                                                                                            I have not been able to find Pepperidge Farm bread any where in San Francisco area so I used your link and emailed them asking where I could find it.

                                                                                            The reply: they don't sell it west of the Mississippi river. I have a hard time finding the right kind of dense white bread!

                                                                                            1. re: walker

                                                                                              Interesting. Sad. Duke's mayo self-restricts their distribution in the same way.

                                                                                              1. re: FoodFuser

                                                                                                There are plenty of websites (and Ebay) that sell both of these items to anywhere in the US!

                                                                                          4. re: Veggo

                                                                                            Dear Veggo, crusts ON for normal consumption. Why waste?
                                                                                            My Mama told me that crusts would give me curly hair but that never happened. Darn!

                                                                                            For bridge parties, ladies luncheons, and of course cocktail parties and weddings, one trims the crusts OFF before cutting the PC sandwiches into triangles, squares, or "fingers."
                                                                                            They are then placed on a nice serving plate or small tray. Doilies are a nice touch.

                                                                                            One of my favorite vintage kitchen tools is a bread holder that allows one to slice a thick slice of bread horizontally into two thin slices. This pre-dates Pepperidge Farm "Very Thin" Sandwich Bread or the thin cocktail pumpernickel and rye that is now available.
                                                                                            My husband's grandmother used to use it for fancy PC sandwiches back in the day.
                                                                                            It's great for making Melba Toast of artisanal breads.

                                                                                            1. re: MakingSense

                                                                                              I have to look for one of those bread holders - my husband told me that he remembers his grandmother and mother slicing the bread that way to make tea sandwiches, including the ones that you roll up and then slice. Pinwheels?

                                                                                              1. re: MakingSense

                                                                                                Making Sense, your comment that "doilies are a nice touch", and FoodFuser's comment that "often there were palate-cleansing quartered cucumber sandwiches with which to alternate" signals that this pimento cheese thing is not a sport for alpha males and is not going to fly with my golf group. These are guys who would rather sharpen spears and hunt boar.

                                                                                                1. re: Veggo

                                                                                                  But, remember, MMRuth is planning on putting PC on burgers this summer. That's pretty "manly." But while golfing, aren't these the same guys who won't eat blackberries that grow any lower than 3' off the ground. That's pretty wimpy!

                                                                                                  1. re: Veggo

                                                                                                    You can make a BLTP...a pimento cheese sandwich / BLT combo. Bacon makes everything more manly. Toast it, of course.

                                                                                                    1. re: danna

                                                                                                      You know what? That's sounds really good! (not quite as good as the suckling pig sandwich), but dang! I'm gonna try it...

                                                                                                    2. re: Veggo

                                                                                                      Veggo! Doilies and FoodFuser's comments about cucumber palate-cleansers were only meant to show the versatility of pimento cheese!
                                                                                                      Good Lord, man! We ate those sandwiches sitting in the dust under the house when we were kids. On bass boats. In deer stands. On the front porch swing. We carried them to school in our Howdy Doody lunch boxes.
                                                                                                      Rosie the Riveter hauled them to work in the Pascagoula shipyards and HIggins Industries in NOLA which made the D-Day landing craft.
                                                                                                      Guys eat several with a beer while they watched SEC football and their grandmothers nibble the crustless ones.

                                                                                                      Pimento Cheese is the Alpha-Omega of Southern Foods.

                                                                                                      1. re: Veggo

                                                                                                        Hhhmmmppp....They serve pimento cheese at a lot of the golf course here in the "golf capital of the world" .

                                                                                                        1. re: FoodFuser

                                                                                                          That's IT!!!!! Isn't it great???
                                                                                                          Nyah, nyah, nyah! I have one and you don't! LOL. Only kidding!

                                                                                                          Vintage kitchen stuff is the very best.
                                                                                                          Worth hitting estate and church rummage sales for great finds like this.
                                                                                                          Note: it's from at least the 50s. That thing is about 60 years old now and still terrific.

                                                                                                          1. re: MakingSense

                                                                                                            I must admit, yea confess, that I have deviated from the firm statistical mean of PC a' la Grandma and have explored an alternative to the half-slice tool.

                                                                                                            I got some wonder bread "thin sliced", trimmed the crust in stacks of fours, and then used my homemade version of this tortilla press,
                                                                                                            http://www.bread-bakers.com/tortilla-...
                                                                                                            and slowly pressed the wonder bread to about half depth. Cut it into quarters and made sandwiches. It was denser than pepperidge farm, and had less of the crumbly-feel upon the tongue and palate. But it was quick, cheap, and easy, and most importantly fit the present requirements that the import of any more kitchen gadgets into the house would disrupt the domestic scene.

                                                                                                            Pretty good overall. Up to standard.

                                                                                                            1. re: FoodFuser

                                                                                                              This alpha male assiduously follows the rules, and then you change them. What am I to think? I put my reputation on the line on this one. I had PC for lunch Wednesday. Now you're talking friggin' Wonder Bread, decrusted? My golf foursome will insist on a whipout on the first tee.

                                                                                                              1. re: Veggo

                                                                                                                The mixture of terms "alpha male" and "whipout" give pause , and lead to request of clarification of the metaphor.

                                                                                                                I'm sure that I will advance to the Sara Lee "white whole wheat" loaf, but the Wonderbread , a traditional fodder of long standing, was on sale for 79 cents for a 24 oz loaf... a good place to start the experiment.

                                                                                                                1. re: Veggo

                                                                                                                  i know veggo survived any repercussions.

                                                                                                      2. Another true pimento cheese fan. I like mine spicy (nice kick from cayenne or hot sauce) and crumbly, not too mayonaissy. Fortunately here in Virginia, it is easy to pick up containers of "real" pimento cheese from small markets, gourmet shops and Miss Bonnie's, sold locally http://www.missbonnies.com/index.html. I love her jalapeno version.

                                                                                                        And you can do so much with good pimento cheese, a simple sandwich, with crackers and also is good on burgers, baked potatoes and makes a kick ass grilled cheese or grilled ham and cheese.

                                                                                                        3 Replies
                                                                                                        1. re: Janet from Richmond

                                                                                                          I did the pimiento cheese sandwich thing tonight, the whole shebang with the Pepperidge Farm white bread, crust on, coarsely grated Cabot cheddar, Hellman's, minced Cochita pimientos, and a little cayenne, and I cut it into dainty little triangles. Sorry, no doilies or palate-cleansing cucumber alternating sandwiches.
                                                                                                          I'll admit it tasted pretty good, but did not satisfy my primordial yearning for a daily meat fix, so I picked up a 3 kilo pierna de chivo (7 pound leg of goat) to roast tomorrow.
                                                                                                          Thank you all for the enlightenment and life-extending recipe, compared to my customary diet.

                                                                                                          1. re: Veggo

                                                                                                            Sounds good! Try to get ahold of Duke's for next time.

                                                                                                            1. re: Veggo

                                                                                                              Decisions, decisions...a longer life with pimento cheese sandwiches or a shorter life with cabrito?

                                                                                                          2. How this Yankee girl residing in No. VA does Pimento Cheese: Drive to Harris Teeter, buy container of Pimento Cheese (not the variety they have with Jalapenos). Drive home. Allow container to sit on counter to reach spreadable temperature. Spread on delivery vehicle of choice and enjoy.
                                                                                                            : )

                                                                                                            1. Hi guys...I made my first batch last night. Here is what I did...

                                                                                                              1 pound of sharp cheddar cheese, grated
                                                                                                              1 cup, maybe a little more of mayonnaise (Sauer’s brand, for those who want to know)
                                                                                                              1 tablespoon or more of Worchestershire sauce
                                                                                                              1 tsp. cayenne
                                                                                                              2 dashes Texas Pete
                                                                                                              4 oz. jar of pimientos. I thought I had a bigger jar, but I couldn’t find it, so I added...
                                                                                                              4 oz. of chopped, pimiento stuffed olives

                                                                                                              Mixed it up and spread it on a slice of cheddar-beer bread and...wow! That miserable glop from my childhood turned into a delicious spread that I can’t resist.

                                                                                                              5 Replies
                                                                                                              1. re: cuccubear

                                                                                                                i'd love that spread, cuccubear. pimento-stuffed olives and i have had a long-term love affair.l

                                                                                                                1. re: alkapal

                                                                                                                  Thanks for the critique alkapal. I was beginning to think I’d killed his thread with an “impure” pimiento cheese recipe...LOL.

                                                                                                                  I will say however, that a little goes a long way. This made so much that, I must admit, its irresistability began to wane. So, dip time! I fried up some flour tortilla chips and voila, snacks for the race!

                                                                                                                  1. re: cuccubear

                                                                                                                    A pound of cheese makes a lot!!! No wonder you got tired of it - especially if it was just you eating it.
                                                                                                                    My kids were funny about "used" pimento cheese so I always made it fresh, an hour or so before we wanted it for lunch or whatever, and didn't have vats of it sitting around in the fridge.
                                                                                                                    I just "eyeballed" the recipe. It ain't sacred. The amounts are more about balance.
                                                                                                                    The important thing is that there are certain things that go into a proper pimento cheese and there are other things that just do NOT belong in there.
                                                                                                                    As you can see from reading this thread, we take THAT very seriously.
                                                                                                                    Don't mess with our pimento cheese. You do that at great risk!

                                                                                                                    P.S. One of my kids loves olives and I could get away with that. The other would likely revolt. I'm not making two versions! But it does sound good.

                                                                                                                    1. re: MakingSense

                                                                                                                      I wouldn't have used the olives at all had I bought a big enough jar of pimientos. They added too much saltiness to the PC. Next time I'll prepare better and only make half the recipe, and I promise to follow a more traditional recipe, LOL ;-)

                                                                                                              2. OMG!! This stuff was the 'bane of my existence' when I was a child. My mother would make it in huge amounts, and for 3 or 4 days straight we had it in our lunch boxes! I hated it SO much. I have NO desire to taste it as an adult. I think my brother liked it, though I'm not sure. I just know I REALLY hated it. Sorry if this sounds like 'sacrilege', but it's just how I feel.

                                                                                                                1 Reply
                                                                                                                1. re: FibroLady

                                                                                                                  I felt the same way...but you can see I had some sort of "breakthrough". lol

                                                                                                                2. A friend of mine just sent me a copy of Jean Anderson's "A Love Affair with Southern Cooking." I've barely begun to look at it, but did make careful note of her recipe for pimiento cheese. Instead of mayo, she calls for either mayonnaise-style salad dressing (not sure what that is; is it Miracle Whip?) or, for a spicier cheese, mayonnaise-relish sandwich spread (don't know what that is, either). She also adds a touch of ketchup.

                                                                                                                  10 Replies
                                                                                                                  1. re: JoanN

                                                                                                                    Hmm - maybe I could use some of that English "salad cream" - ha ha! When you have a chance, might you post the ingredient list?

                                                                                                                    1. re: MMRuth

                                                                                                                      Sure.

                                                                                                                      · 1 pound very sharp, bright orange Cheddar cheese, coarsely shredded
                                                                                                                      · ¾ cup firmly packed mayonnaise-style salad dressing (or, for a little spicier pimiento cheese, ¾ cup mayonnaise-relish sandwich spread or a half-and-half mix of the two)
                                                                                                                      · Three 2-ounce jars diced pimientos, well drained (reserve liquid; note: she says to add a little by tablespoonsful if mixture is too stiff to spread easily)
                                                                                                                      · 2 tablespoons finely grated yellow onion
                                                                                                                      · 2 tablespoons ketchup
                                                                                                                      · 1½ tablespoons milk or half-and-half
                                                                                                                      · 1 tablespoon prepared spicy brown mustard
                                                                                                                      · ½ teaspoon hot red pepper sauce
                                                                                                                      · ¼ teaspoon black pepper

                                                                                                                      1. re: JoanN

                                                                                                                        Thanks - I think I may have to do a pimento cheese taste off!

                                                                                                                        1. re: MMRuth

                                                                                                                          Well - then you have to consider Virginia Willis's recipe for Pimento Cheese. I made it a few weeks ago and now I've seen the light.We munched on the stuffed celery as we watched the race....
                                                                                                                          Here's my report from the BAY'A thread Part 2:

                                                                                                                          Pimento Cheese in Cherry Tomatoes, Ch.1: Starters and Nibbles, Pg. 17

                                                                                                                          Now I know what all the shoutin's about! A creamy, tasty spread that enhances any tidbit you'd care to put it on. Neither of us had ever had Pimento cheese so we were excited to try this recipe... we loved the flavor and will definitely make it to serve to guests. It works up quickly and is very easy to make. The recipe makes 4 cups but I halved it and have a small bowl left over.

                                                                                                                          The recipe calls for 1 1/2 lbs freshly grated extra sharp cheddar cheese, 1/2 a grated Vidalia onion, some mayo, a small jar of drained and chopped pimentos, hot sauce, S & P. Although the recipe recommends stuffing small cherry tomatoes, I stuffed celery stalks, the alternative way of serving this delectable mix.
                                                                                                                          Notice: No Cream Cheese.... ahem.
                                                                                                                          Gio May 03, 2009 08:33AM

                                                                                                                          1. re: Gio

                                                                                                                            I've got some nice Vidalias in the pantry. May be time to introduce my husband to PC.

                                                                                                                        2. re: JoanN

                                                                                                                          We're up nine (9) ingredients for pimento cheese spread? Any more and we'll have to order it a day in advance, like Peking duck. Mine for lunch today comprised coarsely grated Cabot Hunter cheddar, Hellmanns, hand-diced pimentos (a lot easier than dicing 3 Idahos for my vichysoisse fiasco), and a manly shake of chipotle powder. No one from my golf league has yet to observe me buying that woosie, demitasse sized Pepperidge Farm bread.

                                                                                                                          1. re: Veggo

                                                                                                                            Now, the fact that you have not been observed, does that mean that you didn't make the purchase? I forget ....

                                                                                                                            PS - I love that you made it for lunch today.

                                                                                                                            1. re: Veggo

                                                                                                                              Hey! No killing the messenger! I’m just reporting from a very reliable source. Frankly, I tried the stuff once and didn’t much care for it. But then, cheddar isn’t one of my favorite cheeses.

                                                                                                                              1. re: JoanN

                                                                                                                                We only kill messengers here who overcomplain, undertip, or tip with gift certificates.

                                                                                                                              2. re: Veggo

                                                                                                                                Veggo - did you ever try this with Duke's mayonnaise? I'm going through the second of three 64 oz bottles sent to me by my sister this spring.

                                                                                                                        3. if you've made this pimento cheese, then you'll be happy to know of another application:
                                                                                                                          on french fries.

                                                                                                                          i was just looking at ed mitchell's "the pit" bbq restaurant menu from raleigh, nc, and he has hand-cut potato fries with melted pimento cheese, topped with chopped e. carolina style bbq, chives, and bbq ranch dressing. whooowee, talk about a concoction! http://www.thepit-raleigh.com/menus/P...

                                                                                                                          ~~~~~~~~

                                                                                                                          also, wasn't someone going to make qurencia's junior league recipe for p.c. with the dash of grand marnier?

                                                                                                                          3 Replies
                                                                                                                          1. re: alkapal

                                                                                                                            I said I would, and I never did. I'll try it this weekend though.

                                                                                                                            1. re: alkapal

                                                                                                                              re-reading this thread, i looked up this restaurant again to see if it still offered that pc dish, and indeed it does. i also thought the site's graphics were cute enough to share.

                                                                                                                               
                                                                                                                              1. re: alkapal

                                                                                                                                ooops…wrong screenshot. LOL

                                                                                                                                this one:

                                                                                                                                 
                                                                                                                            2. Stop! stop making it complicated, it's not Beef Wellington! when you add too much or over think it you lose the essence. Freshly shredded sharp cheddar, diced pimentos, some duke's mayonnaise, a little sugar and salt to taste, maybe a dash of hot sauce. Serve it as a tea sandwich on soft, crustless white bread. Boom, you got it. BTW, I fell victim to the lure of Costco's pimento cheese promotion(brand shall remain un-named *cough it was from South Carolina cough* and it had cream cheese in it. Gah, NO.