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Pimiento Cheese Spread, how long?

h
HBGigi Dec 16, 2010 06:35 AM

I made the spread for a get together last evening and unfortunately guests were detained and we ended up not eating the cheese spread. Now I'm wondering if it will hold in the refrigerator (it hasn't sat out at all) until Christmas. The only ingredients are extra sharp cheddar cheese, pimientos with their juice, a clove of crushed garlic and pepper. It tastes wonderful so I hate to dump it, however the recipe that I used says it will keep for a day or two. What do you think?

  1. alkapal Dec 17, 2010 05:52 AM

    oh, it'll be even better by christmas. that baby is just getting started! ;-)).

    enjoy it with a clear conscience!

    don't you dare dump it! christmas is just a week away -- not two weeks.

    the pimento is already preserved from vinegar. the cheese is going to be fine for a long time. the mayo has preservative -- citric acid, most likely -- but some preservative (unless you made it). what could "go bad"? the garlic is not in an anaerobic environment. just keep it well-covered in the fridge.

    use it on crackers, add as a topping on a hot burger, stuff some jalapeños.... cute little tea sandwiches with trimmed crusts ;-).

    i'm iffy about freezing it, for the texture, but i'd definitely freeze it before dumping it. that would be a sin to waste all that cheese!

    2 Replies
    1. re: alkapal
      h
      HBGigi Dec 19, 2010 06:44 AM

      Thanks for the reply I was hoping for! I hate to dump it since it was made with very expensive extra sharp cheddar. I've been scooping out a little each day and we've been eating it as an appetizer before dinner. We've also had grilled "cheese" sandwiches for lunch. It still looks and tastes great and there's no sign of mold! There was very little mayo in it and that was Best Foods. Hopefully, it will still be good by Christmas day! I've tried freezing cheese before and haven't been pleased with the results.

      Thanks to all who gave me all the input.

      1. re: HBGigi
        alkapal Dec 20, 2010 05:17 AM

        actually, the grilled cheese sandwich sounds really good right now on this frigid morning. ooh, what about in an omelet? ;-)).

        i'm sure glad to have talked you down from that "throwout" ledge. some folks here on chowhound tend to be on the "very safe" side. i don't mind "aged" foods, so long as there is very low risk (actually) involved. LOL! i'll even eat week-old leftovers in the fridge. yes, it's true! maybe i've built up a tolerance.

    2. m
      Madrid Dec 16, 2010 04:32 PM

      I'd love to know the recipe...I grew up with pimiento cheese and I too love to make it with extra sharp high quality cheddar and when I really want to splurge, I use Spanish piquillo peppers instead of pimientos. But every recipe I've ever seen has at least a bit of mayo. Sounds like the pepper liquid was enough to get it to come together...??

      1. e
        edwardspk Dec 16, 2010 09:07 AM

        It doesn['t take that long to make pimiento cheese. I would go ahead and enjoy it now, then make more for Christmas. Almost 2 weeks is on the long side to keep it. It's great for sandwiches by itself, on hamburgers, hot dogs, crackers, celery - so eat it up and enjoy.

        4 Replies
        1. re: edwardspk
          h
          HBGigi Dec 16, 2010 01:23 PM

          Thanks all for your input. There's only two of us so I'm afraid there is no way we are going to be able to use it up. I guess I'll just dump it in a couple of days. Too bad since there is about 12 ounces of really good cheese in it.

          1. re: HBGigi
            bushwickgirl Dec 16, 2010 02:05 PM

            Oh, I'd say send some to me, but you're pretty far away, and it'd be NG by the time it got here. No neighbors to share with? Maybe a smallish, clean out the frig, inpromptu cocktail party possibility? Freeze it, I think it would work, grated cheese freezes just fine.

            1. re: bushwickgirl
              alkapal Dec 17, 2010 06:01 AM

              hey there b-girl, what is in your new screenpic? baby chicks-in-egg yolks?

              1. re: alkapal
                bushwickgirl Dec 17, 2010 06:11 AM

                A bowl of slightly anxious egg yolks, haha.

        2. bushwickgirl Dec 16, 2010 06:49 AM

          Mm, you may find that it'll start to mold on the top before long, a few days, tops; pimentoes are notorious for fermenting pretty quickly, and as LauraGrace stated, there is not enough acid to prevent spoilage. Get out the celery and eat it up.

          Ok, I reread your post and you made it with extra sharp cheddar; I was initially thinking cream cheese. It very well may last until Christmas, but why take a chance, and then'll you'll really have to throw it out. I bet it would freeze quite well though.

          1. l
            LauraGrace Dec 16, 2010 06:40 AM

            The garlic and the pimiento juice both say "no" to me. Not enough acid. Pimiento cheese sandwiches for lunch?

            I would freeze it and then use it to make queso for football games! :)

            1. DoobieWah Dec 16, 2010 06:40 AM

              I use a different recipe and usually hold mine a week or so. (Then it's usually gone.) Christmas might be pushing it.

              If it were me, I'd buy and process a head of celery and have at it!

              Edited to add: No mayo? Maybe it would freeze? Can't say I've ever tried to.

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