Pimiento Cheese Spread, how long?
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?
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.
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! :)
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.
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...??