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Sharing a seriously fun love for food...

Take a mountain of shredded sharp cheddar cheese and wrap those strands of goodness in a creamy blanket of real mayo. Layer in deep red pimento peppers plus a nice bite of spice from cayenne pepper and chili powder. It’s a true Southern classic and oh, so easy to make!

Pimento Cheese is a Southern staple but oddly many folks have never tasted homemade pimento cheese. I’ve gone through a number of recipes through the years until one recent holiday season. Emily made a batch – it was lightly creamy, very cheesy and loaded with flavor. Her version remains the “go to” for pimento cheese in my kitchen. It’s a simple recipe with an extra ingredient or two that make a delicious difference. Start with a pound of sharp cheddar cheese and a generous amount of real mayonnaise. Add chopped sweet pimentos plus a kick of heat from cayenne pepper and chili powder. Finish with a dash of freshly ground black pepper and kosher salt.

One big rule we follow – don’t use pre-shredded cheese. Pre-shredded cheese is frequently coated in cellulose to keep it from clumping together. If you have a food processor this is the time to find the shredding blade. Otherwise, pull out the box grater. Shred the cheese yourself and you’ll end up with a batch of pimento cheese loaded with cheese flavor.

So simple to make, it’s great for finger sandwiches or a spread on crackers or homemade cheese biscuits for a quick snack and easy entertaining. Everyone should have one great pimento cheese recipe. You’ll be slow to buy pimento cheese in a plastic tub ever again!

Emily’s Pimento Cheese

We don’t use pre-shredded cheese for this recipe. It’s frequently coated in cellulose to keep it from clumping together. Shred the cheese from a block and you’ll have a bold cheese flavor!

1 pound extra sharp cheddar cheese

4 ounces pimentos, 1 small jar

1 cup mayonnaise (we use Duke’s)

½ teaspoon cayenne pepper

½ teaspoon chili powder

½ to ¾ teaspoon kosher salt, or to taste

¼ teaspoon freshly ground black pepper

Shred the cheese and toss it into a large mixing bowl.

Line a colander or sieve with cheesecloth or a paper towel. Drain as much liquid from the pimentos as possible. Gather up the pimentos in the cheesecloth and squeeze gently, removing any excess liquid.

Transfer the pimentos to a chopping board and give them a rough chop and add to the shredded cheese. Add the mayonnaise along with the seasonings. Add more cayenne or chili powder if you like it a bit spicier.

Mix well to blend all the ingredients together. If your schedule permits, refrigerate for a few hours or overnight to allow the flavors to meld together.

Makes 3 cups of pimento cheese.

Emily’s Pimento Cheese

Take a mountain of shredded sharp cheddar cheese and wrap those strands of goodness in a creamy blanket of real mayo. Layer in deep red pimento peppers plus a nice bite of spice from cayenne pepper and chili powder. It’s a true Southern classic and oh, so easy to make!
Course Appetizer
Servings 3 cups of pimento cheese

Equipment

  • Food processor or hand shredder for shredding the cheese

Ingredients
  

  • 1 pound extra sharp cheddar cheese
  • 4 ounces pimentos, 1 small jar
  • 1 cup mayonnaise (we use Duke’s)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ½ to ¾ teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Shred the cheese and toss it into a large mixing bowl.
  • Line a colander or sieve with cheesecloth or a paper towel. Drain as much liquid from the pimentos as possible. Gather up the pimentos in the cheesecloth and squeeze gently, removing any excess liquid.
  • Transfer the pimentos to a chopping board and give them a rough chop and add to the shredded cheese.
  • Add the mayonnaise along with the seasonings. Add more cayenne or chili powder if you like it a bit spicier. Mix well to blend all the ingredients together.

Notes

We don’t use pre-shredded cheese for this recipe. It’s frequently coated in cellulose to keep it from clumping together. Shred the cheese from a block and you’ll have a bold cheese flavor.
And if your schedule permits, refrigerate overnight to allow the flavors to meld together.
Keyword cheese, easy entertaining, pimento cheese, southern, vintage recipes

Sharing a seriously fun love for food...

A mother-daughter duo, Donna and Emily bring you Preserving Good Stock after many, many utterances from our lips that “We should write a book,” and a great deal of harassment from friends and family to share our secrets and favorite recipes.

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