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
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.
