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!
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.