Pimento Cheese
The American South's spread: grated sharp cheddar mixed with mayonnaise, pimentos and cracked pepper. Served on crackers or white bread.
Overview
Sharp cheddar is grated on the LARGE side of a box grater (not the small, texture matters). A small amount of cream cheese is softened to bind. Jarred roasted red peppers (pimentos) are drained and chopped fine. Everything is mixed with mayonnaise, Worcestershire, garlic powder, paprika, lots of black pepper, and a tiny pinch of cayenne. Chilled for 30 min to let the flavours meld. Eaten with crackers or made into a sandwich.
Ingredients
- 400 g mature sharp cheddar cheese (extra-mature or vintage; ORANGE cheddar gives the iconic colour but white works)
- 100 g cream cheese (softened)
- 150 g mayonnaise (Duke's or Hellmann's - Southerners insist on Duke's)
- 100 g jarred pimentos (or roasted red peppers; drained, patted dry, finely diced)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon cayenne pepper (less if mild preferred)
- 1 teaspoon ground black pepper (lots - black pepper is a signature)
- ½ teaspoon salt (taste; cheese may be salty enough)
To serve
- Saltines, Ritz crackers, sourdough crostini, or white sandwich bread
- Sliced celery sticks (stuffing)
- Iced tea (Southern requirement)
Method
Stage 1 - Grate cheese
- Grate the cheddar on the LARGE side of a box grater. Important: cheese pre-grated from a bag has anti-caking agents and won't bind properly. Grate fresh.
Stage 2 - Soften cream cheese
- Bring the cream cheese to room temperature 30 minutes before mixing.
- Beat briefly in a bowl with a fork or hand whisk to smooth out.
Stage 3 - Combine
- In a wide bowl, combine the grated cheddar, softened cream cheese, mayonnaise, drained-and-diced pimentos, Worcestershire, mustard, onion powder, garlic powder, paprika, cayenne, black pepper and salt to taste.
- Stir with a fork; don't over-mix (Southern pimento cheese has visible texture, not paste).
Stage 4 - Chill
- Cover; chill at least 30 minutes (1 hour is better; the flavours come together).
Stage 5 - Serve
- Bring to room temperature 15 minutes before serving (cold pimento cheese is muted; room temp is brightest).
- Spread on Ritz crackers or sandwich bread; stuff celery sticks; melt onto a hot grits bowl or burger.
Notes
- Sharp orange cheddar is the colour: Tillamook, Cracker Barrel extra sharp, or Cabot vintage all work. White cheddar tastes great but the iconic appearance is the orange.
- Duke's mayo, if you can find it: Southerners ride or die for Duke's (lemon juice, no sugar). Hellmann's / Best Foods is the universal substitute.
- Don't over-process: stir with a fork; visible cheese shreds and pepper specks are correct. A food processor turns this into beige paste.
- Black pepper, lots of it: distinguishes pimento cheese from generic cheese spread. Use freshly cracked.
Storage
- Keeps 1 week refrigerated in a sealed container.
- The flavour improves on day 2-3 as the mayo softens the cheese further.
- Doesn't freeze - texture breaks.
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