Southern Pimento Cheese
This is a simple pantry staple that relies entirely on the quality of your cheddar. Keep it cold, keep it chunky, and serve it with nothing more than sturdy crackers or toasted white bread.
Texture is everything
Avoid the food processor unless you want a paste. Use a box grater and a fork to maintain the structural integrity of the cheese strands.
- box grater
- large mixing bowl
- silicone spatula
What goes in.
- 1 lbextra-sharp yellow cheddar, grated by hand
- 3/4 cupfull-fat mayonnaise
- 4 ozdrained jarred pimentos, chopped
- 1/2 tsponion powder
- 1/4 tspcayenne pepper
- 1/2 tspblack pepper, freshly cracked
Use the coarse side
Always use the largest holes on your box grater. Long, thick strands of cheese create the necessary pockets to hold the mayonnaise without turning the mixture into a loose dip.
The method.
Prep the base
In your mixing bowl, whisk together the mayonnaise, onion powder, cayenne, and black pepper until completely smooth.
Add the pimentos
Fold in the chopped pimentos, ensuring they are evenly distributed through the mayo base so the color is uniform.
Fold the cheese
Add the grated cheddar in three batches. Use the spatula to fold the cheese into the mayo rather than stirring; you want to coat every strand without breaking the cheese down.
Chill
Cover and refrigerate for at least one hour. This allows the fat in the cheese to firm up and the flavors to permeate the strands.
Other turns to take.
Spicy Version
Add two tablespoons of finely minced pickled jalapeños, including a splash of the brine for acidity.
Smoky Version
Replace the onion powder with smoked paprika to give the spread a deeper, wood-fired character.
When it doesn't go to plan.
Use a high-quality mayonnaise; the flavor of the spread is heavily dictated by the oil and egg content of your chosen brand.
If the mixture seems too tight, add a tablespoon of the pimento jar liquid to loosen it up.
Always pull the cheese from the refrigerator 15 minutes before serving so the flavors wake up.
The ones that keep coming up.
Can I use white cheddar?
Yes, it will change the visual, but the flavor remains the same. Use a block of high-quality white sharp cheddar for the best results.
Why is my pimento cheese oily?
This happens if you stir too aggressively or use pre-shredded cheese. If it happens, fold in a small amount of extra grated cheese to absorb the excess fat.
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