Classic Homemade Pimiento Cheese

By Rocquie, Sage Trifle

There are many variations on this humble spread. Everyone seems agree with the three main ingredients; cheese, mayonnaise, and pimiento. Then differences kick in. All types of cheese can be considered. The texture is up for much debate. Some use a mixer or blender to achieve a completely smooth product. More mayonnaise or less? Cream cheese? Then there are add-ins, onion, Worcestershire sauce, olives, jalapeno peppers, the list goes on.

Classic Homemade Pimiento Cheese

Although I will tamper with the ingredients, depending on what I have on hand, I remain, for the most part, a purist. I don’t enjoy mayonnaise, so I use as little as possible, and include the pimiento juice, along with some mustard for extra moisture. I insist that for the best finished product, good quality, extra sharp cheddar cheese must be used, and must be hand grated. If you have the cheese at room temperature before grating, you can get a better idea of the final texture, rather than working with cold cheese. I mix by hand, minimally, because I like the chunky, homemade look. If you want your Pimiento Cheese fluffier or creamier, go right ahead, add more mayonnaise and mix it more vigorously, it will still be delicious. Read More & Get Recipe

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