Pimento Cheese Spread – Marcella The Cheesemonger International Guilde des Fromagers
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Pimento Cheese Spread

On Master’s Sunday, The Lady, The Man and this feline foodie always eat Pimento Cheese Sandwiches because ti is a tradtion. I wrote about this on my other blog. You can read that entry by clicking here.

While The Lady refuses to divulge the exact recipe which was handed down to her by her mother, she did agree I could share the following:

Use equal parts of Medium Cheddar and Extra Sharp Cheddar. Because we live in the Pacific NW, The Lady uses local cheeses such as Beechers (Flagship is perfect) or Tillamook (The Lady’s favorite is the Extra Sharp that is aged over two years). Cube the cheese.

Take a dollop of mayo and put in your food processor. Set on a low setting and begin processing.

Add one jar of pimentos, including the juice, to your food processor. Add one third of the cheese and continue processing.

As the cheese is incorporated and the mixture becomes creamy, gradually add the remaining cheese. Once cheese, mayo and pimento and incorporated and creamy, you may need to add a little more mayo to get the desired creaminess.

Add black pepper to taste.

You can get creative and add other herbs and spices; but you can’t beat the basic pimento cheese.

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