Hands down the Best Piminto Cheese recipe ever! A southern staple that is all about good cheese and the right combination of ingredients!
A DELICIOUS SOUTHERN CHEESE SPREAD
I recently had the opportunity to go on a media tour with the Wisconsin Milk Marketing Board. It was a wonderful tour of Wisconsin dairy farms and cheesemakers. Wisconsin honestly produces some of the best cheese. So, when I came home, I brought some of that world famous cheese home with me and decided I needed to make some of the best southern pimiento cheese!
FREQUENTLY ASKED QUESTIONS:
In its' simplest form, pimento cheese is made by combining shredded cheddar cheese, mayonnaise, salt, pepper and diced pimentos (which are just a type of small sweet red peppers). Everyone has their own way of making it but that is the most basic recipe. It is typically used as a cracker spread or in a sandwich.
That's a great question that doesn't have a simple answer. Pimento cheese is now synonymous with the south but was actually invented in the New York. Southerners took the original pimIento cheese recipe and added mayonnaise and shredded cheddar cheese to make it their own. The first version of pimIento cheese was created in New York with just cream cheese and pimentos. Some think because of Georgia's growing pimento industry in the early 1900's, it became a natural fit for the region.
I like to use a mix of my favorite Colby with an Aged Cheddar Cheese. Aged Cheddar Cheese is not great for cooking but it is perfect for snacking or in non-heated dishes
Both actually. Southern Living says it should be spelled "Pimiento" according to Webster's Dictionary but the dictionary lists "Pimento" as a variant name. So both are used interchangeably.
No. The oils will separate when you eventually defrost it and the texture becomes oily and not appetizing at all.
Pimento cheese is best eaten with 3 days after it is made. Store it covered in the refrigerator and do not freeze.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- mayonnaise
- Worcestershire sauce
- apple cider vinegar
- hot sauce (optional)
- sugar
- ground mustard
- kosher salt
- freshly ground black pepper
- diced pimento
- Colby Cheese
- sharp cheddar cheese
- green onion (optional)
HOW TO MAKE SOUTHERN PIMENTO CHEESE:
In a medium bowl, combine cream cheese, mayonnaise, Worcestershire sauce, apple cider vinegar, hot sauce, sugar, dried mustard, salt and pepper.
Then stir in green onion (if using). Finally, stir in shredded cheese and drained pimientos until fully coated with mayonnaise mixture.
Cover with plastic wrap and put into the refrigerator to chill for at least 8 hours. This helps the flavors really come together.
Then dig in!
Serve on crackers or sandwiches or stir into grits (yum!)
CRAVING MORE DELICIOUS RECIPES?
Southern Pimento Cheese (+Video)
Ingredients
- 3 ounces cream cheese, softened to room temperature
- ⅓ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons apple cider vinegar
- ½ teaspoon hot sauce (optional)
- 1 teaspoon sugar
- 1 teaspoon dried mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 ounce jar diced pimiento (drained well)
- 1 ½ cups shredded colby cheese
- 1 ½ cups shredded sharp cheddar cheese
- Optional: 2 Tablespoons sliced green onion
Instructions
- In a medium bowl, combine cream cheese, mayonnaise, Worcestershire sauce, apple cider vinegar, hot sauce, sugar, dried mustard, salt and pepper.
- Then stir in green onion (if using). Finally, stir in shredded cheese and drained pimientos until fully coated with mayonnaise mixture.
- Cover with plastic wrap and put into the refrigerator to chill for at least 8 hours. This helps the flavors really come together.
- Then dig in! Serve on crackers or sandwiches or stir into grits (yum!)
Video
Notes
- Keep leftovers refrigerated and enjoy within 3 days. Do not freeze.
- Use your favorite cheeses. Sharp cheddar cheese is the traditional cheese used to make pimento cheese.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Carlene
This is the perfect pimento cheese recipe! You can taste each component and it’s not heavy on the Mayo or cream cheese. Which is one of the things I love about this recipe. You did a great job Brandie !
Donna
Best recipe for pimiento cheese! and have tried many
Linda
I love this stuff! This is a bit different than my North Carolina Mom made it though. Sounds delish and I'm gonna give it a go! Thank you!
Brandie @ The Country Cook
Hope you love it Linda!
NikkiJ
Hello, I am making this. I shred all my own cheese by hand, which is different than store bought and fills a cup differently. Would it be safe to say you used 6oz of Colby and Sharp Cheddar?
Thanks!
Brandie @ The Country Cook
Hi Nikki - that would be safe to say! 🙂
Laura
I went through Wisconsin once and tried chocolate cheese. Pretty good! I love pimento cheese. Will have to try this.
Brandie @ The Country Cook
Laura - now that would be a new one on me! I'll have to look for it next time I go! Ha!
Laura
Is it supposed to be a 2 oz jar of pimentos? 12 oz would be an insane amount, plus I have never seen a jar that large. I am going to try it with 2 oz.
Brandie @ The Country Cook
Laura, sorry. It's a 4 oz jar. 🙂
Christine James
Thank you so much for visiting Wisconsin and for the great article. We do love our cheese here.
Terra Durbin
I'm going to make this next week end. Sounds wonderful. Love the cow's earrings..