Pimiento Cheese…it’s as Southern as Moon Pies and Coca Cola (pronounced Co-cola ’round here). It doesn’t matter whether it’s on a cracker, grilled pimiento cheese sandwiches, mushy white bread or a crispy stick of celery…whichever way it’s being delivered straight to my pie hole? I’m one happy girl! Who knew this delight wasn’t widely consumed outside the South? How sad is that!?
For such a simple thing, many an argument rage as to the “best” way to prepare it.
First is the cheese. I remember making pimiento cheese as a kid, I’m pretty sure my mother used Velveeta (perhaps for economy), but this made her a pimiento cheese amateur. The cheese you use is so important and sharp cheddar cheeses are the key!
There is also much debate about the method used to process the cheese; they are: the meat grinder method (which I still do on occasion), grating (which I commonly do now, for the sake of ease) and the mashing method (which I am bumfuzzled by the thought of, actually).
Some people put in onion and dill pickle and all other sorts of things. Not me…I’m a keep-it-simple-pimiento-cheese kinda girl.
And that is all there is to it!
- 8 ounces Sharp cheddar cheese, grated
- 8 ounces Sharp white cheddar (I use Vermont), grated
- 4 ounces diced pimientos
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1¼ cup mayonnaise (I use Duke's now)
- Grate the cheeses using the grating blade of a food processor.
- In a large bowl, combine the grated cheeses and all the other ingredients.
- Cover and refrigerate. Over night is best...somehow it's always better when it's had a chance to set before eating.