One thing I know for certain…southerners can make some damn good pimiento cheese. And, most Sundays, I am on auto-pilot, flying through the grocery store picking up my go-to brand of Palmetto Cheese Spread and calling it a day. But, this Sunday was going to be different.
Empowered with a family recipe, I set out to challenge everyday, store convenience and follow a Southern tradition where you make pimiento cheese at home. For me, this was only possible because (1) I married a man that loved pimiento cheese and (2) it is practicably unacceptable to bring store-bought ‘po cheese to family gatherings.
To be clear, I live among Southern cooking royalty. I consider the three Pickens ladies of Anderson County culinary experts in areas that I would otherwise be clueless. So, today I turned to the women of my husband’s family to guide me in executing pimiento cheese that genuinely rivals the best on the market.
What I learned was to keep it simple. Moreover, to rely on the method, preferably use a Mouli hand-crank grater and, of course, only use the sharpest of cheddar cheese. But, finally, take your time, and wait at least one hour after preparation to ensure perfection! This is truly the best pimiento cheese I have tasted….biased, yes, a little, but who wouldn’t be loving, learning from these amazing ladies. Xoxo, and homemade today! E.
- 1 8 oz. Block Extra Sharp Cheddar
- 1 4 oz. Jar Diced Pimientos, un-drained
- ⅛ t pure ground black pepper
- ¼ t salt
- ¼ c Hellmann’s Real Mayonnaise
- ¼ t Tabasco Sauce
- ¼ t Worcestershire Sauce
- Stir together all ingredients with a fork, until well blended. Cover and refrigerate 1 hour.
- I also LOVE to add a little extra heat to this recipe. To do so, stir in 1 finely diced, seed jalapeno during step 1 and continue by enjoying it on your cracker of choice, or as the ladies suggest, slathered atop the finest Wonder Classic White Bread with no shame!
However, I have also used a hand-held fine cheese grater and it was quite suitable!