Serious Pimento Cheese

Published on Wednesday, February 23, 2011, by Sarah Perry / Edit Post

Mr. Haney has spent years perfecting his technique for homemade pimento cheese, a spreadable and totally addictive concoction of cheddar cheese, pimento, and mayonnaise. His advice? First, grate your own cheese. "The pre-shredded junk is loaded with cellulose powder and doesn't contribute to a good spread texture or mouth feel," says Mr. Haney. "Additionally, those are mediocre cheeses, anyway, and don't have as much flavor as high quality cheeses." Second, he uses Mario brand pimientos. "These pimentos are richer in color and flavor. The juice is richer than other brands, too, and adds lots of flavor and color to the spread," he says. Third, use the best mayonnaise possible—ideally homemade.

Finally, "Chill the pimento cheese overnight before the initial serving," says Mr. Haney. "Not only does it allow the ingredient flavors to come together, it will allow the spread to become firm, regardless how much mayo and pimento juice you used. The cheese acts like a sponge and absorbs liquid. After this initial chilling, the spread should be perfect to serve at any temperature."

Discuss: Pimento Cheese (Long)

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  • In a pinch, Palmetto Cheese from Pawleys Island Speciality Foods or Augustas Pimento Cheese will do, but when I really want to show off I use this recipe from the late Bill Neal. Make sure you add the bourbon and use good cheese!

    12 oz. Aged white cheddar cheese (Sometimes I use 8oz white and 4oz yellow cheddar, just make sure it's good cheese)
    1/3c. grated Parmesan cheese
    1/4 c. diced...+READ

    In a pinch, Palmetto Cheese from Pawleys Island Speciality Foods or Augustas Pimento Cheese will do, but when I really want to show off I use this recipe from the late Bill Neal. Make sure you add the bourbon and use good cheese!

    12 oz. Aged white cheddar cheese (Sometimes I use 8oz white and 4oz yellow cheddar, just make sure it's good cheese)
    1/3c. grated Parmesan cheese
    1/4 c. diced canned pimentos drained (I diced them a bit finer than right out of the jar)

    6 Tbsp mayo (I use Dukes but Hellmans will do)
    1 1/2 tsp bourbon
    1/4 tsp chili powder
    1/8 tsp freshly ground pepper
    1/8 tsp ground cumin

    Grate the cheddar by hand, I like a finely grated cheese. Add the rest of the ingredients and stir lightly to mix. Refrigerate for 30 minutes before serving with crackers.-COLLAPSE

  • Sounds delicious! Is it possible to get the recipe proportions for this old Southern favorite?