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Pimento cheese is called the caviar of the South, and like every dish that people love that much, no two families make it the same way. The base does not change: sharp cheddar, diced pimentos with their juice, mayonnaise, black pepper and a little cayenne. The fights are about everything else. One camp swears by a spoonful of pickle juice. Another mixes in cream cheese so it spreads straight from the refrigerator. The largest camp of all says none of it matters if the mayonnaise is not the right brand.
Two rules matter more than any of the arguments. Grate the cheese yourself on the large holes of a box grater. Bagged shredded cheese is coated with anti-caking powder, and it never turns into the creamy, slightly rough spread that pimento cheese is supposed to be. And let it sit in the refrigerator for at least an hour, better overnight, so the pimento juice gets into the cheese. It turns into a different thing entirely.
Why this pimento cheese works
- Hand-grated cheddar. Fresh-grated cheese has no coating and binds with the mayonnaise into a proper spread.
- Pimento juice included. The liquid from the jar seasons the whole bowl and gives the pale orange color.
- Sharp, not mild. Extra-sharp cheddar stands up to the mayonnaise. Mild cheddar disappears.
- Time in the refrigerator. An hour minimum, overnight ideally. This is when it becomes pimento cheese instead of cheese and mayonnaise.
Ingredients
Makes about 3 cups, enough for 8 sandwiches or a party bowl. US cups with grams in brackets.
The base
- 1 pound extra-sharp cheddar (450g), grated by hand on the large holes
- 1 jar (4 ounces, 113g) diced pimentos, with their juice
- 3/4 cup mayonnaise (170g), preferably a Southern brand
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder (optional)
The three camps (choose one, or both)
- 1 teaspoon dill pickle juice
- 4 ounces cream cheese (113g), softened
A block of orange extra-sharp cheddar gives the classic look; half orange and half white sharp cheddar gives a rounder flavor. Do not use pre-shredded cheese.
How to make pimento cheese
- Grate the cheddar on the large holes of a box grater into a large bowl. Do not pack it down.
- Add the pimentos and all their juice, the mayonnaise, black pepper, cayenne and garlic powder.
- For the pickle camp, add the pickle juice now. For the cream cheese camp, beat the softened cream cheese with the mayonnaise first, then add it to the cheddar. For both camps, do both.
- Stir with a sturdy spoon or a spatula until everything is evenly coated and the mixture holds together. It should be spreadable but still rough with shreds of cheese, not a paste. Add another tablespoon of mayonnaise if it is dry.
- Taste. It should be sharp, a little peppery, with a faint heat at the end. Adjust cayenne and pepper.
- Cover and refrigerate for at least 1 hour, preferably overnight. Stir before serving.
Tips that make the difference
- Cold cheese grates cleaner than room-temperature cheese. Grate it straight from the refrigerator.
- For a smoother, deli-style spread, pulse half the finished mixture in a food processor and stir it back in.
- Let it sit out for 20 minutes before spreading on bread; it softens without going greasy.
- Season lightly with salt only at the end, if at all. Cheddar and mayonnaise carry plenty.
Variations
- Jalapeño. Add 2 tablespoons finely chopped pickled jalapeño and a little of their brine.
- Smoky. Use half smoked cheddar and a pinch of smoked paprika.
- Pimento cheese grits. Stir a cup into a pot of hot grits just before serving.
- Warm. Spread it on a burger patty in the last minute on the grill, or on toast under the broiler for 2 minutes.
Storage and make-ahead
Keeps in a covered container in the refrigerator for a week. It tastes better on day two than day one.
It does not freeze; the mayonnaise separates on thawing.
Serve on white bread, on saltines or celery, on a burger, in an omelet, or with a spoon at the refrigerator door at ten at night.
Frequently asked questions
What are pimentos?
Small, sweet, heart-shaped red peppers, sold roasted and diced in small jars. They are the same peppers stuffed into green olives. Roasted red bell peppers, diced, work in a pinch.
Which mayonnaise is best for pimento cheese?
The South is loyal to one brand from North Carolina, a sugar-free mayonnaise with a tangy finish, and there is a case for it here. Any full-fat mayonnaise works; avoid sweet salad dressings sold as mayonnaise.
Why is my pimento cheese greasy?
Usually the cheese was warm when mixed, or it was over-mixed in a processor. Grate cold cheese and stir by hand. A very warm room also softens it; keep it cold until serving.
Can I make it with cream cheese only, no mayonnaise?
You can use 8 ounces of cream cheese and 1/4 cup of sour cream in place of the mayonnaise. It becomes a thicker, tangier dip, closer to a cheese ball than the classic spread.
Pickle juice, cream cheese, or both. Make the base, pick a camp, and let it sit overnight. Then argue about it at the table, which is the whole point.
Southern Pimento Cheese (Hand-Grated, Three Ways)
Real Southern pimento cheese: sharp cheddar grated by hand, diced pimentos with their juice, mayonnaise, black pepper and cayenne. The base recipe plus the three family variations, pickle juice, cream cheese, or both. Cups and grams.
Ingredients
- 1 pound extra-sharp cheddar (450g), grated by hand on the large holes
- 1 jar (4 ounces, 113g) diced pimentos, with their juice
- 3/4 cup mayonnaise (170g), preferably a Southern brand
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon dill pickle juice
- 4 ounces cream cheese (113g), softened
Instructions
- Grate the cheddar on the large holes of a box grater into a large bowl. Do not pack it down.
- Add the pimentos and all their juice, the mayonnaise, black pepper, cayenne and garlic powder.
- For the pickle camp, add the pickle juice now. For the cream cheese camp, beat the softened cream cheese with the mayonnaise first, then add it to the cheddar. For both camps, do both.
- Stir with a sturdy spoon or a spatula until everything is evenly coated and the mixture holds together. It should be spreadable but still rough with shreds of cheese, not a paste. Add another tablespoon of mayonnaise if it is dry.
- Taste. It should be sharp, a little peppery, with a faint heat at the end. Adjust cayenne and pepper.
- Cover and refrigerate for at least 1 hour, preferably overnight. Stir before serving.
