I have kind of a funny relationship with the South. I spent most of my childhood in the land of sweet tea and fried chicken, but while living there, I don’t know if I would have ever identified as “Southern.” There are some ways in which the South and I just didn’t really get along, and when I left, I figured I’d head out and not look back. In that funny twisty-turny way that life likes to go, though, since leaving for the Tundra I’ve come to appreciate the South in ways I didn’t anticipate. I’ve found that there are a lot of things I’ve come to miss, a lot of things that I’ve brought with me, many of which I didn’t even know were Southern until I left.
Like the word “poot.” Y’all, somebody just pooted.*
*I am alarmed by some of the Urban Dictionary definitions of this word. No, guys, it just means fart.
And, more relevantly, pimento cheese. It’s no secret that the one thing I’ve had no trouble embracing about my quasi-heritage is the cuisine. Batter it and fry it, dump a pound of sugar in it, extra mayo, extra butter, please and thank you. When it came to pimento cheese, though, I didn’t even know it was a thing that was Southern, and not merely ubiquitous. Until my first summer in New York, where I got hit with a sudden craving for a plain old pimento cheese sandwich on white bread — simple enough, until I spent literally hours combing the lower part of Manhattan for a store that sold it. I was baffled. And then informed by Google and Wikipedia (my most reliable sources of information) that it is “a common food preparation in the Southern United States.” Um. The entirety of the rest of the United States was a food desert.
I kid. (Partially.) But I mean, cheese and mayo? And not only that, but creamy, just barely pungent extra sharp cheddar, paired with the sweet tang of rosy pimiento peppers and a touch of heat from a pinch of cayenne, and married with mayonnaise? From my perspective, that seems like a recipe for culinary ubiquity however you slice it. There’s still hardly anything I’d want more than cold pimento cheese and a sleeve of Ritz crackers on a hot picnic day.
So, in honor of the ultimate picnic weekend coming up this week, I thought I’d share a super simple, super traditional recipe for pimento cheese. It’s kind of beautiful that something so delicious is really so simple — just good cheese, good mayo, jarred pimientos, and a sprinkling of your seasonings of choice. (Somehow, while pimento cheese itself isn’t readily available, I found jars upon jars of pimiento peppers at my local Key Foods. Holla Goya brand!) There are a million variations, as I’ve noted briefly below, but I’ve kept mine pretty traditional. For this most important ingredient for me, I found (you know, besides everything else) is time — just after mixing, pimento cheese just tastes like cheddar wearing a mayo jacket. But given an overnight rest, it turns into that sweetly tangy-creamy spread that I die for. Here, I served it sandwiched in choux puffs (made using this genius recipe by Michael Ruhlman of Ratio fame), but you can do anything you like with it — you could put it in the choux puff and make gougeres (genius), put it in grilled cheese, over hot dogs, or just plain on crackers or white bread (my favorite, personally).
I really think this is too good to be regional.
(Also, if you’re curious, I did end up finding premade pimento cheese on that fateful afternoon — at Trader Joe’s! I happen to really like their brand, so you should check it out if you want a sampling of the best picnic spread you’ll ever have.)
Pimento cheese
As is very aptly put by the folks over at Food52, you’ll find a million different ways that are “the only way to make pimento cheese” — some add cream cheese, others Worcestershire sauce, minced onions, pickles, celery salt. This is a simple starting point, and makes the pimento cheese I know and love, but feel free to experiment from here.
Ingredients
- 8 ounces extra sharp cheddar cheese, coarsely grated (I used half white and half regular)
- 1 7-oz jar pimiento peppers, drained and diced (if you can’t find them, roasting a sweet bell pepper will work in a pinch)
- 1/2 cup mayonnaise
- 1/2 tsp sea salt
- 1/2 tsp sugar
- 1/8 to 1/4 tsp cayenne pepper (more if you like heat)
- pinch ground black pepper
Instructions
- Mix together cheese, diced pimientos, and mayonnaise. Season with salt, sugar, cayenne, and black pepper (you might want to add these to taste, though the above amounts are what I prefer) and mix again.
- Let chill in the fridge for a few hours, ideally overnight, to give the flavors time to combine. This is so key — I thought it was good the day I made it, but mindblowingly so the next day.
- Serve! As a dip for crackers, celery, in plain ol’ white bread or in a grilled cheese (what?! Yes.) Or, as here, sandwiched in some choux pastry. The cheese will keep up to a week in the fridge.
How to Philosophize with Cake
I’ve never tried pimento cheese, not being Southern at all, but it sounds awesome! I’ll have to try it someday.
tworedbowls
I hope you love it if you do!! It’s a treat for sure 🙂
leahgreenbergdavis
These pictures are awesome!! I too moved to New York for 5 years after growing up in South Carolina (and now I’m back in the south). I’ve never made pimento cheese, though, so I will have to give this a try! I had totally forgotten about the word “pooted”!! People totally used to say that when I was a kid. That gave me a good laugh 🙂
tworedbowls
HAHA RIGHT? I’d forgotten about it too until I saw it in this: https://www.youtube.com/watch?v=chrEsZffie8 Lord have mercy.
Erika
Ha “pooted”.. that is definitely southern.. much like the greatness of pimento cheese. This looks amazing, especially with those choux puffs…
tworedbowls
<3 Thanks girl!!!
Maria
I’m taking your recipe as a sign that I have to make this. It’s been on my mind a lot lately! Serving it with choux puffs sounds so, so good!
tworedbowls
Yes! I’d never had it on choux puffs before and while it might not beat a good old Ritz cracker in terms of sentimentality, it’s pretty darn good…. I hope you like it if you try it, Maria 🙂
thatumamilife
Sounds like the process of making a “personal” recipe for pimento cheese would be a day well-spent in the kitchen. I was in the south for college (well, Chapel Hill, so not quite the hxc South!) and I unexpectedly miss it all the time…
http://thatumamilife.wordpress.com – a clean eating bento blog. Japanese or Asian-inspired.
tworedbowls
Chapel Hill!! You might not like to hear where I went to school……. haha… 🙁 I can see why you’d miss it though — I love your area and Franklin St has SUCH GOOD FOOD!
thatumamilife
Oh no! Frowny face indeed! In that case, I think we both just have to agree to love to hate, in the best sense/tradition possible!
And, Durham isn’t doing too badly itself, food-wise! I was at the courthouse judging a mock trial tournament last semester and was super impressed with how well downtown Durham has developed. Lots of little artisan and small batch shops!
tworedbowls
It’s so true!!! It happened as I was leaving and I’m bummed I wasn’t around to see it develop more… also HAHAH omg even the computer knows about our rivalry.. I had no idea that was going to show up as an angry face!!! -__- I have to say as the years go by since I’ve graduated when I come across someone else from the RDU area, it’s more a kinship than enmity now 🙂 so “love to hate/love to love”? 😉 <3
thatumamilife
I feel the same way! Carolina and RDU are so often overlooked as kickass places to live and go to school, it’s always great to meet someone that “gets it.” Have a great weekend!
Eggton
I love it! I am serving pimento cheese at my wedding, during the cocktail hour. My friend and I are going to make it a day or two beforehand and serve it on trays with Ritz crackers (the supposed “correct” way in the South) along with my friend’s pimento goat cheese. Do you like goat cheese? If so, send me your address (seriously–email it to me!) and I will send you some. I used to work for her goat cheese company in Alabama, and often had bread from the farmer’s market slathered with pimento goat cheese for dinner.
Speaking of farmer’s markets, the ginormous one at Logan Square (I think it’s kind of like the Union Square one in NY) opened last week but I didn’t make it. The ones closer to me in the suburbs start in 2 weeks, which feels like an eternity from now, doesn’t it?
tworedbowls
GURL. Pimento cheese at your wedding? I always knew you were a culinary genius but Katherine you are a culinary genius. You just won the award of best wedding of ever. And also, pimento goat cheese just blew my mind in the best way.
Kathryn
Pimonto cheese is one of those mythical things that I’ve read about but never actually eaten (a bit like biscuits). I feel like I should try it but I also feel like once I do, there’s no turning back and there will be pimento cheese on EVERYTHING.
tworedbowls
Hahahaha! That’s been my life since I made this on Saturday. Pimento cheese OD…… I’ll be so interested to hear how you like it if you do end up trying it sometime!
wallflourgirlla
I loved this post so much, especially for its honesty and thinking back to your roots! Yay Trader Joe’s (they save me EVERY day–that cookie butter? Uh, yeah. And that hummus? YES). I’m glad you found a way to do it on your own, though, and these photos just blow me away. Thank you for sharing, and have a lovely day.
tworedbowls
Aw, thanks so much, lady. That means a lot (I was worried it was a little negative!) and I so appreciate you saying it. YES to TJ’s everythang! Hope you’re having a lovely week yourself!
steph
pimento cheese has never been appealing to me before reading your post, cynthia! and to make savoury cream puffs…i die!
tworedbowls
Hahahah it’s totally a gross combo on paper, isn’t it? But I promise there’s something to it… 😉 Hope you’re having a fabulous week, Steph!
cakeoversteak
These pics are great … again. I have to mention that I went back through your older posts the other day to see how this blog has evolved, and WHOA! Girl, your photography has come SO FAR in the relatively short time that you’ve been blogging. I love your setups – it’s very Food52-esque and also reminds me of Linda’s photography on The Tart Tart (two super compliments). Keep it up! It’s so inspiring.
tworedbowls
Those are huge compliments, Sara! I’m blushing — thanks so much. And also blushing from embarrassment at my earliest pics … oh boy. Haha.
Lindsey
i feel like we were in the opposite scenario, because i never knew that pimento anything existed but in the center of olives! frank took me down south 4 years ago to meet his family and it was my first time below the mason-dixon, every time i looked on a menu it had something to do with pimento, i had no idea why it was such a thing. but nowadays i get the cultural/regional pimento divide. and it’s funny how you describe not really identifying as a “southerner”, frank doesn’t either – he doesn’t even have an accent! but there are some things, especially food items, that are super southern about him similar to your affection for pimento cheese!
tworedbowls
It’s so funny and gratifying that you said that about your man! It resonates with me — I don’t have an accent either, but as the years have gone by little things have popped up here and there that I never knew I had in me and never knew was Southern. Mm mm, that food. 😉 I hope you’re having a lovely week, Linds! (Did you see Memorial Day is supposed to be HOT — can’t wait!!!!)
Jessica (Coco & Mingo)
I’ve never heard of anything like this before! It’s like a cocoa puff but with CHEESE. ugh. so good! And those peppers make it look so dang pretty (it’s the first thing I noticed!) I thought they were bits of strawberry or something at first, your photos are gorgeous, as always 🙂 And you are TOO funny, I love this post, and you and your “poots” LOL. I will try to use that (although it will probably not stick), it sounds so much more lady-like…
tworedbowls
Bahahaha it’s the funniest word, isn’t it? It makes me giggle every time. I hope you’re doing wonderfully, Jess — and not too busy! Thanks so much for such sweet words <3
Milk and Honey
I’ve never tasted it, but that’s about to change. Sounds to good to miss.
tworedbowls
I hope you like it if you try it, Jen! Thanks so much!
HortusCuisine
Love the pics as always, Cynthia!
Funny how this is not the first time I hear about not findin southern ingredients in NY. I mean, I found 100% Italian brands that I couldn’t find in Italy in NY, so how’s that even possible?!
I feel exactly like you about feeling at home. It’s actually a feeling that can provide a learning process, so I enjoy it more now.
The closest I’ve ever been to the south of the US was watching the prince and the frog, I guess. Also, the US headquarters of the company I work for is in Atlanta. God, the accent down there!
I would pretty much die if I ever were to go there. These would make me so sick xD
But you made them so they’re gorgeous <3
tworedbowls
Hahaha! The food can be pretty intense, all right. Thanks so much for the kind words, Valentina! Can’t wait for next week :):):):)
dinnersforwinners
haha — I find Urban Dictionary disturbing, and often wrong, as well! Oh wow, this post reminds me of the one time I ate a pimento cheese sandwich when visiting friends in Tennessee, on white bread, at a tiny cafe on the porch under a very humid sun. It was perfection. It’s true, I’ve never seen it around here locally! Would love to try this for a cookout this weekend! Your photos are gorgeous — nothing new there, but, I’m ga-ga for them anyway! 😉
tworedbowls
Aw, thank you so very much — you’re so kind! And right?! I’m kind of scared to open it whenever I see a link pop up. Lol. (And yet morbidly curious…) Your pimento cheese experience sounds just perfect, and quintessentially southern 🙂
girlinbrogues
I’ve heard about pimento cheese before, but never really knew what it was! Great post again!
Saskia / girlinbrogues.com
tworedbowls
Thank you so much, Saskia!
Katrina @ Warm Vanilla Sugar
As if you made your own!! SO COOL!
tworedbowls
Thanks so much, Katrina!! 🙂
Jessica's Dinner Partyht
It’s funny how underappreciated things are when they’re so readily available!
Lovely recipe as usual!
tworedbowls
Right? Followed by the sudden chagrin when it’s not. Haha. Thanks so much, Jessica 🙂
Tieghan
I have never actually had pimento cheese. Now though, now I need to give it a try and stop being freaked out buy mayo. This looks awesome!
tworedbowls
Haha! Mayo is pretty skeevy if you think about it, it’s true….. Thanks so much, Tieghan 🙂
Samina | The Cupcake Confession
I’ve never actually eaten a savory choux pastry and anything with cheese makes me drool!!!!!!! This, therefore, gives me the perfect opportunity to make these lovelies!
tworedbowls
I hope you like them if you do, Samina!! Savory choux was new to me too but I loved it 🙂
Skye
Your photos get more and more beautiful every week, Cynthia – so inspiring! And I love your twist on Southern food – all the way from England it seems awfully exotic… Need to try pimento cheese. Xx
tworedbowls
Baha!! I love that Southern food could seem exotic — that makes my day. As do your wonderfully kind words! Thank you so much, Skye <3
Sini | my blue&white kitchen
I’ve never had pimento cheese. NEVER!! Is that crazy? Maybe not as I’m not located anywhere near the South. But hey, “the Tundra”? What Tundra? Made me curious 😉
tworedbowls
Haha not crazy at all!!! In fact, I think there’s prob a sizeable portion of the US who doesn’t even know what it is 😉 And also LOL at the Tundra — you caught me being hyperbolic. I moved to Boston initially after leaving the South and it was my first serious winter of any kind, but I’m pretty sure my friends from Canada thought it was positively balmy (as you might have, too!)
Nicole
If I could have found jarred pimiento peppers I would have made this ages ago, but for some reason did NOT think to use roasted red peppers. Thanks! Also, I probably should search a little harder for jarred pimientos because they have to be around here somewhere, right? 🙂 I love the sound of this with a sleeve of crackers on a warm day.
tworedbowls
You’ll have to tell me how you think roasted red peppers match up if you try that! But yes!! I think you could find jarred pimientos — I was actually really surprised at how available those were (when pimento cheese is practically unheard of). I used Goya brand and found it in the Mexican food aisle at my Key Foods. Hope you track some down too 🙂
egeedee
If it says cheese in it, I’m eating it. Yumm! I want to stuff that in a mushroom. I think it’s quite interesting to hear Americans speak about parts of their country like it’s a total alien thing. It goes to show how diverse people are, especially when it comes to food. I’ve lived here only for two years and I definitely see the differences even though I have no way of describing it to family in Indian. To them, American food is flavourless junk a la McDonald’s. I’ll try opening their eyes someday. Now please pass the pimento cheese. I would like to dip fries in them.
tworedbowls
AMEN! And omg… pimento cheese-stuffed mushrooms are a new level of genius, Edlyn. AND fries!!! AAHH! Are you sure you aren’t Southern?
I completely agree with you too re: American regional cuisines. It’s really so interesting — like, even though I am pretty familiar with Southern cuisine, I know next to nothing about Louisiana-style Cajun food, a whole different kind of Southern … The diversity is part of why I found it so hilarious that only TJ’s had pimento cheese. It’s like part of their whole trend with making exotic foods accessible in little frozen packages…. but it’s from a place right here in the US! Too funny.
Thanks for this totally awesome and thoughtful comment, Edlyn 🙂 You’ve started my Friday off right!
Mama's Gotta Bake
I have to say the photos are lovely. I can’t believe it, but I have never had pimento cheese. We our having a picnic weekend, and I will be putting this on the menu.
amy
We moved to Savannah, GA from Seattle two years ago, and it took me approximately 18 months to muster the courage to try pimiento cheese! The homemade stuff is my new guilty pleasure on crackers, though choux puffs look divine, too!
Shikha la mode
Pimiento cheese is DA BOMB. There is one Louisianan/Southern restaurant here in SF that serves it for free instead of bread and I am ALL up on that.
Janine
These look great! I’ve never tried pimento cheese before either – Curious about the taste. Will have to bring this up at the next wine and cheese party =) By the way, have you heard of the writing process blog tour? I’d be great if you could join in, let me know if you’d like to and I can forward you the details!
mandylee@ladyandpups
these little babies just made me pooted… in the most overly-excited way…
cococakeland
aw!! i am fascinated by the american southern foodstuffs!! i am very far away, in vancouver, bc canada! (here it is a mega melting pot of ALL cuisines, with a strong emphasis on asian) …! i’ve never tried pimiento cheese, but DANG IT all stuffed into a beautiful choux puff, this looks delicious!!! cynthia your blog is completely DROOL worthy!! xo
Carol
i went to Egg in Williamsburg today and they had pimento cheese on the menu! i thought of this post. 🙂 i went to college in the South and came away with a love of southern food too – especially sausage, biscuits & gravy (which is also available at Egg, incidentally). also, tangentially related: Wangs (http://parkslopestoop.com/blog/food/wangs-brings-asian-spin-on-chicken-to-union-street) on Union St. has great fried chicken and other Southern dishes with an Asian twist. i’ve had it a couple times and love it!
Anna Jēkabsone
Wow! I looks like I have a great search ahead to answer 2 questions – how likely it is that I will find a pimento cheese in a tiny country far, far away from the States and if not, how likely it is that I will find pimentos 🙂