Southern Pimento Cheese with Sharp Cheddar

Name: Southern Pimento Cheese with Sharp Cheddar
Prep time: 18 min
Total time: 18 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 16 oz (454 g) sharp cheddar cheese, block, at cool room temperature, grated on the large holes of a box grater (about 4 cups packed); 4 oz jar (113 g) diced pimentos, jarred, drained well in a sieve, pressed gently, and patted dry (about ⅓ cup drained); ½ cup (115 g) full-fat mayonnaise; 2 oz (57 g) full-fat cream cheese, softened at room temperature (optional); ½ tsp (1½ g) garlic powder; ¼ tsp (0.6 g) onion powder; ¼ tsp (½ g) cayenne pepper, plus more to taste; 1 tsp (5 ml) Louisiana-style hot sauce (optional); ¼ tsp (½ g) black pepper, freshly ground; kosher salt, to taste, start with a pinch (cheddar and mayonnaise are already salty)

From the MyKitchenBank Kitchen

Creamy, tangy, lightly spicy pimento cheese made with hand-grated sharp cheddar, diced pimentos, and a touch of cayenne and garlic powder. Serve it on crackers, celery, or a classic white-bread sandwich.

Prep: 18 min
Cook: —
Wait: 1 hr 25 min
Total: 1 hr 43 min
Makes: About 3 cups (8 servings of about ⅓ cup)

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Ingredients

8 servings

16 oz (454 g) sharp cheddar cheese, block, at cool room temperature, grated on the large holes of a box grater (about 4 cups packed)
4 oz jar (113 g) diced pimentos, jarred, drained well in a sieve, pressed gently, and patted dry (about ⅓ cup drained)
½ cup (115 g) full-fat mayonnaise
2 oz (57 g) full-fat cream cheese, softened at room temperature (optional)
½ tsp (1.5 g) garlic powder
¼ tsp (0.6 g) onion powder
¼ tsp (0.5 g) cayenne pepper, plus more to taste
1 tsp (5 ml) Louisiana-style hot sauce (optional)
¼ tsp (0.5 g) black pepper, freshly ground
kosher salt, to taste, start with a pinch (cheddar and mayonnaise are already salty)

Equipment (7)

Box grater (large holes)
Medium mixing bowl (2-quart / 2 L)
Small mixing bowl (1-quart / 1 L)
Fine-mesh sieve
Rubber spatula or sturdy fork
Airtight container (at least 3-cup / 750 ml)
Measuring cups and spoons

Steps

Before you start

Plan on about 1 hour 45 minutes in total: 25 minutes for the cheese to temper, about 18 minutes of hands-on work, and 1 hour of chilling.
Grate the cheese yourself from a block. Pre-shredded cheese is coated with anti-caking starch and makes the spread dry and gritty.
Take the cheddar and cream cheese out of the fridge 20 to 30 minutes before grating so they grate cleanly and mix easily.
Use a full-fat mayonnaise, preferably Duke's or a similarly tangy one, for authentic flavor.

1
Temper the cheese
- Remove the cheddar from the fridge and let it sit on the counter for 20 to 30 minutes, until it is cool but not sweaty.
- If using cream cheese, set it out now as well so it softens fully.
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Ready when: Cheddar feels cool but no longer rock-hard; cream cheese yields easily to a finger press
Tip: Don't let the cheddar get warm or oily, which makes the final spread greasy.
2
Grate the cheddar
- Using the large holes of a box grater, grate the cheddar into a medium bowl, about 4 packed cups.
- Toss the shreds lightly with your fingers to separate any clumps.
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Ready when: All the cheese is grated into loose, fluffy shreds
Tip: Grate over a sheet of parchment if you like, then slide it into the bowl for easy cleanup.
3
Drain the pimentos
- Tip the pimentos into a fine-mesh sieve and let them drain for 2 minutes.
- Press gently with a spoon, then blot on a paper towel.
- You should have about ⅓ cup of fairly dry pimentos.
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Ready when: Pimentos are damp but no longer dripping
Tip: Excess brine thins the spread and makes it weepy, so drain thoroughly.
4
Mix the dressing
- In a small bowl, stir together the mayonnaise, softened cream cheese (if using), garlic powder, onion powder, cayenne, black pepper, and hot sauce (if using) until completely smooth with no cream cheese lumps.
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Ready when: Mixture is smooth, uniform in color, and speckled with spices
Tip: Mixing the seasonings into the mayo first distributes them evenly, avoiding pockets of cayenne.
5
Fold everything together
- Add the dressing and drained pimentos to the grated cheddar.
- Fold with a rubber spatula until every shred is coated.
- For a chunkier spread, stop as soon as it is combined; for a creamier spread, press and stir firmly with the back of a fork for another minute.
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Ready when: Cheese is evenly coated and holds together when scooped, with orange-red flecks of pimento throughout
Tip: Don't use a food processor unless you want a smooth, paste-like texture.
6
Taste and adjust
- Taste a small spoonful.
- Add a pinch of salt if needed, and another pinch of cayenne for more heat.
- Stir to combine.
- Remember the flavor will deepen and the heat will build as it chills.
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Ready when: Tangy, savory, and mildly spicy with a clear sharp cheddar flavor
Tip: Go easy on the salt; sharp cheddar and mayonnaise are both salty.
7
Chill to meld
- Transfer the spread to an airtight container, pressing it down so the surface is level, and seal with the lid.
- Refrigerate for at least 1 hour, or up to overnight, for the best flavor.
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Ready when: Spread is cold, firm, and scoopable
Tip: Let it sit out 10 minutes before serving if chilled overnight so it softens slightly.

Good to know

Tips

Grate cheddar from a block on the large holes; it gives the best texture and creaminess.
Drain and blot the pimentos well to prevent a watery spread.
Fold gently for a chunky, rustic texture; mash with a fork for a smoother one.
Serve with buttery crackers, celery sticks, on white bread sandwiches, or melted on a burger or grilled cheese.

Make ahead

Make up to 3 days ahead. The flavor is best after 8 to 24 hours of chilling. Stir briefly before serving.

Storage & reheating

Refrigerate in an airtight container for up to 5 days. Not recommended for freezing, because the mayonnaise separates and the texture turns grainy and watery after thawing. Serve cold or after 10 minutes at room temperature; don't leave out longer than 2 hours.

Substitutions

diced pimentos, jarred → jarred roasted red peppers. Drain, pat very dry, and finely chop to about ⅓ cup. The flavor is slightly smokier and less sweet.
full-fat mayonnaise → half mayonnaise, half plain full-fat Greek yogurt. Gives a tangier, lighter spread; use ¼ cup (58 g) of each.
cayenne pepper → smoked paprika. Use ½ teaspoon for a smoky, milder spread with little heat.
sharp cheddar cheese, block → extra-sharp white cheddar. Works equally well in the same weight; the spread will be paler but just as flavorful.