Pimento Cheese, while is staple is the south, has roots that go back to Yankee territory. That “Yankee” territory is New York. Yep, the South adopted Pimento Cheese from the Yankee’s and made it their own. Depending on where you are in the United States is how the Pimento Cheese will be made.
Some use finely grated cheese while others use a larger grate. Some use Sharp Cheddar Cheese, some use Medium Cheddar Cheese. Looking back at the origin of Pimento Cheese, farmers would use soft, unripened cheese that eventually evolved into cream cheese. This was back in the 1870’s (www.southernliving.com/dairy/cheese/pimento-cheese-history)
Regardless of how it got started, Pimento Cheese is a staple not only in the South but in many parts of the US. Whether you have your Pimento Cheese with crackers, Bruschetta Toasts, Bread Sticks, or by itself, you will have a great appetizer or meal.
In this video, I call on Kellie Pickler and challenge her to see how she makes Pimento Cheese.
4 cups of Medium Sharp Cheddar Cheese, shredded. Shred and set aside
1/2 to 3/4 cup Mayonnaise
4 oz Pimento’s
Dash of Salt
1/4 to 1/3 teaspoon Calabrian Chili Oil
Dash of Worcestershire Sauce
In a separate bowl, mix the Mayonnaise, salt, Calabrian Chili Oil and Worcestershire Sauce. Mix well. Add the mix to the cheese. Mix well and serve.