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Pimento Cheese
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Nathan Brand

Nathan Brand

Pimento Cheese

12h 25m

This pimento cheese is equally delicious on a celery stick, in a tea sandwich, or with chips. An unreasonably cold martini goes amazingly well next to this—the warmth from the cayenne and black pepper really brings the two together.

Make sure you serve the cheese at room temperature for maximum flavor and spreadability!

  • Grate 2 cups of smoked sharp cheddar cheese and transfer to a bowl

    Step 0
  • Dice 1 drained piquillo pepper

    Step 1
  • Transfer the cheese to a stand mixer with the paddle attachment

    Step 2
  • Add ¼ cup of mayonnaise and the chopped piquillo pepper

    Step 3
  • Add salt and ground black pepper to taste

    Step 4
  • Add smoked paprika and cayenne powder to taste

    Step 5
  • Mix on low speed until homogenous and sticky, but still chunky

    Step 6
  • Transfer to clean jars, taking care to keep the top clean and flat

    Step 7
  • Refrigerate the cheese mix overnight to firm

    Step 8
  • Let it reach room temperature before serving. Sprinkle more smoked paprika to taste. The pimento cheese is ready

    Step 9
  • Enjoy it with crackers, pickles, and a freezing-cold Martini!

    Step 10

Yield 2¼ cups

  • Smoked Sharp Cheddar Cheese

    Smoked Sharp Cheddar Cheese

    2 cups
  • Canned Piquillo Pepper

    Canned Piquillo Pepper

    1
  • Smoked Paprika

    Smoked Paprika

    to taste
  • Cayenne Powder

    Cayenne Powder

    to taste
  • Mayonnaise

    Mayonnaise

    ¼ cup
  • Black Pepper

    Ground Black Pepper

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Stand Mixer

    Stand Mixer

  • Paddle Attachment

    Paddle Attachment

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