Pimento cheese, used 9 different ways? Yes, please. We partnered with Cabot Creamery to share how to serve this classic spread at your next game day, whether it's morning, noon, or night.
If you’ve never had pimento cheese before, you have no idea what you’re missing.
The spread’s roots are Southern ones, and its blueprint—a blend of shredded Cheddar cheeses, chopped pimentos, mayonnaise—is pretty universal, while the particularities of each recipe are dependent on the maker’s preferences. Some, like the folks at Durham, North Carolina’s beloved spot Parker & Otis’ who wrote the Genius recipe, like a grassy touch of celery salt; I like a few generous dashes of hot sauce in mine; others add some kind of vinegary brine; and at the chain Rise Biscuits and Doughnuts, there’s cream cheese in there, which ups the tang and makes the resulting spread so thick it’s practically mortar. Some leave it chunky; some blitz it to a smooth purée. (Every Southerner has his or her own way of making it, just check out a few of these comments on Parker & Otis’ version.)
Happily for those not lucky enough to grow up knowing its charms, pimento cheese has found its way to the rest of the country and beyond—or we’ve found our way to it, rather, resulting in many a riff and learning the pleasure of a little pimento cheese washed down with a cold beer.
For your next game day, honor tradition and smear it onto salty, buttery crackers, dip jaunty spears of celery into it, or tuck it between crustless triangles of white bread. Or veer into the unknown: Pack it into an olive or slide a spoonful into an egg coddler. Or take a little inspiration from below (you’re first, baked potato):
First things first: You’ll need a recipe! Parker and Otis’ is a great starting point.
We partnered with Cabot Creamery to share how to serve this classic spread at your next game day, whether it's morning, noon, or night. See all of their cheeses, like the classic Seriously Sharp Cheddar, or Hot Habanero Cheddar and Pepper Jack, here.