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Author Notes: Confession – I’m not usually a fan of pimento cheese. In its common form its all wrong: mayonnaisey, full of preservatives, and with a freakishly unnatural hue. I used to turn up my nose at pimento cheese; it offended my delicate Northern sensibilities. I also could not get over the spelling v. pronunciation issue. They are PIMIENTO peppers, yet its pronounced PIMENTO cheese. What gives? Then we made a chevre pimento at work, and I was hooked. Like literally addicted. I started putting it in sandwiches, devouring it on crackers, and even came up with a baked pimento mac ‘n cheese recipe. I was converted! Whichever way you pronounce it, this spin on the traditional Southern favorite will surely be a crowd-pleaser, and might even convert a few of the doubters. —GreenEats
Serves: 8-12 (as an appetizer)
pound fresh chevre
cups shredded sharp cheddar
tablespoons sweet pickle relish
tablespoons chopped pickled jalapeño peppers (depending on preference)
tablespoons drained, chopped pimiento peppers
teaspoon garlic powder
salt & pepper to taste
- In the bowl of a mixer fitted with the paddle attachment, mix together the chevre, shredded cheese, relish, both peppers, garlic powder, and salt & pepper. Taste & adjust seasonings.
- Serve with crackers and veggie sticks. To store, put in an airtight container with plastic wrap pressed against the surface of the cheese. Will keep in the fridge for up to one week.