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#Post#: 7034--------------------------------------------------
🧀... Pimento Cheese...
By: Talitha Date: August 25, 2021, 2:34 pm
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for Queenie, who'd asked
"Does all pimento cheese have mayonnaise?"
and today asked that I post it here.
My original reply---
Mine has a smidge but it's optional, just enough to make
hand-mixing easier.
1 part x-sharp cheddar, 1 part jalapeno jack, 1 part cream
cheese
Diced pimento... 8 ounces for each 1.5 pounds of cheese
seasoned with worchestershire, salt and black pepper
dat's it
(grate cheddar and jack, bring all cheese to room temp for easy
mixing)
love,
Taloise
#Post#: 7051--------------------------------------------------
Re: 🧀... Pimento Cheese...
By: Talitha Date: August 25, 2021, 2:53 pm
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My favorite way to eat this is as a toasted cheese sandwich,
though traditional untoasted is fine. Good on crackers, too, of
course, and with raw veggies. Stuffed in celery stalks is
traditional.
#Post#: 7055--------------------------------------------------
Re: 🧀... Pimento Cheese...
By: Queenie Date: August 25, 2021, 2:57 pm
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Questions:
how finely does the cheese need to be grated?
How small the dice on the pimento?
Have you ever tried this with Cabot wickedly habanero cheese?
#Post#: 7070--------------------------------------------------
Re: 🧀... Pimento Cheese...
By: Talitha Date: August 25, 2021, 3:14 pm
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I grate the cheese on the grater holes that are about 1/4"
across. Finer than that would be okay, too, natch. The main
thing, I think, is to have the cheeses at room temp to make
blending easy. I use a big silicon scraper-spatula to mix it
into a creamy blend... not many, if any, separate gratings are
visible like you often see in store-prepared pimento cheese
spreads.
Cabot habanero would be great, I'm sure. I alternate between
Wisconsin Cheese Mart's Habanero Jack and their Jalapeno Jack,
depending on which one they had in stock when I ordered. I use
their 5-year-old X-sharp cheddar because it's what I buy in bulk
but any good x-sharp cheddar will do. Cabot's Seriously Sharp
is excellent in it.
💚
#Post#: 7077--------------------------------------------------
Re: 🧀... Pimento Cheese...
By: Queenie Date: August 25, 2021, 3:22 pm
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[quote author=Talitha link=topic=158.msg7070#msg7070
date=1629922478]
I grate the cheese on the grater holes that are about 1/4"
across. Finer than that would be okay, too, natch. The main
thing, I think, is to have the cheeses at room temp to make
blending easy. I use a big silicon scraper-spatula to mix it
into a creamy blend... not many, if any, separate gratings are
visible like you often see in store-prepared pimento cheese
spreads.
Cabot habanero would be great, I'm sure. I alternate between
Wisconsin Cheese Mart's Habanero Jack and their Jalapeno Jack,
depending on which one they had in stock when I ordered. I use
their 5-year-old X-sharp cheddar because it's what I buy in bulk
but any good x-sharp cheddar will do. Cabot's Seriously Sharp
is excellent in it.
💚
[/quote]
These are important notes, thank you.
The ones I've tried are already made in the store (plus I'm in
New England, a place not exactly known for its pimento cheese)
and I found them simultaneously bland and slimy and weirdly
sweet and not really creamy at all. It looks like somebody put
a bag of shred ched into a cup of mayonnaise and it's just not
nice.
But! I like pimentos. I love cheese. How bad could it be?
#Post#: 7080--------------------------------------------------
Re: 🧀... Pimento Cheese...
By: Talitha Date: August 25, 2021, 3:26 pm
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oh, and how fine a dice on the pimento?
I buy the 8-ounce jars* of diced so lemme think....... 1/4" dice
mebbe?
Pretty fine but not minced or mashed. Diced.
*because I found that the amount of pimento in an 8 ounce jar
(drained) was a good ratio for the 3-blend cheese amount. It's
based on cream cheese coming in 8-oz packages so I use 8 ounces
each of the other two. 1.5 pounds total cheese.
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