Spicy Chevre Pimiento Cheese
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 , 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! Well, sort of. I still don’t like traditional pimento cheese, but the rendition that I’ve come up with has become a staple in our house and will remain so for years to come. This recipe makes a large portion, feel free to halve it, or better yet share some with your friends and family.
Spicy Chevre Pimiento Cheese
- 1 lb fresh chevre (preferably unsalted)
- 2 c shredded sharp cheese (your choice)
- 3 tbsp sweet pickle relish
- 2-3 tbsp chopped pickled jalapeño peppers (depending on preference)
- 3 tbsp drained, chopped pimiento peppers
- 1 tsp garlic powder
- salt & pepper to taste
- In the bowl of a mixer fitted with the paddle attachement, 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.
This recipe sounds terrific, and I can’t wait to make it! However, as a Southerner, I am dismayed that you haven’t yet had regular pimento cheese that you enjoy. I hope you haven’t only had the store-bought brands; they are uniformly nasty and always make me very angry. Homemade pimento cheese is very similar to your recipe above, minus the chevre & jalapenos, plus a *small* amount of *good* mayonnaise. I will make y’all some this summer to try and convert you!
Please do! I have really only had store-bought, so I need a good homemade recipe to base my judgement on!