I border on pimento cheese addict
maybe just bordering on cheese addict in general

made up a batch tonight
mine is
pound softened cream cheese
about a half cup Mayo I don't measure just scoop with a spoon to what looks good
7oz jar of Pimentos drained
mix
half pound shredded sharp cheddar
then alternate crystals hot sauce and tony Chachere's creole seasoning mixing till it has my desired level of heat.

yes I have worked briefly at as a cheesemonger it was a volunteer gig, I was paid in cheese

I don't even know what a pimento is

I’m not addicted but close also, I like the cheese but also like pickle and pimento loaf as well.

Never had one, but I'll be getting one at the Masters this year!

Your recipe sounds pretty good !

It's okay but I've never tried making it.

I have switched from pimento to roasted red peppers that are pickled. Enjoy the flavor even more.

I make my own pimentos for pimento cheese.
Take a red bell pepper and roast it under the broiler until the skin is all black and charred. Immediately place it in a plastic bag and let it cool. The charred skin will wipe off. Then dice your pimentos.

So Pete, do you just mix this all up in a bowl, or do you use a food processor or blender? My husband, also Pete, lol, likes the Pimento cheese in the little glass jar by Kraft. When I made homemade pimento cheese, with a recipe similar to yours, he didn't like it. I'm guessing due to the texture from the shredded cheese, maybe?

Peppers, specifically meaty sweet peppers. Bells suffice but properly pimentos are a category of thicked walled sweet peppers that are not bells.

Growing up pimento cheese was that nasty stuff bought in the little tub at the store for sandwiches. Hated it.

Then a few years back I was shockingly surprised to find out I liked these little finger food sandwiches one of the ladies at church brought to church functions. Turns out pimento cheese is far more than those little tubs.

Didn't even recognize it as pimento cheese the taste and texture was so different.

I highly recommend trying homemade with your choice of cheese, various degrees of grating, seasoning or even fresh to roasted peppers. The possibilities are endless.

Great, now I'll be craving pimento cheese all day . Guess I better leave a note for the Mrs. There is a grocery store that ha some excellent stuff ,and the wife has reverse engineered and re-created it .It is very similar to the recipe you use.

I love the stuff and always thought about making my own. Gonna make some this weekend

Pimento cheese sandwiches are the tradition at the masters tournament every spring. I like them.
Jim

just a bowl

if it is very soft cream cheese I may get away with just using a small stiff rubber spatulate to cut and mix

If I didn't think to leave the cream cheese out longer or it is newer yes cream cheese closer to the best if used by date gets softer, 2 butter knives and cut the mixture together like pie crust lard

texture can vary by how large or small you shred the cheese

once the pimentos , cream cheese and mayo are well mixed , add a little cheese mix , add a little cheese mix keep going till it is how you like for me that is about a half pound of sharp cheddar

if you add to much shredded cheese at once it clumps

Pimento cheese is really good

I had a friend that thought you had to eat pimento cheese on white bread with chili. That never made sense to me. I like corn bread with my chili and I like my chili spicy hot.

probably just how his mom served it , chili with white bread and a tub of pimento cheese

to save baking corn bread

it might have even been canned chili

sadly there are people who think chili comes in a can , there is a can labeled chili but chili does not come in a can.

You may be right about getting it from his mom. I once asked him and he said "it's just how you eat chili" like there was no other way to do it. It wasn't chili from a can. He liked cooking for people and was a good cook but was stuck in a paradigm with his chili.

it's just what you grow up with

when I was a kid a LOT of chili was served with noodle

depression era cooking hold over maybe coupled with a little Wisconsin

my mom didn't make chili but I got it at snowmobile swap meets or grandmas house.

hamburger soup with noodles is what they would call it in the south it was not spicy at all not overly thick , but I still liked it.
my mother in law a child of depression parents made something very similar

If you ever get to Bardstown, KY, go to Mammy's Kitchen and Bar. They have a "Kentucky BLT". Toasted bread, fried green tomatoes, bacon, lettuce and a pile of pimento cheese.

Or make it at home and save on gas


You'll wish your mom used to make them.

that does sound good as for what mom made
I grew up on Casserole both parent worked full time Carter and Regan years the popularity of casseroles seem to follow every recession in the last 140 years

I thought pimentos were the orange things in olives? Oh those are sweet peppers I guess you are telling me? huh.

yes sweet peppers getting the name from their red pigment even though not all are red

https://en.wikipedia.org/wiki/Pimiento
A pimiento or pimento or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate).

Pimientos can have various colors including yellow, green, red, and maroon. Some are green when immature and turn red when they reach maturity.[1]

The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. The fruits are typically used fresh or pickled.

I might have to give that recipe a try.

And yes, I am pretty much a cheese addict too.

first doctors visit I went to to establish a primary care years ago after getting my own health insurance the nurse was asking me a bunch of questions.
smoke , no
Drink , not much
drugs, no

anything else ?
Well I do have about a 7-10 pound a week cheese habit

She didn't know what to do with that

That's hilarious. I don't eat quite that much, not that I wouldn't want to. But that'd plug me up for a month.

Half a stick of Cedar Valley string a day, cheese on my eggs in the morning, cheese on dinner most nights. and cheese before bed as a snack.

Pimento types once were the pepper of choice in recipes that now call for a bell pepper. Growing them side by side I can only surmise that it was purely marketing why bells now prodominate. Bells are more prolific and the large blocky shape easier to ship with less risk of spoilage vs the meatier pimento types. Bells are also easier to process in the kitchen if uniformity is desired.

For eating fresh I prefer the sweeter pimento. They are great in salads.

They can also be used for paprika as well though they do need extra care in drying due to the thicker meat.

I bet I had 20 red bell pepper plants. I guess I will try to find some seed b/c you sure can't buy plants of it here.

Nevermind we have cherry peppers. One in the same I guess.

Beaver dam and Hungarian Wax are in the same family from what I am seeing

you might find those more easily than pimento plants

No

I do not, have not, will not Pimento cheese.

Hungarian Wax isn't a pimento type. It's other name hot banana should tell you all you need to know.
I've never grown Beaver Dam but have heard of it. I'm thinking it's more of a pimento type, warm to hot if my memory is working.

Just looked it up. Beaver Dam is a paprika type for drying into hot paprika.

But as all peppers are interchangeable to some degree there are no hard and fast rules on what you use one for.

Paprika types tend to have thinner walls so they dry down easier for grinding into paprika and paprika can be sweet to hot and smoked or not.

The one key feature of pimento types is thick meaty walls usually sweet but not always.

I've grown and like the Pimento L variety. Not to be confused with Poblano L variety which I've also grown and like.

Some varieties have cheese in their names for looking like a wheel of cheese.

Another tip, if you grow multiple types, hot and sweet, like I do all in one big pepper patch do not save seeds. You'll be in for a surprise, lol.

well that is what I get from getting that info from the wiki page on pimento peppers

not on a pony or with a guy named tony

not with a mouse in a house

not on a buss with a guy named Guss

I will not pimento cheese , here nor there , I will not pimento cheese , said T-Rex I am

Holly crap!

I guess I'm cooler than Dr Seuss

and just for the record: I think , in this case I might prefer green eggs and ham.

You Got me a hankering for pimento cheese so made some and made toasted pimento cheese chicken and arugula stuffed hoagies with orange marmilade!

I used to make it with chopped up velveeta, milk, sugar, pimentos, and vinegar but haven't had it in awhile, now I'm hungry for it lol

It's the caviar of the South.

If you come to the FTA convention in Harrisonburg,VA, I would pay for a small piece of your cheese, Green county Pete.