I know this isn’t necessarily new, but it is worth it to repeat some things, you know? I have an old version (sad clown face pictures gah) of pimento cheese on this blog, and a more recent jalapeno version. Both are great! But, since I started this blog I’ve made a LOT of pimento cheese, and have tweaked the recipe over the years to a combination that I absolutely adore.
Other people adore it too, and that’s not something I say about a lot of the food I make, because I’m insecure. Pimento cheese, though, is something that people of all walks of life really enjoy when it is good. My mother in law went so far as to say that this version of pimento cheese is better than her lifelong bff’s, which is saying a lot because you simply don’t say things like that in the south without MEANING it. Luckily he doesn’t use the internet so he won’t know he’s been dethroned.
I have a few parameters slash requirements for pimento cheese, a few winning must-haves that make this version so delicious. First, cheese is freshly grated. By hand, with a food processor, whatever, but from a brick that you break down into shredded cheese. …