How to Make Pimento Cheese (Classic Southern Spread)

The cheddar brings the tang, the mayonnaise carries it, and the pimentos add a sweet, mild pepper note.

It takes 15 minutes and no cooking, and what separates a good batch from a gluey one is mostly the cheese: grate it from a block, keep some shreds intact, and let the bowl chill before you taste.

Pimento cheese at a glance

This pimento cheese table gives the basics before you start.

How to make pimento cheese

Pimento cheese is a bowl-and-fork recipe: grate, drain, fold and chill.

Ingredients for pimento cheese

These ingredients for pimento cheese make about 2 cups, enough for a small party or a week of sandwiches.

• 8 oz (225 g) sharp cheddar, from a block, coarsely grated
• 4 oz (115 g) extra sharp white cheddar or Monterey Jack, coarsely grated
• 2 oz (55 g) cream cheese, softened
• 1/2 cup (115 g) mayonnaise, plus more as needed
• 1 jar (4 oz, 115 g) diced pimentos, drained and patted dry
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper, or a few dashes of hot sauce
• 1 teaspoon Worcestershire sauce
• Black pepper, to taste

Steps for making pimento cheese

These steps for making pimento cheese take about 15 minutes and give a spread that is chunky but holds together.

1. Let the cream cheese sit out for 20 minutes until soft, and grate both cheddars on the large holes of a box grater into a large bowl.
2. Tip the drained pimentos onto a paper towel and press out the extra liquid, since wet pimentos thin the spread.
3. Add the cream cheese, mayonnaise, garlic powder, cayenne, Worcestershire and a few grinds of pepper to the cheddar.
4. Fold with a spatula for about 1 minute until the spread looks creamy but still shows distinct shreds of cheese. For a smoother spread, mash and beat it for 2 to 3 minutes.
5. Fold in the pimentos last so they stay in visible pieces, then taste and add mayonnaise a tablespoon at a time if it feels stiff.
6. Cover and chill for at least 1 hour, until the flavors blend and it firms up. Stir before serving and taste again for salt and heat.

The best cheese for pimento cheese

The best cheese for pimento cheese is a sharp cheddar, because the spread is mostly cheese and has little else to hide behind. Sharp cheddar has enough tang to stand up to the mayonnaise, and its fairly firm texture keeps the shreds distinct. Orange cheddar gives the classic color, white gives a paler spread with the same flavor.

Grate from a block. Pre-shredded bags are tossed with anti-caking starch, which dulls the texture and makes the spread grainy rather than creamy, as the guide to block vs. pre-shredded cheese explains. A little cream cheese adds body and keeps the mixture from weeping, and Monterey Jack softens the sharpness if the cheddar is very aged.

Pimento cheese mistakes and fixes

Pimento cheese goes wrong in a few predictable ways.

It tastes oily or looks greasy. Extra sharp, very aged cheddar can leak oil when it is beaten hard. Mix gently and blend it with a younger cheese.

It is grainy. Pre-shredded cheese is the usual cause. Grate a block.

It is watery. Undrained pimentos release liquid. Pat them dry.

It is flat. Cold spreads dull in flavor. Take it out of the refrigerator 15 minutes before serving and adjust salt and heat.

It is too heavy. More than 1/2 cup of mayonnaise per 12 oz of cheese turns it to a salad dressing. Add it a spoonful at a time.

Where pimento cheese came from

Pimento cheese is closely tied to the American South, but it did not start there. According to the Wikipedia article on pimento cheese, it emerged in the early 20th century in the northern United States as a homemade spread, a 1908 Good Housekeeping recipe called for soft cream cheese and minced pimentos, and it later became mostly associated with the South after World War II. The same source says pimento cheese sandwiches have been a fixture at the Masters Tournament at Augusta National since the 1940s.

Pimento cheese variations

A pimento cheese variation usually adds one flavor to the base.

• Smoked: swap 4 oz of the cheddar for smoked cheddar or smoked Gouda.
• Spicy: add 2 tablespoons of minced pickled jalapeños and use pepper jack in place of Monterey Jack.
• Pickle: stir in 2 tablespoons of chopped dill pickle for a sharp crunch.
• Smooth: pulse in a food processor for a pâté-like spread.

Serve it on white bread, with crackers and celery, on a burger or a juicy lucy, or in a grilled cheese.

Pimento cheese storage and make ahead

Pimento cheese storage is simple: keep it in a sealed container in the refrigerator for 3 to 4 days, in line with the USDA FSIS limit for refrigerated leftovers, and do not leave it out for more than 2 hours. The flavor is best after at least an hour of chilling, and the spread keeps its texture best if you do not freeze it, since mayonnaise separates when thawed. See how to store cheese for general rules.

Questions about pimento cheese

These answers cover the most common questions about pimento cheese.

What is pimento cheese made of?

Pimento cheese is made of grated cheddar, mayonnaise and diced pimentos, with seasonings such as cayenne, garlic powder and Worcestershire, and often a little cream cheese.

What cheese is best for pimento cheese?

The best cheese for pimento cheese is sharp cheddar, grated by hand from a block.

How long does pimento cheese last?

Pimento cheese lasts 3 to 4 days in the refrigerator in a covered container.

Can you freeze pimento cheese?

You can freeze pimento cheese, but the mayonnaise tends to separate when it thaws, so it is better made fresh.

Is pimento cheese from the South?

Pimento cheese is associated with the South, though sources describe it starting as a northern homemade spread in the early 20th century.

Making pimento cheese

Making pimento cheese is mostly a matter of shopping well: a block of sharp cheddar, a small block of cream cheese and a jar of pimentos. Make it a day before an event, and stir it before serving.