Pimento Cheese

There is a recent study out by Canadian researchers that suggests that regular consumption of egg yolks can increase one’s risk of clogged arteries. Of course this flies in the face of many other studies that do not correlate dietary cholesterol with serum cholesterol. What we do know is that eggs are packed full of vitamins and protein. Marion Nestle writes today about this and the other risk of eggs: salmonella. I agree with her conclusion: I too like eggs but believe that they are best in moderation. Eggs are right there with meat, in my opinion. We would all be much better off if we just cut down on all protein. The over production of eggs, like meat, is the main cause for the health issues with eggs. If we as a society ate less, creating less demand, the farmers would go back to farming eggs responsibly and the non-cholesterol issues of eggs would likely go away. In the meantime, I’m buying mine at the farmers market. They are fresh, safe and taste better.


The Augusta National Golf Club is famous for three things: The Masters Tournament. pimento cheese sandwiches and not admitting women. This weekend they broke the later tradition and invited two women to join. In celebration of that ground breaking news, I give you pimento cheese. I’ve been wanting to make pimento cheese since I was a kid. Growing up in Ohio, with family from Kentucky and West Virginia, I was raised on the slightly spicy, sweet, cheesy spread. My recipe is more or less the traditional one, but I have made a few minor tweaks.


  • 1 Cup Sharp Cheddar, coarsely grated
  • 1/2 Cup Pepper Jack, coarsely grated
  • 4 oz Cream Cheese (regular)
  • 1/2 Cup Homemade Mayonnaise (See my recipe)
  • 1 Jar (4 oz) Pimentos, drained and minced
  • 1/4 Teaspoon Cayenne Pepper
  • 2 Cloves Garlic, finely minced
  • 1 Tablespoon Onion, finely minced
  • Salt and Pepper






  • Chef’s Knife
  • Mixing Bowl
  • Hand Mixer or Stand Mixer (optional)
  • Grater


  1. Prep the vegetables. Traditional recipes call for onion powder and garlic powder but I like the freshness and added zing from the real deal.
  2. In a mixing bowl, grate the cheeses.
  3. Add the cream cheese, mayo (you can use store bought if you must), onion, garlic, cayenne and pimentos.
  4. Combine with a mixer or fork.
  5. Taste for seasoning. You may not need much.


Serve on toast, make a grilled cheese or serve on crackers. This is the one food that I will eat with white bread. It should keep in the fridge for about a week.










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