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  • Writer's pictureMarianne Wieland

A Cheesy Review

I love cheese. But then, who doesn’t? Actually, many people do not like cheese which comes as a surprise to me. I know many people cannot eat cheese due to lactose intolerance but I have recently found some people just don’t like it. Or so they say. These same people also eat pizza with mozzarella cheese, but I hear they don’t count that.

There are many kinds of cheese and many ways to use them. I am here today to talk about one of my favorite ways to use cheese. Pimento Cheese Spread. Homemade, of course. Most people will pass up the opportunity to make their own cheese spread in favor of just buying a tub of it at the store. But, I have never really found one I like well enough to consistently buy it.

It is quick and easy to just make your own. Very little prep and you can have it ready to eat in about fifteen minutes. However, I prefer to let it sit in the fridge over night to let the flavors blend. Now the cheese choice is important in making your own spread. You want to use two different kinds of cheese. I would suggest one hard cheese such as Cheddar and a softer cheese like a Colby Jack mixture. In choosing the cheese, choose those that pair well together. Some just don’t make the cut.

Another trick to making a great cheese spread, as opposed to just a good one, is to buy the cheese in eight-ounce blocks and shred them yourself. It sounds daunting, but it only takes about three minutes to shred a block of cheese. About five minutes to shred two blocks. You can use packaged cheeses that are already shredded, but the consistency is different. Some are simply not soft and do not blend well no matter how long you let it rest. Almost like chewing cardboard.

After choosing the cheese (and shredding) you just need a couple of spices, some pimentos, and some mayonnaise or miracle whip to blend it all together. Very simple, right? I use jar pimentos, usually two, four-ounce jars, drained. Some cayenne pepper and black pepper and I usually use a combination of mayo and miracle whip. Now, this is just for your basic, plain cheese spread. I made this recipe up a few days ago and it was delicious in a sandwich or with crackers or veggies.

Here is the basic recipe:

1 - 8 oz. block of medium Cheddar Cheese

1 - 8 oz. block of Colby Jack Cheese

2 - 4 oz jars of Pimentos, well drained

¼ tsp. of Cayenne Pepper

¼ tsp black pepper

½ cup Miracle Whip

¾ to 1 cup of Mayonaise

***Shread cheese in medium bowl. Add drained pimentos, cayenne, and black peppers, and mix well with the Miracle Whip and Mayo. Put into a container with a tight lid and store in the fridge overnight.

Very simple recipe. Less than twenty minutes. There are many variations to making Pimento Cheese Spread. You can use smoked cheese. A favorite of mine is a southern style smoky pimento cheese. I use a combination of smoked yellow cheddar and applewood smoked white Vermont cheddar. I also add toasted pecans and delete the miracle ship. This is one of the best spreads ever. You can find that recipe in my cookbook, ‘Cooking from the Heart’ or on my website.  Other good combinations are smoked Gouda and Mild Cheddar, Swiss and Sharp Yellow Cheddar, or Queso and Sharp White Cheddar.

I have an idea in my head for a very simple recipe that I have not yet tried. I will put it here and if any of you try it, please let me know how it works out.


1 block Pepper Jack

1 block of Spicy Cheddar

1 - 4 oz. jar of Pimentos

4  oz. chopped green olives

1 cup (or so) Mayonaise

***Shred cheese, add pimentos, olives, and mayo. Blend well and let sit in fridge overnight.

Happy eating, cheese lovers everywhere!




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