Pimenna Cheese (makes about 8 servings)

As a Southerner living among many non-Southerners, I feel it’s my responsibility to evangelize for Southern food. If we’re not out there sharing the good news, some Yankees – God bless ‘em – may never even think to mix cheese and mayo together. Mercy.

I got this recipe from Mom, who got it from Grandma. Now, I may occasionally lead you astray, but Hazel Case assuredly will not.  I vividly remember one night Mom, Elizabeth, and I drove from Starkville to Pleasant Grove to see Grandma, and we got there really late. Even though it was probably midnight, Grandma greeted us as she always did, by offering us food and coffee. When Mom heard there was pimenna cheese, she couldn’t wait until lunch the next day, and Grandma fixed her a sandwich on Rye bread (how she always served it) right then and there. It’s that good.

Real food?

The Sriracha, Worcestershire sauce and store-bought mayo are a little questionable, but it’s not too bad. One real-food must: buy block cheese and shred it yourself. There are times when the pre-shredded stuff will pass, but this isn’t one of them. I bought this two-fold grater, because grating cheese with nothing to bear down on is for suckers.

Cook time: 
You can make this in about the time it takes you to watch the Sandwich Day episode of 30 Rock:

“You're choosing a sandwich over a guy? That is less cliched."

"I can do it! I can have it all!"

Price:                                  

$1.00/serving

Ingredients

• 8 oz block of sharp cheddar cheese 
• 8 oz block of Monterey Jack cheese 
• 4 oz jar diced pimiento, drained 
• Worcestershire sauce
• Sriracha hot sauce
• A big spoonful of mayo
• A big spoonful of plain Greek yogurt

Directions

1.  Prepare the ingredients.

Grate most of the cheese using a large grater. When you get to that point where you’re in imminent danger of shredding your fingers, quit and throw the rest in the food processor with the drained pimiento peppers.

2.  Mix everything together.

Add mayo/yogurt until you get the consistency you want, and add Sriracha until it’s spicy enough. I’ve found it comes out a little prettier if you go easy on the stirring. It tastes just as delicious either way.

3. Serve.

So many ways to eat this! I like to bring it to parties with crackers or a sliced baguette. You can eat it on raw veggies or sliced apples. I’ve even seen people use it as a topping on burgers. But one way stands outs: Spread the pimenna cheese on some good fresh bread, toast it in a skillet with a little olive oil or butter, and prepare for the best grilled-cheese sandwich you’ve ever had.



Print recipe