Goat Cheese and Gouda Pimento/Pimiento Cheese

Pimiento or pimento? They are both equally accepted. The former is the original Spanish term for mild cherry peppers. The latter is just how the term evolved. Is the latter a Southern term? I don’t know. I do know that when I say it, it sounds like PUH-MEN-UH, and I do spell it as pimento unless I am using a piquillo pepper. However you spell it or say it, it is a delicious little pepper that adds flavor and color to a dish or a stuffed Manzanilla olive. Speaking of stuffed olives…

Quick story…Someone close to me (I will not name the person) with a very high IQ once asked, “So do they just take the pimentos out of the olives and put them in jars?” OMG, you should have seen the expression on my face!! I just about died from laughter and disbelief. It was truly a “you’ve got to be kidding me” moment!!!😂

Ok, back to the cheese.

How many variations of the classic Pimento Cheese are there? I have no clue, but I bet one could write a book just about pimento cheese (Wait, I just looked. There is one!) Some refer to it as the peanut butter of the South, but I like to think of it as the flavored butter of the South.

You can do almost anything to or with a basic recipe. Add jalapeños, bacon, horseradish, Buffalo sauce, onion, olive spread, chipotle sauce, etc., and/or change up the cheeses, as in this recipe. Once again, the possibilities are endless!

Having said that, there is one thing that must remain in any recipe: a good amount of quality Cheddar cheese and mayonnaise (NOT the salad dressing stuff). The other absolute must is the technique. Whatever cheese you are using, grate or crumble it yourself. Step away from the bags of the pre-shredded stuff. There are stabilizers in there, and they lend an off-putting taste to the end result. Another important tip is to let the cheese mixture sit in the refrigerator for a couple of hours, especially if you are using add-ins or different cheeses. This allows the flavors to develop.

In this particular recipe, the original called for adding pecans to the mixture, but I really like the optional addition of Candied Pecans. If you choose to “go-nuts”, you get that whole sweet, savory, creamy, and crunchy thing all in one bite. If you choose to stay in the nut-free zone, you still get a delicious mouthful of flavor. Along with the pecans, I like to serve this pimento cheese recipe with Blue Diamond Artisan Crackers, either the flaxseed or multi-seed variety.

Source: Adapted from southernliving.com

Goat Cheese and Gouda Pimento/Pimiento Cheese

Prep: 10 minsRefrigeration Time: 2 hrsTotal: 2 hrs 10 mins Servings: 4 cups A southern classic with a cheesy twist! This Goat Cheese and Gouda Pimento cheese spread is the perfect snack, appetizer, or sandwich spread.

Ingredients 

• 8 ounces sharp white Cheddar cheese, finely shredded
• 4 ounces Gouda cheese, finely shredded
• 4 ounces goat cheese, crumbled and at room temperature
• 1 (4 ounce) jar diced pimientos
• 1 ½ cups mayonnaise
• 1 teaspoon hot sauce, Tabasco, or to taste (optional)
• kosher salt and freshly ground black pepper to taste

Accompaniments

• Candied Pecans
• Crackers, I like Blue Diamond Artisan Crackers-flax seed or Multi-seed crackers

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Instructions 

1. In a large bowl, combine the cheeses. Add the pimientos, mayonnaise, and hot sauce. Stir mixture until well combined. Season to taste with Kosher salt and freshly ground black pepper. Cover and refrigerate for at least 2 hours, preferably overnight, for the flavors to blend. Bring to room temperature before serving. Serve with crackers and candied pecans. Cheese mixture can be stored, covered, in the refrigerator for up to 1 week. Enjoy!

Nutrition

Calories: 978kcal, Carbohydrates: 3g, Protein: 26g, Fat: 96g, Saturated Fat: 30g, Polyunsaturated Fat: 39g, Monounsaturated Fat: 22g, Trans Fat: 0.2g, Cholesterol: 137mg, Sodium: 1279mg, Potassium: 103mg, Fiber: 0.01g, Sugar: 2g, Vitamin A: 1082IU, Vitamin C: 0.3mg, Calcium: 646mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.