Pimento Cheese

Created by Sheana Davis, The Epicurean Connection
Yields 6 cups

2 cups sharp cheddar, grated
1/2 cup mayonnaise
1/2 cup Delice de la Vallee or Fromage Blanc
½ cup pimiento peppers, drained and chopped coarsely
½ cup Red Peppadews, chopped fine
¼ cup Sweet Drop Peruvian Peppers (or a sweet spicy pickled pepper)
¼ cup green onion, chopped, using the whole green onion
1 tsp. fresh ground black pepper
½ tsp. Kosher salt
¼ tsp chili flakes
Dash of Tabasco or Crystal Hot Sauce
1 bunch green onions, sliced thin for garnish


Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate.

Serve with toasted Crostini, fresh breads and seasonal crudite. Enjoy! We made this recipe to feature our cheese, although you can use any local Fromage Blanc.

This is a great winter recipe to enjoy in the New Year.  Easy to make, quite accommodating on substituting ingredients and is delicious with fresh winter vegetables, toasted crostini or stirred into a pasta.

~Fold Pimento Cheese into scrambled eggs and enjoy with a glass of Champagne.

~Stir Pimento Cheese into fresh warm pasta and enjoy as an entree, served with Beaujoulais Nouveau.

~Fresh Toasted Baguettes, Pimento Cheese and a glass of Pinot Noir.

Happy New Year!