I’m from Michigan, so I had no experience with pimento cheese until we moved to Georgia. I wanted to like the classic Southern spread, but every version I tried was either too heavy, too oily or too bland. Once we opened Lily & Sparrow Mercantile, we partnered with Boars Head to offer their deli meats and cheeses. I felt like we should add pimento cheese to our menu, but I wanted to do it in a way that would elevate it. How could we create a pimento cheese that even I couldn’t stop eating? Because I’m French-Canadian, I wanted to incorporate ingredients that would reflect my heritage. I thought a good smoked Gouda would be an ideal addition to the sharp cheddar commonly used in pimento cheese. To further elevate it, we paired it with smoked paprika and roasted red peppers instead of jarred pimentos. I knew I’d hit the right combination of ingredients when a friend who considers herself a pimento cheese connoisseur declared it the best she’d ever had. It’s easy to make a batch of this delicious spread at home, but if you’re pressed for time, stop by Lily & Sparrow. After some time off the menu to make room for other items, I’m pleased to announce that our pimento cheese is back. It’s available on sandwiches or in eight- and 16-ounce tubs—a perfect addition to your holiday parties.
Ingredients
• 1 cup shredded Vermont cheddar cheese
• 1 cup shredded smoked Gouda cheese
• ⅓ cup whipped cream cheese, softened
• 6 tablespoons Duke’s mayonnaise
• 2 tablespoons roasted red peppers, finely diced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
Directions
In a medium mixing bowl, combine the cheddar and smoked Gouda. Stir in the diced roasted red peppers. Add the whipped cream cheese, mayonnaise, salt, pepper and smoked paprika. Mix well until creamy and evenly blended. Cover and refrigerate for at least 30 minutes before serving for best flavor. Serve with crackers, toasted bread, pretzels or fresh vegetables, or use it as a sandwich spread. It yields about two cups and serves roughly four to six people. Store in an airtight container and refrigerate for up to seven days.
