I have a real adoration for pimento cheese, so because of that, I’m gonna make it as many ways I can like I do everything else. If I make something with buffalo sauce, it usually has to incorporate blue cheese. The two go hand in hand.
Especially if you’re using a buffalo sauce that sets you on fire, a good blue cheese is essential.
It allows you to savor both the buffalo flavor, which is so addictive, and the blue cheese at the same time. The two go so well together that it’s almost like you can’t have one without the other.
There are couple of very important aspects to keep in mind when it comes to making good pimento cheese.
Let me break it down for you.
The first one is high quality, sharp ass cheese. Pimento cheese doesn’t have to be that little plastic container you paid $3.99 for in the back of the fridge that tastes like ass. When I say sharp, I mean SHARP. Not a store brand, not an off brand. Buy a few and taste them; you need to love to eat it in order to make a really good pimento cheese.
It definitely should NEVER be made with orange looking cheese. You know what I’m talking about; they’re wrapped up in that plastic shit that you used to fight with when you were younger trying to put on your ham sandwich.
You were so hungry and that little son of a bitch would stick on one side and you finally got pissed off enough to throw it away and get another one.
It should be made with good quality, white, very sharp cheese. Yes, of course, I have my favorites, and Cabot definitely tops that list.
Another is pimentos. Well…That goes without saying. Pimentos are not diced red bell peppers. A pimiento is diced small red cherry peppers, which happens to be the mildest pepper on the pepper scale. However, did y’all happen to know that it’s actually spelled two ways – pimiento and pimento?
The word pimiento happened to evolve over time to pimento.
How do I know that? Because I know every fucking thing; at least that’s what my ex-husband says.
Actually, I ran across it here.
Here’s your printable –