Jalapeno White Cheddar Pimento Cheese

It’s Throwback Thursday… IMGP2570 So, let’s throw back to when we were kids we ate the hell outta some pimento cheese. Well, ok, I didn’t eat the hell out of it, but I did eat it. I haven’t been that much of a fan as an adult, but every now and then I want a little. And, of course, it has to have my spiciness thrown in there.

I mean, why would you want it any other way?
Pimento cheese has been a Southern staple for a long time, slathered on white bread and cut into quarters for baby showers, wedding teas and other shit like that.  For me it needs something extra – like jalapenos, and more than one type of cheese. I like to use sharp white cheddar combined with mild cheddar – it gives it a nice depth. Also, shredding the cheese yourself is key. I know it’s a pain in the ass, but it’s worth it in the end.

I happen to have a current obsession with Cabot’s Farmhouse Reserve White Cheddar. It’s officially cheese crackedness.
IMGP2574 Put this on crackers, dip chips in it, and of course make a sandwich or grilled cheese with it. I had an idea, which as a matter of fact I’ll probably do tonight – to stuff it in burgers and jalapenos!! I’m gonna have a busy night…

Here’s your printable-

Jalapeno White Cheddar Pimento Cheese


  • 1 cup Cabot White Cheddar - or your favorite white cheddar, shredded
  • 1 cup mild cheddar cheese, shredded
  • 1 cup mayo
  • 4 oz. cream cheese, softened
  • 4 oz. pimentos, chopped finely
  • 1 fresh jalapeno, diced
  • 1 tbsp. cayenne pepper
  • Salt and pepper, to taste


  • Combine all ingredients and serve on soft white bread, crackers...or whatever floats your boat.

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  1. I have always looked forward to your recipes – longtime subscriber. I am surprised with the language in this one. I am not a prude by any means, and you are certainly entitled to any form of expression that you choose. This just surprises me. I wish you the best. 🙂

  2. The Cabot Cooperative is some of the best cheese available nationwide. We are huge fans. You can keep your jalapenos though. I prefer the flavor of serranos and the heat of pequins.
    Adam J. Holland recently posted..Food Snob Chronicles — Spicy Pickled Okra

  3. Let’s be honest, Shea. The shit we ate as children was intended for old people who couldn’t chew. This is hardly that stuff. Excellent recipe.
    Adam J. Holland recently posted..Food Snob Chronicles — Spicy Pickled Okra

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