![]() ![]() Our Pimento Cheese can be stored in the refrigerator for about 7-10 days, if it lasts that long. You can go Mild or Sharp, whichever suits your fancy. But, if you don’t have Hoop Cheese where you live, feel free to substitute a good cheddar cheese of your choice. ![]() I wanted to go more “old fashioned” so I’m using another Southern favorite known as “Hoop Cheese.” I’ll explain more about it below. Many include cream cheese, but I don’t use it in my recipe. You’ll find lots of recipes and versions for making Pimento Cheese if you search for them. It’s a little pricey, but it’s better than the cheaper stuff that’s also available. I’ve found that North Carolina has a couple of companies that make a pretty good brand of the stuff. I must admit, I generally buy some already made in the grocery store as opposed to making it here at home. And, sometimes, I’ll place it in the skillet with a little butter to make it a grilled Pimento Cheese sandwich. I love to spread it on thick between two slices of white loaf bread to make a sandwich. I’ve always been a big fan of Pimento Cheese. Great for sandwiches, as a dip, or spread it on crackers or celery sticks. ![]() Old fashioned style Pimento Cheese made with Hoop Cheese, an old Southern favorite. I’m using old fashioned Hoop Cheese, but you can substitute with cheddar if you like. | 15 Comments Southern Pimento Cheese Recipeįollow our complete, step-by-step, photo illustrated instructions to make this easy Pimento Cheese. ![]()
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