In a hurry
I first discovered Pimento Cheese in a New Orleans Barbecue. The food remains some of the best Barbecue I have ever eaten but it was the Pimento Cheese that I couldn’t stop fantasising about. This is my Anglicised version of this excessively indulgent spread.
200g Godminster Smoked Cheddar, finely grated
50g Parmigianino Reggiano, finely grated
75g Pimiento Piquillo Peppers, diced small
30g Cream Cheese
¼ tsp Worcestershire Sauce
¼ tsp English Mustard
¼ tsp Cayenne Pepper
¼ tsp Celery Salt
¼ tsp Garlic Powder
1 Small Bunch of Chives, diced
1 Generous Pinch of Salt and Pepper
1. In a bowl, mix together all of the ingredients except for the cheese.
2. In batches, fold in the grated cheese until fully incorporated.
Season to taste.
3. Serve chilled.