Comments on: Grandma Lucy’s Pimento Cheese – It’s a Southern Thang

By: Claire

Claire — Sat, 20 Feb 2010 02:29:49 +0000

Oh, I’d almost forgotten how much I love Pimento Cheese until I saw this recipe! My mom used to make it with mild cheddar, but I never liked it much — too sharp! Give me some good ole Velveeta and mayo and pimento (add a little black pepper and some sugar for *loving*) and I am one happy, happy camper! Have some in the fridge right now calling my name for a little “pocket sandwich” snack!

By: Janie Upchurch

Janie Upchurch — Fri, 19 Feb 2010 23:45:15 +0000

Pimento cheese is surely a southern “thang.” I grew up in rural west Tennessee many years ago, so my mother was probably “nearly ’bout” the age of your grandmother. They could have been great pimento cheese eating friends. My mother and my aunt, who lived about a quarter of a mile apart across the field and perhaps a mile by the road, had lunch together veeeeery often under the shade of a big oak tree. They would call each other on the phone and say, “Who is making the pimento cheese today?” I still love pimento cheese and serve it often when we have sandwiches or on crackers. One of my friends expects it every time she comes over. She once told me that she knew she could make it herself, but it was better to wait and have mine.

By: Lori B.

Lori B. — Fri, 12 Feb 2010 02:04:50 +0000

This is the recipe for pimento cheese that I grew up eating. I have NEVER found anyone else who has ever heard of it made this way but I love it! I don’t know where my mother found the recipe and she doesn’t remember either. The recipe called for the big can of evaporated milk, but we have found from experience that sometimes (not all the time)it would be to runny if we used the whole can and would have to add a little more cheese…but then other times it would be too thick without the whole can. You just kinda have to “play” with it as you make it.

1 tall can evaporated milk
1 lb. Velveeta cheese, cubed
2 Tbsp. vinegar
1/2 tsp. dry mustard (opt)
1 (7 oz.) jar pimentos, drained & chopped
1/2 tsp. salt
Dash cayenne pepper (opt)

Heat approximately 3/4 can milk in a double boiler. Add cheese to hot milk. Stir until cheese is melted and mixture is smooth. Remove from heat. Cool, stirring occasionally. Add remaining ingredients, blend thoroughly. Store in covered container in refrigerator. Keeps well for several weeks when refrigerated.

By: Leslie from Alabama

Leslie from Alabama — Thu, 14 Jan 2010 02:25:12 +0000

I grew up eating pimento cheese and love it! I make mine with 1/2 mild cheddar and 1/2 extra sharp cheddar..oh and it has to be Cracker Barrel Cheese. Mix it with pimento’s and Blue Plate Mayo, then spread on fresh white bread. Yum!

By: Gina

Gina — Tue, 12 Jan 2010 02:37:35 +0000

Greetings from Upstate South Carolina….
Homemade “men-er cheese” is ALWAYS made with the ONLY mayo around here and that’s Duke’s!
Try a grilled pimmento cheese and bacon sandwich with a piping hot bowl of tomato soup. Now that’s good eating! Yum!

By: Recipes « Incapearl and the Color Blue

Recipes « Incapearl and the Color Blue — Mon, 11 Jan 2010 01:49:25 +0000

[...] and her food all looks delicious. I want to try some of her recipes…especially the ones for pimento cheese and cinnamon [...]

By: Philphil

Philphil — Fri, 08 Jan 2010 22:09:52 +0000

When I make pimento cheese, I add just a sprinkle of hot sauce! Makes a great difference, without being too spicy.

By: Jennifer

Jennifer — Wed, 06 Jan 2010 17:17:52 +0000

My grandma got that PB and cheese too! I remember it made the BEST grilled cheese sandwiches!!

By: sue barger

sue barger — Thu, 31 Dec 2009 22:49:25 +0000

Just for fun, I have been researching pimiento cheese recipes on line. Like so many, I grew up with this staple sandwich spread and yes it was always homemade. Most used “rat” cheese, which is simply a sharp cheddar, pimientos and mayo with a little salt or seasoned salt, but the one difference I have only seen elsewhere once, was that this was NOT mixed with a spoon or fork until after you squeeze the cheese and pimientos together thoroughly with your very clean hands!!Then add mayo with a spoon. The texture is much different.

By: jerry

jerry — Mon, 28 Dec 2009 04:11:29 +0000

Velveeta cheese—please!