Smoked Gouda Pimiento Cheese

4 Cups
10 min

Oh so good and addictive, fans of pimiento cheese will love the flavor and blend of cheeses in Smoked Gouda Pimiento Cheese.

Pimiento Cheese is the Pâté of the South. Like Sweet Tea, it’s a staple served at luncheons, showers, and right alongside cold fried chicken and deviled eggs at a covered-dish supper or proper Southern picnic.


For best pimiento cheese texture, don't use preshredded cheese as it has anti-clumping agents, making it dry. Grate your cheese half on the large holes on a box grater and half on the small holes.

Enjoy as a spread with your favorite dipper, in a grilled cheese sandwich (with bacon!), for your burger topping, or stirred into pasta for a tasty twist on easy mac and cheese!

Smoked Gouda Pimiento Cheese
Recipe details
  • 4  Cups
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 1 cup mayonnaise
  • 1 (7-ounce) jar diced pimiento, drained and *rinsed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper, depending on taste and preferred heat level
  • 1 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups)
  • 1 (8-ounce) block smoked Gouda cheese, shredded (about 2 cups)

Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.
  • *Don’t skip the step of rinsing your diced pimiento or it will be too salty. For the creamiest pimiento cheese, buy the cheese in blocks and shred by hand (pre-shredded is dry).
  • For best pimiento cheese texture, grate the cheese half on the large holes on a box grater and half on the small holes.
Mary @ Home is Where the Boat Is
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