Smoked Gouda Pimento Cheese

I don't know if I'm getting nostalgic for my Southern upbringing or something but I've eaten fried shrimp, biscuits, and pimento cheese all in the last 48 hours and my body is all like "yaaaas" and "ugggggh help me."  In that order.  

I'll go on a juice fast next week or whatever.  Anyway, back to the cheese at hand.  Pimento cheese is a classic cheese spread served all over the South.  It's typically made with sharp cheddar, cream cheese, and mayo, though I've gone a little to the dark side by using smoked gouda.  It's definitely one of those things you don't really think about making very often, but then when you have it you're like "woah this is really good why don't I always eat pimento cheese what other things am I doing wrong in life."  It's creamy and cheesey and you can spread it on pretty much anything.  Within reason.  

Call me basic (don't you dare), but I chose to spread it on bread.  Not just any bread though, it's bread from our local bread place, Bellegarde.  Their bread is fancy and rustic and the owner is a total stud and I bet he is super sweet but I haven't actually met him and I bet he likes dogs, so, um, wait where am I.  I don't know.  There's a recipe below, happy hump day, sweeties!

Smoked Gouda Pimento Cheese

makes about 1 quart

  • 12 oz smoked gouda, shredded
  • 8 oz cream cheese
  • 1/4 c mayo
  • 1/2 c pimentos, chopped
  • 1 whole jalapeno, minced
  • 1 t cayenne pepper
  • Salt & Pepper to taste
  • Dill for garnish

Mix it all together with a big ole spoon until it's completely combined. Spread it on things!