The short version
Sharp cheddar grated by hand, bound with mayonnaise, folded with chopped pimentos and cayenne. It's a Southern institution and it does two jobs on a board — it's a cheese, and it's a spread. Make it yourself; the tubs are gluey and mild.
What it is
Grated sharp cheddar mixed with mayonnaise, diced pimentos (sweet roasted red peppers), and seasoning — cayenne, black pepper, sometimes grated onion or Worcestershire. The texture ranges from chunky to whipped depending on who made it.
- Taste
- sharp, tangy, creamy, gently spicy
- Texture
- thick and chunky, spreadable
- Look
- orange-gold, flecked with red pepper
The mechanism is emulsified cheese. Cheddar on its own is dry and crumbly; mayonnaise's oil-and-egg emulsion coats the grated shreds and turns them spreadable without heat. That's why pimento cheese behaves like a dip while tasting entirely like cheddar — and why the mayonnaise quality matters as much as the cheese.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Butter crackers (Ritz) | The correct base. Salty, buttery, and soft enough not to fight the spread. |
| Pepper jelly | Sweet heat over savoury fat — the two Southern staples, stacked. |
| Celery sticks | The traditional lighter service. Cold, wet, crunchy against thick and rich. |
| Tomato jam | Sweet-savoury against sharp and creamy. |
| Aged cheddar | Same flavour in a different form; the contrast in texture is the point. |
| White bread, crusts off | The sandwich it was invented for. Not board food, but worth knowing. |
Skip it with: delicate aged cheeses and anything subtle. It's rich and sharp and it takes over.
How to prep it for the board
- Grate the cheese yourself. Pre-shredded cheddar is coated in anti-caking starch and makes the spread pasty.
- Make it: 8 oz sharp cheddar grated on the large holes, 1/2 cup good mayonnaise, 4 oz diced pimentos drained, 1/4 tsp cayenne, black pepper.
- Mix by hand, not in a processor. Texture is the whole point.
- Chill an hour so it firms and the flavours settle.
- Serve at cool room temperature, in a bowl with a spreader.
- Serve 1 oz per person.
- Fix: too stiff? A spoonful more mayonnaise. Too loose? More grated cheese.
What to buy
| Product | Where | Notes |
|---|---|---|
| Sharp or extra-sharp cheddar block | Any grocery | The base. Buy a block and grate it. |
| Duke's mayonnaise | Southern grocers, online | The traditional choice. No sugar, more tang. |
| Jarred pimentos | Any grocery, near the olives | Drain them well. |
| Palmetto Cheese or Pawleys Island | Southern grocers | The best-known bought brands. Decent. |
| Homemade with smoked cheddar | Make it | A real upgrade — smoke does what bacon would. |
Label check: in bought versions, cheese should lead, not mayonnaise or cream cheese. Anything led by dairy blends will be gluey.
Skip: pre-shredded cheese and low-fat mayonnaise. Both wreck the texture.
Ranked picks: our top-rated store-bought pimento cheese is MyThreeSons Emmy's Original (4.4 out of 5), and the best value is Price's. See the full ranking of the best pimento cheese.
Quick FAQ
What is pimento cheese?
A Southern American spread of grated sharp cheddar, mayonnaise and diced roasted red peppers, seasoned with cayenne.
Why grate the cheese myself?
Pre-shredded cheddar is coated in starch to stop it clumping, which makes the spread pasty rather than creamy.
What crackers go with pimento cheese?
Butter crackers like Ritz are the traditional choice. Celery sticks are the lighter option.
Can I make it ahead?
Yes — it's better after an hour in the fridge and keeps five days.
What are pimentos?
Sweet roasted red peppers, sold diced in jars. Mild, not spicy.
