Good Day Everyone. I want to let you know I won’t be at the market this weekend, but you can catch me at the Cary Pimento Cheese Festival at the corner of Academy and Dry from 11 to 4 on Saturday. Cary Downtown Farmer’s Market and EHS Hospitality are super psyched to be sponsoring the pimento cheese sculpting event this year. Last years event was more popular than predicted and was great fun. So, grab you produce at the market in the morning and join us in the early afternoon for a great time, with some incredible pimento cheese offering from several local area restaurants and food trucks. Oh, did I say there would be beer and music too?
In honor of this occasion I will present 2 fairly traditional pimento cheese recipe. What I have learned about this stuff though, is there are as many local varieties as there are types of curry in the middle east and Asia. Feel free to change, modify, add, subtract, adjust any off the following quantities as you see fit. This is a very personal recipe and trust me when I say yours is the only one that’s real.
Pimento Cheese v.1
1 Cup diced pimentos, drained
1 Cup of mayonnaise (or to taste), feel free to fight over Dukes and Helman’s
2 Tbs sugar
2 lbs. grated sharp cheddar cheese
Pimento Cheese v.2
8 Oz extra-sharp cheddar cheese
¼ C softened cream cheese (2 ounces), pulled into several pieces
½ C finely diced pimentos
3 TBS mayonnaise, see note above
½ teaspoon dried red chili flake
Salt and pepper to taste
Notes on the above recipes. Many other additions are both acceptable as required by some and heresy by others. Those include garlic powder, grated onion, hot sauce, diced green pepper, etc. Any way you spread it the recipe is yours to play with. Heck I would even use some Cheese Louise from Paradox Farm in place of the Cream Cheese in v.2. Change out the Cheddar while you’re at it and go nuts.