Alex’s Pimiento Cheese

This version of pimiento cheese was featured back in our April/May issue of 2011 as a family favorite, courtesy of Alex Robertson from Birmingham, AL. It includes olives, jalapeño peppers, and four kinds of cheese, so it packs quite a wallop.

Alex's Pimiento Cheese
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  1. 6 ounces sharp Cheddar cheese, shredded
  2. 6 ounces extra-sharp Cheddar cheese, shredded
  3. 4 ounces applewood-smoked Cheddar cheese, shredded
  4. 3 ounces Maytag blue cheese, crumbled
  5. 11⁄2 cups mayonnaise, preferably Hellmann’s
  6. 5 ounces sliced green olives, drained
  7. 4 ounces diced pimientos, drained
  8. 2 to 3 tablespoons diced pickled jalapeño peppers
  9. 1⁄4 teaspoon ground red pepper
  10. Assorted crackers (optional)
  1. In a large bowl, combine cheeses, tossing gently by hand.
  2. Add mayonnaise, olives, pimientos, jalapeños, and red pepper.
  3. Fold until mayonnaise is evenly distributed.
  4. Refrigerate for a few hours before serving to allow flavors to blend.
  5. Serve with crackers, if desired.
  1. The key to a great batch of pimiento cheese is to shred the cheese yourself. Preshredded cheese contains additives to prevent it from clumping together; these can affect the taste.
Taste of the South
Recipe courtesy of Alex Robertson, Birmingham, AL.


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