Pimento Cheese

Where can I find Pimento Cheese in Chicago? Preferably a really good kind, not cheap bottle version. But open to anything! Guilty pleasure at its best! Thanks.

Hi,

I never buy, because I make it myself.

Southern Foodways Alliance had a pimento cheese competition. I have the book with all the recipes, but it is also hosted on their website.

Pimento Cheese

Regards,

Cathy2 wrote:I never buy, because I make it myself.

I agree with Cathy, hard to find a good version in Chicago, easy to make yourself.

Pimento Cheese
From "Low & Slow: Master the art of Barbecue in 5 Easy Lessons

For an interesting variation on the classic deviled egg, increase the mayonnaise to 1 cup and use this pimento cheese blend as the filling.

MAKES ABOUT 3 CUPS

8 ounces extra-sharp Cheddar cheese, grated
8 ounces mild Cheddar cheese, grated
1 (8-ounce) jar pimentos, drained
1 (8-ounce) package cream cheese
3 /4 cup mayonnaise
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper

Combine all of the ingredients in the bowl of an electric mixer.
Mix on medium speed until blended, about 1 minute.

Serve at room temperature.

Cheese can be stored, covered, in the refrigerator for up to one week.

I agree with Gary and Cathy that homemade pimento cheese is hard to beat.\

However, the best store bought pimento cheese I have ever had, which gives homemade pimento cheese a real run for its money is called Palmetto Cheese. It is produced in the southeast and sold at BiLo, Piggly Wiggly Publix and Costco in the Atlanta area. They use sharp cheddar as the base for their pimento cheese versus the American cheese that many mass produced brands do. There is a milder original version and one with a touch of jalapeno.

You may want to check with your local Costco to see if they can or will carry it since they seem to have a relationship with the folks who make Palmetto cheese.

http://www.palmettocheese.com/

I always make home made Pimento Cheese. I've never had luck finding a store bough one I've liked. However I haven't tried the brand that Will suggested and that might be worth a shot. It's hard to do better than home made pimento cheese if you have some time maybe try out a recipe suggested above. It might end up being your new favorite

I also make my own and it is a variation on a family-in-law's recipe.

16 ounces extra-sharp Cheddar cheese, cut into cubes
8 ounces Jack cheese, cut into cubes
8 ounces jarred pimentos, drained
2 Dill Pickles with 2 tbsp pickle juice
4 cloves garlic
1 cup mayonnaise


Run first 5 ingredients through a food processor for about 15-20 seconds and then add mayo. It should not be smooth.

I started making this when my wife (raised in Summerville, SC) craved pimento cheese sandwiches during her pregnancy. I kept reading about Duke's mayo as a requirement, but could not find any. When I brought this up to her aunt, she replied that she use's Hellmans. I still would use Duke's if I could find it.

If there's sufficient interest to make it worthwhile, I would be happy to load up some Palmetto Cheese on dry ice and some Dukes Mayo and send it up to you guys.

The Palmetto cheese is $5.99 for what I think is about a half pound tub.

Its my charitable duty to my friends in the frigid north.

Thanks for all the recipes, looks like i might have to try making it myself. I still can't believe that in this entire city, that i cannot find it anywhere. Who Knows, guess I will just have to keep searching!

The thread on childhood favorites elsewhere on LTH made me nostalgic for pimento cheese spread. It used to be widely available but I can't recall seeing it at all in recent years (at least not above the Mason-Dixon). Anyone know where it can be found? I'm sure it will disappoint, but I'd like to give it a try to see if the memories come back.

Not surprisingly this topic has come up.
https://lthforum.com/bb/viewtopic.php?p=305963

For a tasty restaurant version,
Pearl's Southern Comfort
5352 N Broadway St
Chicago, IL 60640
773-754-7419

I've never found a store-bought one locally that I'd recommend. However, I have an excellent recipe, shared with me by Pigmon and Trixie Pea a few years ago. You may want to scale it down. I've tweaked it slightly (e.g. specifying micrograting) over the years but for the most part, this is their recipe and it's excellent.

Pimento Cheese
4 lbs high-quality sharp cheddar grated
1 1/2 - 2 large jars pimentos drained, diced
2-3 jalapenos finely minced
1/2 - 1 clove garlic (micrograted)
2 - 3 tbs worcestershire
Hellman's mayo to taste

In a large mixing bowl, mix worcestershire, jalapeno, garlic, and some of the mayo. I like to use much less mayo than most recipes (maybe 1/4th as much). Slowly add grated cheese and the pimento to integrate. If you feel that the overall mixture is too dry after really working in the cheese, responsibly add more mayo being careful not to overdo it. As you go along, keep tasting the mixture and add remaining ingredients to desired taste.

=R=

G Wiv wrote:Not surprisingly this topic has come up.
https://lthforum.com/bb/viewtopic.php?p=305963

Now merged here.

Thanks,

=R=
for the Moderators

I don't want good; I want familiar.

ronnie_suburban wrote:I've never found a store-bought one locally that I'd recommend. However, I have an excellent recipe, shared with me by Pigmon and Trixie Pea a few years ago. You may want to scale it down. I've tweaked it slightly (e.g. specifying micrograting) over the years but for the most part, this is their recipe and it's excellent.

Pimento Cheese
4 lbs high-quality sharp cheddar grated
1 1/2 - 2 large jars pimentos drained, diced
2-3 jalapenos finely minced
1/2 - 1 clove garlic (micrograted)
2 - 3 tbs worcestershire
Hellman's mayo to taste

In a large mixing bowl, mix worcestershire, jalapeno, garlic, and some of the mayo. I like to use much less mayo than most recipes (maybe 1/4th as much). Slowly add grated cheese and the pimento to integrate. If you feel that the overall mixture is too dry after really working in the cheese, responsibly add more mayo being careful not to overdo it. As you go along, keep tasting the mixture and add remaining ingredients to desired taste.

=R=

No self-respecting Southerner would utter the word Hellman's, let alone call a recipe that includes it 'excellent.'


or bust.

ziggy wrote:

ronnie_suburban wrote:I've never found a store-bought one locally that I'd recommend. However, I have an excellent recipe, shared with me by Pigmon and Trixie Pea a few years ago. You may want to scale it down. I've tweaked it slightly (e.g. specifying micrograting) over the years but for the most part, this is their recipe and it's excellent.

Pimento Cheese
4 lbs high-quality sharp cheddar grated
1 1/2 - 2 large jars pimentos drained, diced
2-3 jalapenos finely minced
1/2 - 1 clove garlic (micrograted)
2 - 3 tbs worcestershire
Hellman's mayo to taste

In a large mixing bowl, mix worcestershire, jalapeno, garlic, and some of the mayo. I like to use much less mayo than most recipes (maybe 1/4th as much). Slowly add grated cheese and the pimento to integrate. If you feel that the overall mixture is too dry after really working in the cheese, responsibly add more mayo being careful not to overdo it. As you go along, keep tasting the mixture and add remaining ingredients to desired taste.

=R=

No self-respecting Southerner would utter the word Hellman's, let alone call a recipe that includes it 'excellent.'


or bust.

Perhaps but Hellmans is superior and produces a better end product. I lived in the south for a few years and think Duke's is overrated. Having made this recipe with both, I'd opt for Hellmans. Maybe if one grew up with Duke's . . .

=R=

spinynorman99 wrote:I don't want good; I want familiar.

thanks for the suggestions would have been a less dickish reply

i am pretty sure they have it for sale at Local Foods as well as at Goddess & Grocer but call to check.

I got a jar of Duke's mayo at Heinens in Glenview.

Also, there's a store finder:

https://www.dukesmayo.com/where-to-buy/

Giovanna

Clarence Beeks wrote:

spinynorman99 wrote:I don't want good; I want familiar.

thanks for the suggestions would have been a less dickish reply

Not intending to be dickish, I was being earnest in my search for a taste of my youth.

Giovanna wrote:I got a jar of Duke's mayo at Heinens in Glenview.

Also, there's a store finder:

https://www.dukesmayo.com/where-to-buy/

Giovanna

Mariano's is now carrying Duke's, at least the one at Halsted and Clybourn in the New City complex has it.

I bought a container of pimento cheese from Jewel (Edgewater location) a few weeks ago. I don't recall the brand or how it was.

spinynorman99 wrote:The thread on childhood favorites elsewhere on LTH made me nostalgic for pimento cheese spread. It used to be widely available but I can't recall seeing it at all in recent years (at least not above the Mason-Dixon). Anyone know where it can be found? I'm sure it will disappoint, but I'd like to give it a try to see if the memories come back.

Like grits and bacon, I have to be the only southerner who grew up not liking pimento cheese. Ironically, it was always available on soft white bread sans crust at birthday parties and was a hard pass for me.

Now of course, I make my own and not only do I bring it gatherings with a choice of either ritz or saltines and sometimes even a loaf of hearty bread, but I even have been known to place it in mason jars and offer it as a gift.

I don't know if you will have good luck finding a good store-bought variety but I base my recipe off of the one from ATK hint add a splash of pickle juice. It is super easy to whip up and if you don't eat it all it last 2 weeks I believe.

I am vegetarian so I use vegetarian worcestershire sauce.

The Publican's version I think you can buy. It is not inexpensive or traditional but ver good.

ronnie_suburban wrote:

ziggy wrote:No self-respecting Southerner would utter the word Hellman's, let alone call a recipe that includes it 'excellent.'


or bust.

Perhaps but Hellmans is superior and produces a better end product. I lived in the south for a few years and think Duke's is overrated. Having made this recipe with both, I'd opt for Hellmans. Maybe if one grew up with Duke's . . .

=R=

I grew up in the south with Duke's. Hellman's is okay. But earnestly I usually have lovely eggs and make my own mayo. And yep, I will use homemade mayo in my pimento cheese spread.

Thanks spinynorman for re-animating this thread. You triggered childhood memories of yuck that have been replaced with a delight for the stuff. If I thought I could fly with it I would make some as a host gift today.

Tempesta Market makes a killer version. They keep it behind the deli counter and you have to ask for it. I bought a small container while my husband was out of town and polished it off before he got home.

http://tempestamarket.com/
1372 W. Grand Ave., Chicago

Found a few tonight. Trader Joe's, Price's and Pawley's Island. The TJ one was like a salty Merkt's - not good. Price's was decidedly not bad, Pawley's Island was very good and pricey ($6.99 for a small container). None matched my memory.

spinynorman99 wrote:Found a few tonight. Trader Joe's, Price's and Pawley's Island. The TJ one was like a slaty Merkt's - not good. Price's was decidedly not bad, Pawley's Island was very good and pricey ($6.99 for a small container). None matched my memory.

Maybe he can help . . .


=R=

Not sure of availability in IL but several places around here sell it and it's the best store bought I've had....

jaholbrook wrote:Not sure of availability in IL but several places around here sell it and it's the best store bought I've had....

Just noticed my location is still SB, CA. I'm in GR, MI... fyi.

Re: Zingerman's pimento cheese. It has been available at Standard Market in Westmont, but I'm not sure if they have it right now. And it's 15% off cheese this weekend.

Not a Southerner-
not can I claim to know "how-my-Momma's-Sister-Auntie-Lou-Ellen"
made it either....but I can vouch for the To-Go version @ PQM
(Publican Quality Meats on Fulton/Green Street)-
not- cheap- but a Party Favorite.
Also- Mariano's on Chicago Avenue in Ukie Village-
stocks a couple of variations
(Jalapeño, etc...)
in the Vertical Cheese Display Case "behind"
The Cheese Display Case.