Smoked Gouda Pimiento Cheese

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Enjoy with your favorite cracker or dipper, in a grilled cheese sandwich (with bacon!), as a topping for your burger, or stirred into hot cooked pasta and then broiled for quick and easy mac and cheese!

Yield: 4 cups


1 cup mayonnaise

1 (7-ounce) jar diced pimiento, drained and *rinsed

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon cayenne pepper, depending on heat level preference

1 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups)

1 (8-ounce) block smoked Gouda cheese, shredded (about 2 cups)


Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.

Cook’s Note:

*Don't skip the step of rinsing your diced pimiento. Otherwise it will be too salty. For the creamiest pimiento cheese, buy the cheese in blocks and shred by hand (pre-shredded is dry).


For good pimento cheese texture, grate the cheese ,half on the large holes on a box grater and half on the small holes.