White Pimento Cheese
I found this recipe in a spring issue of Celebrate magazine. I think it is from Spring 2010.
Oh my! Many people have told me it is the best pimento cheese they have ever eaten. It is the combination of the three cheeses that makes the difference. It is so good, and has become my go to pimento cheese recipe. Have a bowl of this pimento cheese in the refrigerator for a quick lunch or supper, or when company is coming. (I know you are more organized than we are, but here is the situation. The girls are out shopping, and Lord only knows when they will return. This pimento cheese makes a wonderful sandwich for the guys at home or the girls when they return. Have some cut up fruit ready, a bag of chips, and everyone is good to go.) It is so easy. I make it in the food processor. After you eat this, it is hard to buy the tub at the grocery store. Of course, we also use this pimento cheese at teas and parties.
Here is a picture of the pimento cheese sandwiches on pumpernickel bread at the Royal Tea. We thought the Union Jack picks were so cute and really carried out the British theme.
You will need white Cheddar cheese, Gruyere cheese, Monterey cheese, pecans, mayonnaise, ground black pepper, and diced pimentos. Please do not use that shredded cheese in the bags for this recipe. It is just not the same. 
This picture does not look wonderful, but I am here to tell you that it is a bowl full of wonderfulness. Trust me!
It is better if you refrigerate the pimento cheese for a while to let the flavors combine, but many times we can’t wait. It is still delicious. The recipe calls for sourdough bread, but any bread will do. We had pumpernickel bread to make the sandwiches. I love pumpernickel bread.
Blessings and Enjoy!
By the way – If you like grilled pimento cheese sandwiches with tomatoes, go for it. I’m here to tell you that it is over the top good. Oh, yeah!
White Pimento Cheese
By Published: May 9, 2012
- Yield: 4 cups
The ultimate Pimento Cheese recipe. Easy to make and a treat to eat.
Ingredients
- 1 cups white Cheddar cheese grated
- 1 cups Monterry cheese grated
- 1 cup Gruyere cheese grated
- 1/2 cups pecans chopped; sometimes I use more pecans
- 1 cup mayonnaise Start with less and then use as much as you like.
- 1/2 teaspoons ground black pepper
- 1/2 cup diced pimentos drained
- 1 loaf sliced bread sour dough, pumpernickel, or any type you like
Instructions
- In the bowl of your food processor chop the pecans. Set aside.
- Grate cheeses using the grating blade on your food processor.
- Combine cheeses, and pecans in a medium bowl.
- Stir in mayonnaise and pepper until well blended. I begin with less mayonnaise and add more as needed.
- Gently stir in pimentos.
- Cover and refrigerate.
- To serve, spread on the bread of your choice. The recipe called for sour dough bread, and I like to use pumpernickel, but any bread you like or have on hand will do.