Pimento cheese from Heritage by Sean Brock

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wheat thins

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Husk hot sauce" for hot sauce, and the book's "Pickled ramps" for pickled ramps.

  • shelbstirr on February 19, 2026

    I didn’t have any pickled ramps so what I made was different, but it was still very good! Next time I wouldn’t use smoked paprika just because I don’t care much for smoke flavor, just personal preference. Made a half recipe.

  • L.Nightshade on October 17, 2015

    Note that the wheat thins mentioned here in the accompaniments are Brock's homemade wheat thins, not the boxed variety.

  • L.Nightshade on October 17, 2015

    Now I am not a pimento cheese connoisseur, by any means. The only pimento cheese I’ve ever even tasted was the kind my dad used to buy in little jelly jars. Probably Kraft or something similar. This wasn’t like that. I did have to buy the unchopped as Brock demands if you can't get fresh. I used the pickled scallions I had made from the pickled ramp recipe. I wanted it kinda creamy, kinda not, so I had it in the mixer about one minute. Seemed just about right. It’s good. I guess it’s somehow not really my style. I feel like I took a high-quality cheddar cheese and turned it into a processed cheese. Which, I guess, is exactly what I did do. This recipe makes a ton. I only made a half recipe, so I have half a ton. The note states it will last for three days. We may take Brock’s suggestion of applying a half inch of the stuff to a hamburger. Photo and more here http://www.chowhound.com/post/cooking-sean-brocks-heritage-1022739?commentId=9747045

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