Pimento Cheese
Photo: Chip Harlan from atlanta ga · CC BY-SA 2.0

History

Pimento cheese emerged as a Southern staple in the 1930s when canned pimentos became widely available; by the 1950s it was the universal Southern lunch counter and church-potluck spread. Husk Nashville under Sean Brock made the chef-driven version a fine-dining starter; Arnold's Country Kitchen still serves the meat-and-three version with crackers, a daily staple.

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Common allergens: Dairy, Egg

Make it at home

Yield 8Hands-on 15 minTotal 1 hrDifficulty Easy

Ingredients

  • 400g extra-sharp aged cheddar (preferably Tennessee Sweetwater Valley or aged Vermont cheddar), grated by hand on a box grater
  • 100g cream cheese, softened
  • 150g good-quality mayonnaise (Duke's is the Southern standard)
  • 100g jarred pimentos (or roasted red peppers), drained and finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika (the Husk twist)
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1 tsp finely grated onion
  • 1 small garlic clove, finely grated
  • 1 tbsp pickled jalapeño brine (optional, for tang)
  • Salt to taste
  • Saltine crackers, ritz, celery sticks, or thick white bread for spreading

Method

  1. Grate the cheddar by hand on the large holes of a box grater; pre-shredded cheese is coated with cellulose and will give a gummy texture.
  2. Mix the softened cream cheese, mayonnaise, Dijon, Worcestershire, smoked paprika, cayenne, black pepper, grated onion, and grated garlic in a large bowl until smooth.
  3. Fold in the grated cheddar and chopped pimentos using a rubber spatula; do not over-mix, you want some texture.
  4. Stir in the jalapeño brine if using; this gives the proper Tennessee kick.
  5. Taste and adjust salt (the cheddar usually carries enough).
  6. Refrigerate at least 1 hour for the flavours to meld; overnight is better.
  7. Serve in a small crock with saltines, ritz, or thick toasted white-bread soldiers.
  8. Alternative service: spread thickly between two slices of white bread, griddle in butter 3 minutes per side for a Southern grilled pimento cheese sandwich.

Tip from the editors. Duke's mayonnaise is the Southern non-negotiable; Hellmann's gives a sweeter, slightly different pimento cheese. Hand-grating the cheese, not buying pre-shredded, is the second non-negotiable.

Where to eat pimento cheese

Pimento Cheese in Nashville

Husk Nashville ★ 4.3

$$$$ Tasting A la carteModern SouthernDowntownChef Brian Baxter

Sean Brock's Rutledge Hill institution in Nashville cooks ingredient-driven Southern food on a wood hearth, recommended in the 2025 Michelin Guide American.

OrderCornbread skillet, then whatever the menu lists from the wood hearth.

Book2 weeks ahead

TipLunch is quieter with the same kitchen. Book the porch seats in spring; they overlook downtown.

Directions Book

Arnold's Country Kitchen ★ 4.6

$ Soul foodThe Gulch

Arnold's meat-and-three lunch in Nashville delivers a protein plus three vegetables and tea for under $15. Located in The Gulch. At 605 8th Ave S.

TryMeat-and-three plate

TipLunch only, Monday to Friday 10:30-14:30; cafeteria line moves fast. Cash and card.

Directions

Folk ★ 4.7

$$ Italian PizzaEast Nashville

Philip Krajeck's casual East Nashville room in Nashville opened 2018, running naturally leavened pizza and a vegetable-forward menu with natural wine on tap.

OrderThe mushroom pizza and whatever bitter green is currently on the menu.

TipClosed Wednesdays. Walk-in seats at the long marble bar are the best move on a weeknight.

Directions Book

Loveless Cafe ★ 4.2

$$ $13-22BrunchCountry breakfast with biscuitsSouth Nashville

Loveless Cafe on Highway 100 in Nashville has served scratch biscuits, country ham and redeye gravy since 1951, anchoring the Natchez Trace's tourist circuit.

OrderCountry ham with redeye gravy and biscuits

TipLines build by 09:00 weekends; put your name down and shop the on-site Hams & Jams Country Market while you wait.

Directions

City House ★ 4.2

$$$$ Tasting A la carteItalianGermantownChef Tandy Wilson and Bradley Midgett

Tandy Wilson's James Beard award-winning Italian-Southern kitchen in Germantown, Nashville opened 2007. Led by chef Tandy Wilson and Bradley Midgett.

OrderBelly ham pizza with mozzarella, oregano, chiles and pickled peppers.

Book2 weeks ahead

TipSunday Suppers are the easy seat: family-style menu, $65 per person, no special-occasion bookings.

Directions Book

The Mockingbird ★ 4.2

$$$ New AmericanThe Gulch

Maneet Chauhan's Gulch room in Nashville runs globally inflected American comfort food with strong cocktails, opened 2018 and steady at the top of the area.

OrderCrispy pork shank with chili crisp, plus the kale Caesar.

TipHappy hour is generous and easy to walk into; book ahead for the patio in warm weather.

Directions Book

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