Pimento cheese is sharp cheddar mixed with mayonnaise, diced pimentos and seasonings, served as a spread on white bread, crackers or as a sandwich.

Pimento cheese is the canonical Southern cheese spread, codified in the early 20th century when industrial cheddar and jarred pimentos became widely available. It moved from Junior League cookbooks to restaurant menus across Birmingham in the 1980s and remains a Stitt-era classic. Bottega Cafe runs the Italian-Southern version; Brick and Tin in Mountain Brook makes it a sandwich signature; most Birmingham brunch and lunch counters keep a version on the menu.

Where to eat Pimento cheese in Birmingham

3 editor picks for Pimento cheese in Birmingham, ranked by editorial score. All Birmingham signature dishes · Pimento cheese across every city.

Make it at home

Serves 81 hr 15 minEasy

Ingredients

  • 300g sharp cheddar cheese, grated coarse
  • 120g mayonnaise
  • 60g cream cheese, softened
  • 70g jarred diced pimentos, drained
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon hot sauce
  • 0.25 teaspoon cayenne
  • Black pepper to taste
  • Crackers, white bread or celery sticks to serve

Method

  1. Grate the cheddar by hand (not in a food processor); the texture matters.
  2. In a large bowl, mix mayonnaise, cream cheese, drained pimentos, Worcestershire, hot sauce and cayenne until smooth.
  3. Fold in the grated cheddar with a wooden spoon; leave some texture, don't overmix.
  4. Refrigerate at least 1 hour before serving.
  5. Serve with crackers, white bread, celery sticks or as a sandwich on toasted bread.

Editor tip. Hand-grated cheddar gives the canonical texture; pre-shredded supermarket cheese has anti-caking agents that turn the mixture chalky.

Common allergens: Dairy, Eggs.