Okay, part of the reason we’re so mad about cheese balls is their retro, kitschy fun. And while you can class them up into more sophisticated versions, sometimes you just wanna have fun. I may live in Virginia now, but I’m not a native Southerner. So the first time I spotted pimento cheese on a menu, I skipped over it. Eventually, I caved and sampled the pimento grilled cheese at Cheesetique. Holy yum. Suddenly I understood why pimento cheese was suddenly popping up on respected food blogs. (Pimentos are even starring in the signature mac-n-cheese served on CapMacDC — DC’s new pasta food truck. Yes, you heard me — we have a pasta truck. But we’ll talk more about that later.)
Naturally I just had to had to try pimento cheese in ball form. The best part is that to reach the right consistency, you replace the mayonnaise with cream cheese — perfect for mayo-haters like yours truly. I debated rolling it in chopped pecans, but didn’t want to add the competing flavor. Plus, the red flecks of peppers are like Christmas confetti.
Pimento Cheese Ball
- 1 cup grated extra sharp cheddar cheese
- 1 cup grated smoked gouda
- 1 8-ounce package cream cheese
- 3 tablespoons finely chopped pimento peppers
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
Instructions: Let grated cheeses and cream cheese come to room temperature. Place in a medium-sized mixing bowl, add pimentos, salt, and pepper(s), and mix well with a spatula to combine. (You can also mix the ingredients in a food processor if you prefer.) Shape into a ball, wrap in plastic wrap, and refrigerate for at least 4 hours, preferably overnight. Enjoy with crackers and celery sticks.