Housemade Pimento Cheese 1/2pt
To keep this perishable product at its best, expedited shipping is required
This staple of Southern snacking has surged into the national mainstream in recent years and our customers and staff are not shy to proclaim their love of our housemade pimento cheese. Simple, high quality ingredients and fresh batches regularly made, make this a totally addictive appetizer or snack. Made with aged Vermont cheddar cheese, cream cheese, mayonnaise, pimento peppers, cayenne pepper and salt, packed in a 1/2 pint container. Larger volumes are available via special order - just give us a call 1-888-212-3224.
|Country of Origin||United States|
|Cheese Type||Blended / Flavored|
|Type of Milk||Cow|
<p>The Formaggio Kitchen family of stores began in 1978 with a vision of creating a European shopping experience in Cambridge. Today, owners Ihsan and Valerie Gurdal operate four stores: Formaggio Kitchen Cambridge, Formaggio Kitchen Kendall, Formaggio Kitchen South End and Formaggio Kitchen Essex Market.</p> <p>We travel throughout the US and Europe visiting dairies, cheesemakers and agers of artisan cheese whose products we bring to our stores so that our customers can experience the wonders of these artisan producers. We produce many of our own products in our kitchen and bakery - all from scratch and using time-tested traditional recipes with the best ingredients available. We are particularly proud of our charcuterie program, which has won numerous Good Food Awards, our catering department which makes our much-loved Pimento Cheese and Spiced Pita Chips and our bakery and their housemade granola, cornmeal biscotti and teacakes.</p>
Serving and Caring for your cheese
<h3 style="text-align: center;">Caring for Your Cheese</h3> <p></p> <p><strong>How much cheese should I buy?</strong></p> <p>We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.</p> <p><strong>How should I serve my cheese?</strong></p> <p>You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.</p> <p>Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.</p> <p><strong>Can I eat the rind?</strong></p> <p>Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.</p> <p><strong>What do I do about the mold on my cheese?</strong></p> <p>Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.</p> <p><strong>How do I store my cheese?</strong></p> <p>Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.</p> <p><strong>How do I wrap my cheese?</strong></p> <p>Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).</p> <p>Enjoy!</p>
I grew up on pimento cheese when I was a kid in South Carolina. This stuff is that times 10, simply amazing. A little spicier then traditional. I THINK, did not do a taste test, better then Callie's and that is saying something.