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Buttermilk Pimento Cheese

Buttermilk Pimento Cheese
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Buttermilk Pimento Cheese




  1. Char the red peppers over an open flame until the skin is evenly charred and blistered on all sides.
  2. Place them in an air-tight container for 2 hours before peeling off the outer charred skin and removing the seeds and veins from the inside.
  3. Once clean, chop the peppers into a fine dice and set aside.
  4. Shred the cheddar cheese by hand (do not use pre-shredded cheese) and cut the American cheese into 1-inch cubes.
  5. Place cheeses in a food processor and quickly pulse 2-3 times before adding half of the buttermilk and quickly pulsing until just combined.
  6. Transfer the cheese mixture to a mixing bowl, add the diced peppers and remaining buttermilk and blend by hand until fully combined using a sturdy whisk or wooden spoon.
  7. Transfer to an air-tight container and refrigerate overnight.
  8. The finished product will keep for up to two weeks.