When I was little, two of the highlights of my year were going to Aunt Julia’s house and to the Woodbury church of Christ annual ice cream supper at Mr. Boyd’s house. What do these two have in common? Pimiento cheese. My mom hates pimiento cheese and so I never got any at home. Luckily for six-year-old me, Aunt Julia didn’t share this bizarre and incomprehensible aversion, and the little old ladies at Woodbury church of Christ make more varieties of pimiento cheese than any group I have since encountered.
So, when I grew up and moved away, I decided I needed a good pimiento cheese recipe. My friend Sarah Grace sent me the excellent Southern Living pimiento cheese recipe. As a matter of fact, I made it tonight.
But I made a grievous error. Last time I made it — a half recipe, since I cannot (and probably should not) eat an entire batch — I cleverly froze the other half of the blocks of cheese to save it until I wanted pimiento cheese again.
Freezing cheddar makes it impossible to grate. It’s easier to give a cat a bath than to grate previously frozen cheddar.
It collapsed into chunks beneath my fingers. I now have chunky pimiento cheese to take for lunch all week.
So, the moral of the story: Don’t hog a batch of pimiento cheese all to yourself. Make the entire recipe, don’t freeze the cheese, and give the extra to a friend.
Oh, and as a side note, if you make the Southern Living pimiento cheese — they really meant a scant 1-1/2 cup of mayo instead of a full 1-1/2 cup. Makes it much better.