There are said to be 500 plus cheeses in France. So maybe it makes sense that they don’t do to cheese what we often do in the states: the mash-up. We like to whomp it up it into cheese balls, dips, and spreads. The French tend not to add to it, alter it, and they seldom even cook with it, as we do (exception: they make a yummy melted mélange with leftover bits, see this post). But a good cheese ball can rival a good French cheese. One of my favorite cheese balls is this classic: cream cheese with fresh garlic, grated parmesan, chives, and black pepper, rolled in toasted pecans. Heavenly. Photo, above: gearing up to make cheese, spotted on the side of a building in the Brionnais.
I thought about this cultural split the other day when I came across a southern staple: pimento cheese (we’re still visiting the states at the moment). Truth be told I had forgotten it existed, I’ve been gone so long. The French don’t make it of course, but interestingly, every French kitchen will have a jar of piment. Photo, right: Back in the ravishing city of Charleston, and still eating cheese.
Pimento cheese, when I was young, came in a plastic white container. Make your own? Unheard of. But somewhere along the way the Caviar of the South got a make-over. I remember my first encounter with the real thing: many years ago we stopped for a drink at the 
oh-so-chic bar at the Charleston Grill, and the chef had whipped up a big bowl of homemade pimento cheese served with baskets of crispy lavash, to nibble with our cocktails. I was instantly smitten. Photo: the French prefer their cheese straight up, like these fromages de chèvre at the market.
These days pimento cheese comes in a multitude of flavors, made up fresh with the finest cheddar. And it’s easy to make at home. My man likes it hot hot hot, so I fold in some pickled jalapeños. You can add different cheeses, roasted bell or poblano peppers, sun dried tomatoes…or hey, even pimentos! So get creative, maybe try it for the big game this week-end. And we would welcome your own favorite recipe for a cheese mash-up.
RECIPE: Charleston Pimento Cheese
Isn’t the internet wonderful? I actually managed to track down the very recipe I mentioned, though it was probably 18 years ago when I had it, at the Southern Living site. It’s from chef Louis Osteen, formerly of the Charleston Grill. Start with this base, and alter it at will.
- 6 cups freshly grated sharp Cheddar cheese (1 1/2 lb.)
- 1/2 (8-oz.) package cream cheese, softened
- 3/4 cup mayonnaise
- 1 tablespoon grated yellow onion
- 1 teaspoon ground red pepper
- 1 (7-oz.) jar whole peeled pimiento, drained and cut into fourths
- Garnish: freshly ground pepper
Beat Cheddar cheese, cream cheese, mayonnaise, yellow onion, and ground red pepper with a heavy-duty electric stand mixer at medium speed 1 to 2 minutes or until blended but not smooth. Add pimiento; beat 1 to 2 minutes or until pimiento is shredded and mixture is blended and somewhat smooth. Serve with dry lavash or crisp crackers.
PS A friend of my sister has a full-time pimento cheese business–she makes a flavor for every day of the week! Find Aunt Lollie's Pimento Cheese on Facebook, and look for it if you're in Atlanta or Clayton.
Favorite Reads: For mystery lovers, my friend Sandi told me she's hooked on a series of mysteries that are all set in Charleston, written by southern author Karen White and featuring real Charleston sites and characters. I've starting at the beginning of the series with The House on Tradd Street
In the COMMENTS: If you are an expat, or an expat wannabee, you must read last week's comments about the experience of coming back to your home country. All sorts of interesting insights from our readers, many thanks.
12 thoughts on “What the French Don’t Do with Cheese”
Pimento cheese is one of my first purchases when I return to the States. Have tried to make it in France but no Duke’s mayo, no really sharp cheddar, and roasted peppers just don’t taste like pimentos. Now you’ve got me craving a grilled pimento cheese sandwich….
My friend went into a pimento obsession this past year so I’ve had quite a lot of it. You’re right, the homemade version is exceptional! Nice to have a recipe to try on my own.
They most most things with cheese in Haute Savoie….melt it in wine, roll it, grill it, roast it in little wooden boxes with or without herbs or garlic and of course mix it with loads of different vegetables, and even make bread and biscuits with it. They even have different cheese types to melt in different ways. But then many locals do not count Savoie as part of France.
It must seem cold there with all the snow compared with the chateau. At least you have the upcoming Antiques Show to look forward too.
Thanks for the new mystery. Have you read the Indigo Tea Shop mysteries by Laura Childs that also take place in Charleston.
I seem to remember a small glass jar of pimento cheese spread put out by Kraft long ago. That and dipping crackers in Durkee’s dressing…..
This looks like a wonderful recipe and Thank you for posting this. Since I’m from Denver, would go well for a Broncos WIN with the orange color of it. I’m making this & will sprinkle a few blueberries here & there for the orange & blue!
Lynn,I confess that I’ve never been a fan of pimento cheese but after seeing this recipe,I really am anxious to give it another try.
I also want to thank you so much for all of the other wonderful things that you have introduced us to in SFF–from recipes to books,paintings,even drinking songs!
You’ve given us happy opportunity to learn about and enjoy what we might not otherwise have had the privilege of learning about.
THANK YOU!
Lynn, we are with Monty and Ali now reading your blog and questioning the definition of “whomp”. Of course, we are all smiling–well, actually laughing. ;). Wish I would have read this earlier today before I made a cheese dip. Yours sounds delicious.
That is so interesting, Dee! What fun to learn all the different nuances in a new region of France. Miss you!
This sounds delicious and being from the north, I have never had it. Just in time for Super Bowl snacks. Thanks!
I’ve been serving pimento cheese at parties here in the Pacific Northwest for the last few years, and everyone loves it. I’ll have to try your recipe, which is slightly different than the one I have. It’s hard to believe my foodie friends here have never had it, but we’re a long way from Charleston! Thanks for another great post, Lynn.
Girl, you are so right about pimento cheese. It’s either really good or bleh. The worst is that store bought stuff that tastes sweet! God forbid. We have a lady at our church whose PC is so fabulous I finally asked her about the onion. Sit down, you won’t believe this. She uses dried minced onion! You heard me! I tried it and it’s fab. Sometimes the grated onion is bitter so I’m hooked. One less thing to wash. I like to add a titch of cayenne pepper to mine.
I’m still thinking on the cream cheese, as I usually use one blog of medium and sharp. I’ll give it a go in your honor and report back.
Bon dimanche,
V
Lynn, More snow! Who knew? I have the ingredients on hand…