What is Pimento Cheese?
Pimento cheese is a type of cheese spread made from shredded cheddar, mayonnaise, chopped pimento peppers and seasonings. The ingredients may vary to include cream cheese, or other cheddar varieties. Pimento has a pale orange color from the pimento and is creamy with textured pieces of shredded cheese. The flavor is sharp yet mild and tangy, with a hint of vinegar preserved bell peppers. Pimento cheese is a beloved ingredient in the American South.
What does Pimento Cheese Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
...Cheddar cheese is an aged dairy product made from cow's milk and has an off white color and a dense texture. Some varieties are pale yellow or orange. It is made into a wheel and is often sold as a small block, in slices or grated. The flavor of cheddar is sharp and pungent. It is a popular cheese in the Western world and melts nicely.
...Monterey jack cheddar cheese is a type of semi-hard cow's milk cheese. Monterey jack and cheddar cheese are similar and this variety touches more on the cheddar side, with a tangy and rich flavor. The texture of the cheese is hard, but creamy and the color is white and golden.
...Mayonnaise is a cream colored condiment and thick sauce, or spread. Mayonnaise is made by slowly adding oil to a mixture of raw egg, vinegar and seasonings, until it thickens. This is done by continuously whisking. The flavor is mild, tangy and a bit salty with a comforting quality from the creamy texture. Mayonnaise is a multi-use ingredient for sauces, cold meat salads, sandwiches and more.
...The bell pepper is a vegetable by culinary measures, but botanically it is a fruit. Bell peppers grow in warm to hot climates and are somewhat bell shaped, hence the name. They are large, with wide ridges and smooth, shiny, thin skin. The flesh of the bell pepper is thin, crunchy and a bit juicy. They four main colors of bell peppers are red, green, orange and yellow, some are purple. The flavor is sweet, vegetal and mild. The inside has seeds that should be remove before consuming the flesh of the pepper. These peppers are used in dishes, both raw and cooked.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Hot sauce is a thin spicy condiment made from hot peppers. The heat level can be mild or scorching, depending on the types of peppers used. The color is often orange or red, some are green. The texture is slightly thick, but pours easily. The flavor can be hot and vinegary, or hot and smoky, among many other variations. The one characteristic that unifies all hot sauces, is that each one has some level of heat. It is used to add a spicy hotness to everything from tacos to fried rice. Hot sauce is typically paired with Latin and American dishes, but is an applicable condiment for many cuisines.
...Worcestershire sauce is a condiment used primarily in the cooking process and less as a topping. It is a fermented liquid made of vinegar, soy sauce and seasonings. It is dark brown with a thin viscosity. The flavor is savory, salty and umami with a hint of sweetness. It is primarily used with meats.
...Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
...The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
...Milk is almost always sourced come from cows. Sometimes sheep, goat, yak and water buffalo milk are used. In general, store bough milk comes from a cow, unless specified otherwise. Whole milk is white, or cream colored and has a higher fat content than skim milk and therefore a creamier and richer texture and flavor. The flavor is mild and bland with a hint of savory sweetness and is satisfying, especially due to its creaminess. Milk is served as a beverage and used in a multitude of dishes both sweet and savory.