Smoked Gouda Pimento Cheese Recipe

Shred the smoked Gouda and sharp cheddar if not pre-shredded. Finely chop the drained roasted red peppers (pimentos). Grate or finely mince the yellow onion and mince the garlic. Soften the cream cheese to room temperature so it mixes smoothly.

Combine base cheeses

In a large mixing bowl, add the softened cream cheese and mayonnaise. Beat with a hand mixer or whisk until smooth and creamy, about 1–2 minutes.

Add shredded cheeses

Fold in the shredded smoked Gouda and shredded sharp cheddar by hand with a spatula until evenly distributed. If you prefer a smoother texture, pulse in a food processor in 3 short bursts, scraping sides between pulses.

Incorporate pimentos and aromatics

Add the chopped roasted red peppers, grated onion, and minced garlic to the bowl. Stir until everything is evenly mixed.

Season

Stir in the Dijon mustard, apple cider vinegar, smoked paprika, cayenne pepper, kosher salt, and black pepper. Taste and adjust seasoning — add more salt, pepper, or cayenne for heat as desired.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the mixture to firm up slightly. If short on time, 30 minutes will still work but flavors will be less integrated.

Before serving, stir the pimento cheese once more. Transfer to a serving bowl, sprinkle chopped fresh chives on top for color, and optionally a light dusting of smoked paprika.

Serve chilled or at cool room temperature with toasted baguette slices, crackers, or crisp vegetables.