Smoky Goat Cheese Pimento Cheese

Smoky Goat Cheese Pimento Cheese

Wait, what?

I love pimento cheese!  And I haven’t been able to make it or eat it since 2014 when I finally acknowledged that I just couldn’t handle dairy anymore.  Before then, I used to make this killer recipe – Died and Went To Pimento Cheese Heaven!

It’s not very good for you with all the cheese, cream cheese and mayo.  Served on white bread or crackers or fried into all types of amazing decadence.  All of those awful non-nutrient filled calories.  But you know what, I like to indulge once in awhile.  And I’m okay with that!  I don’t have a sweet tooth anymore, I just love decadent creamy cheesy goodness.  And I’m bringing it back because I can eat some types of cheese again…

I bet you know what I’m about to say if you’ve been following my food journey and our evolving diet.

I can digest goat’s milk.  And I’ve been going crazy with it.  Especially with this wonderful chèvre-lait smoked goat gouda and the Trader Joe’s goat’s milk creamy cheese.  So I just had to try out the old recipe and see if it worked using the smoky goat cheese.  And it was fantastic!  I’m so happy with how it turned out.  The smoky flavor actually takes pimento cheese to another level of yum. Yum. YUM!


All of the other ingredients we used were also gluten free and mostly organic.  Except for the pimentos – I wasn’t sure if they are gluten free and I wasn’t able to find an answer on the internet.  The ingredients seem safe but I’m not sure about any sources of cross-contamination at the factory.  I went ahead and tried them and it didn’t seem to bother me.

Now I’m not sure if my sensitivity levels are different these days as I’ve healed significantly or if they are truly safe.  Gluten can damage your gut if you have celiac disease even if you don’t feel any symptoms, but I used to intensley feel the symptoms every time I was gluten-ed.  So that was an indicator for me.  Now I’m not the best patient zero test subject.

But I’m so happy in my smoky goat cheese pimento cheese heaven… calories, football and all!

And if you can enjoy regular cheese, maybe try out a smoked gouda next time in your favorite pimento cheese recipe… just eat it in moderation. 🙂

Smoky Goat Cheese Pimento Cheese
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Ingredients

  • 9 oz Trader Joe's Goat's Milk Creamy Cheese (2 tubs @ 4.5 oz each)
  • 2 cups freshly grated chevre-lait smoked goat gouda (~ 0.5 lbs from the store)
  • 1/3 cup mayonnaise*
  • 1 tsp local organic wildflower honey
  • 1 tsp organic red wine vinegar
  • 4 oz jar of pimentos, drained and chopped
  • 1/2 tsp organic onion powder
  • 1/2 tsp organic garlic powder
  • 1/2 tsp organic onion powder
  • Splash of GF hot sauce
  • Freshly ground pepper and salt to taste

Instructions

  1. Let the ingredients come close to room temperature. Then put all the ingredients into a food processor. Hit pulse a few times. Scrape into a bowl. Cover, refrigerate for a bit and then enjoy!

Notes

*We make homemade mayonnaise with avocado oil and very few organic ingredients. Brett does this in a mason jar with an emulsion blender. I'll send you his recipe if you would like it but there are lots of vegan gluten free mayos available. They just aren't always free of xanthan gum.

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http://theweeklymenubook.com/2018/01/02/smoky-goat-cheese-pimento-cheese/

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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