Smoky Goat Gouda Pimento Cheese

Smoky pimento cheese made with smoked flavor hard goat cheese.

Smoky Pimento Cheese

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.  

In the old days, 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.

We’ve made healthified artichoke spinach dip!  A super easy Buffalo chicken dip.  

You can’t even imagine how excited I was to make fried goat cheese mozzarella sticks.  Or just having a decent pizza again.

So a huge win was finding Trader Joe’s goat’s milk creamy cheese.  It is the texture of cream cheese and doesn’t have a strong tang.  I use it a lot now.

When we found a smoky goat’s milk gouda cheese, I knew I had to make pimento cheese again.  

So I tried out the smoky goat cheese in the old recipe 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!

Gluten-Free

Most cheese in it’s pure, natural form (not processed like sauces or spreads) is naturally gluten-free.

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.  It didn’t seem to affect me at all.

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

Smoky Pimento Cheese | Gluten-Free, Goat Cheese

If you have trouble digesting cow’s milk but are A-okay with goat’s milk and miss the decadence of pimento cheese, then this is the recipe for you!
Course Appetizer
Cuisine American
Keyword gouda, smoky goat cheese pimento cheese
Prep Time 5 minutes
Servings 4
Author Deana Larkin Evans

Ingredients

  • 4.5 oz Trader Joe’s Goat’s Milk Creamy Cheese
  • 2 cups freshly grated chevre-lait smoked goat gouda (~ 0.5 lbs)
  • 1/3 cup GF mayonnaise
  • 2 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
  • Splash of GF hot sauce

Instructions

  1. 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!

Want More Goat Cheese Recipes?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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