Pimento Cheese #2 with Goat Cheese

Gluten-Free Pimento Cheese made with Trader Joe's goat's milk creamy cheese and Montchevre goat milk cheddar.

Pimento Cheese Recipe #2

I love pimento cheese. I could eat an entire gallon of it in one setting.

So I was really excited to be able to make it again when I started to use goat cheese in recipes that I used to make all the time. Like this Died and Went to Heaven Pimento Cheese.

It’s really is just a combo of cheese, mayo, cream cheese, pimentos and a few other simple ingredients. The first time I adapted it using smoked gouda goat cheese. It added a nice smoky flavor. But I do miss the regular version.

So I usually get my goat cheese like the pepper jack and smoked semi soft from Wheatsville. But a new neighbor told us that Central Market had a really fantastic goat cheese section.

We were going to go check it out, but for some reason Lizzy thought we were going to Town Lake. I think it was the water bottle in my hand. She LOVES going to the lake. And she was jumping on us and crying. Running into the garage and scratching on the door. So I stayed back to calm her down and Brett went to CM to see what they had. Specifically, looking for a cheddar.

A variety of goat cheese from Wheatsville and Central Market (blue cheese, cheddar, specialty, smoky, pepper jack)

I was so excited that they had goat milk cheddar. It was nice and mild. Not tangy. Perfect for pimento cheese.

They also had a blue cheese and a few specialties. So many things I can make with them! What if I can eat a wedge salad again? I can’t wait to go back and see what else they have.

But first I wanted to make the pimento cheese with this beautiful cheddar. And I’m so happy how it turned out. Exactly like the delicious decadence I remember!

Pimento cheese with homemade gluten-free melba toasts, cucumber slices, celery and red bell peppers.

What to Serve with Pimento Cheese

Growing up in Texas, pimento cheese sandwiches were a staple finger food when I would go parties, wedding showers, baby showers, or the country club brunch buffet to celebrate Easter or Mother’s Day.

The pimento cheese is usually served on soft white bread with the crusts cut off.  And then the square is cut into four triangles.  I could eat a million of them.  

They were usually accompanied with cucumber and cream cheese sandwiches prepared the same way.  I could eat a million of those, too.

Pimento cheese can also be spread onto a flour tortilla and rolled up, then sliced.  Also served as a finger food.  Sometimes people add ham or other veggies as well.

If you could find a nice soft white gluten-free bread or soft flour tortillas, this would be a delicious way to serve it.

I like to serve it as a dip with crackers, celery and colorful bell peppers.  

Lately, we’ve been saving the heels of a gluten-free bread we really like (not super soft but great when toasted).  Then we can toast the bread (250 degrees for about 1 1/2 hours) and make a little homemade version of melba toasts.  They rock with the cheese spread, too.

Want More Goat Cheese Recipes?

Ranch Cream Cheese Cucumber Bites

Pimento Cheese 2 | Gluten-Free, Goat Cheese

We make this decadent pimento cheese with Trader Joe’s goat milk creamy cheese, goat milk cheddar cheese, mayo, pimentos and few simple ingredients.

Course Appetizer
Cuisine American
Keyword goat cheese, pimento cheese
Prep Time 5 minutes
Servings 4
Author Deana Larkin Evans


  • 4.5 oz Trader Joe’s Goat’s Milk Creamy Cheese
  • 2 cups freshly grated goat milk cheddar (8 oz package)
  • 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


  1. Put all the ingredients into a food processor. Hit pulse a few times. Scrape into a bowl.

  2. Cover, refrigerate for a bit and then enjoy!

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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