Founder's Circle
Pimento cheese used to be my favorite, back before I went dairy-free. I was determined to bring it back.
One night I pulled out cream cheese, shredded cheddar, pimentos, jalapeños, and a few other things I’d been saving for the right moment. I mixed it together and tasted it. It was right, the first time.
That almost never happens. Most of our cheeses go through hundreds of tests before they’re ready to sell. This one didn’t need a single one.
I should be honest, though. The cream cheese and cheddar underneath that pimento went through hundreds of tests, long before that night. The pimento itself just got lucky.It’s been one of our top sellers ever since.
This Tuesday is National Mac and Cheese Day. We'll be giving away a free Pimento Cheese with every order, so if you’ve never tried it, this is the week.
Here’s an easy way to use it at home:
Pimento Cheese Grilled Cheese
2 slices of your favorite bread. 3 to 4 tablespoons Rebel Cheese Pimento Cheese. Butter for the pan.
Spread the pimento cheese generously between the two slices. Butter the outside of both. Cook in a skillet over medium heat, 3 to 4 minutes per side, until golden and the cheese is warmed through.
My favorite way to eat it, though, is next to a bowl of tomato soup. Dip the grilled cheese in, let the pimento cheese get a little melty in the soup. It’s the best five minutes of my week some days.
And if you want to go bigger, we’ve got a Southwest Mac and Cheese recipe that uses it too.
Thanks for being on this journey with us,
KirstenCo-founder, Rebel Cheese
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