Gouda Pimento Cheese

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Using gouda cheese instead of the traditional cheddar in Gouda Pimento Cheese gives this recipe a delicious twist.


Pimento Cheese is a popular Southern spread consisting of cheese, pimento peppers, mayonnaise, and seasonings. This cheesy spread can be used in a sandwich, or a grilled sandwich, to top burgers, or as a dip with crackers. It can be eaten hot or cold. And, it’s great for picnics and tailgating.

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 Gouda Pimento Cheese
We were on our way to the Cotton Bowl, the first one in the new Cowboys Stadium, when I discovered my new favorite Pimento Cheese spread, it’s this Gouda Pimento Cheese. As every good Southerner knows, you have to have a tasty pimento cheese recipe in your recipe box. I’ve always said when Southern girls get engaged, our Momma’s give us a stack of handwritten recipes that include Pimento Cheese, Pound Cake, and Fried Chicken.
You ma also like my other pimento cheese recipes
 Gouda Pimento Cheese

When tailgating before football games, you’ll always find  Pimento Cheese, brownies and bourbon. That brings us back to the Cotton Bowl. So we stop at  a random chain grocery store that has a little Gourmet deli to pick up some items for tailgating before the BIG game. I choose this new, interesting Gouda Pimento Cheese. WOW!!! It was fabulous. We don’t have that particular chain of stores in Mississippi had to recreate it.

Gouda Pimento Cheese

Gouda Piment Cheese

Using gouda cheese instead of the traditional cheddar in Gouda Pimento Cheese gives this recipe a delicious twist. Piment Cheese is a popular Southern cheese spread that can be served as a sandwich, as a dip, or on wraps and burgers. 
Author: Paula
5 from 15 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10 servings
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  • 8 oouces Gouda cheese
  • 1 cup mayonnaise
  • 1 Tablespoon green onions diced small
  • 4 ounces diced pimentos
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic powder


  • In a large bowl, shred half of block of cheese on small side and remaining half of cheese on large side of grater. (This is important for the correct texture.)
  • All mayonnaise, onions, pimentos, salt, pepper, and garlic to a bowl and stir.
  • Stir in cheese.
  • Serve as sandwich or crackers. 


Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 158kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 209mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 1mg
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  1. Great post on Gouda Pimento Cheese! I absolutely love pimento cheese and the addition of Gouda cheese is pure genius. I’ll have to try this recipe out for myself. Thank you for sharing!

  2. 5 stars
    I grew up on Pimento Cheese and this was such a delicious twist on it! Thank you for sharing!

  3. 5 stars
    My husband finally got me to eat pimento cheese! lol He grew up on it and I did not. But, when I saw this recipe using Gouda, I couldn’t resist. It’s delicious! Thank you for the recipe!

  4. 5 stars
    Your Gouda pimento cheese is delicious! My husband grew up eating pimento cheese and it has always seemed a little strange to me, because we didn’t. I’ve tasted several and wasn’t that excited about them. Well, I have to tell you, he LOVED this one made with Gouda! And I enjoyed it, too. Thanks for the recipe!

  5. 5 stars
    This is sooooo delicious. It tastes BETTER than the stuff I got in the deli department and was way cheaper! Thank you for this awesome recipe that isn’t ingredient heavy or weird. The other recipes called for a lot of different cheeses or seasonings. This is just right!

  6. I am scared. Being from the south, pimento cheese can ONLY be made with cheddar. But dang, this stuff is amazing! Thanks for sharing this recipe, I’m making my second batch now.

    1. I understand your hesitation. I would not have ventured out if I had not tried it first. My husband grew up making it with Velveeta cheese, now I thought that was super weird, to begin with, but it’s really good, creamy.

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