Loveless Cafe's Buttermilk Pimento Cheese - WSMV News 4

Loveless Cafe's Buttermilk Pimento Cheese

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Buttermilk Pimento Cheese
1lb block Sharp Cheddar Cheese
1lb block American cheese
1 cup Buttermilk
4 large Red Sweet Bell Peppers
1.    Char the red peppers over an open flame until the skin is evenly charred and blistered on all sides. Place them in an air-tight container for 2 hours before peeling off the outer charred skin and removing the seeds and veins from the inside. Once clean, chop the peppers into a fine dice and set aside.
2.    Shred the cheddar cheese by hand (do not use pre-shredded cheese).
3.     Cut the American cheese into 1-inch cubes.
4.    Place cheeses in a food processor and quickly pulse 2-3 times before adding half of the buttermilk and quickly pulsing until just combined.
5.     Transfer the cheese mixture to a mixing bowl, add the diced peppers and remaining buttermilk and blend by hand until fully combined using a sturdy whisk or wooden spoon.
6.    Transfer to an air-tight container and refrigerate overnight.
7.    The finished product will keep for up to two weeks.

Recipe from Loveless Cafe

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