Buttermilk Pimiento Cheese

Pimento Cheese in Cream Puff Shells
Loveless Cafe
  • Yield: 16 servings

The use of buttermilk rather than mayonnaise results in a lighter cheese, and the addition of American cheese yields an exceptionally creamy texture.


4large sweet red bell peppers
1pound sharp Cheddar cheese
1pound American cheese
1cup buttermilk


  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, then peel off the outer charred skin and remove the seeds and veins from the inside. Once clean, chop the peppers into a fine dice and set aside.
  2. Shred Cheddar cheese by hand (do not use pre-shredded cheese) and cut American cheese into 1-inch cubes. Place cheeses in a food processor and quickly pulse 2 to 3 times. Add half the buttermilk and quickly pulse until just combined. Transfer cheese mixture to a bowl, add diced peppers and remaining buttermilk, and blend by hand until fully combined using a sturdy whisk or wooden spoon. Transfer to an airtight container and refrigerate overnight. Will keep up to 2 weeks. Makes about 8 cups.

Serve this pimiento cheese as a sandwich spread of as a filling for Cream Puff Shells.

Recipe by Chef Daniel Dillingham, Loveless Cafe, Nashville, Tenn.