Smoked Gouda and Bacon Pimento Cheese

By | September 5th, 2017

Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn.
Yield: 1 gallon

2.5 lbs. smoked Gouda, chopped
1 28-oz. can roasted red peppers, drained
3 qts. fancy shredded cheddar cheese
2 qts. mayonnaise
1 pt. scallions, sliced
1 qt. chopped bacon
¼ cup Louisiana hot sauce
to taste salt and pepper

• Blend roasted red peppers and mayonnaise in a Robot Coupe. Empty half of the mixture into a bowl.
• Put the smoked Gouda into the Robot Coupe bowl with the remaining half of the mayonnaise and red pepper mixture, and blend until smooth. Add to the bowl with the first half of the mixture.
• Add all the remaining ingredients and mix by hand. Season to taste with salt and pepper.
• Refrigerate for up to one week.

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