Tuesday, November 03, 2009

Smoky Pimiento Cheese Spread

Makes 2 cups

4 ounces smoked gouda cheese, shredded (we used Willamette Valley Cheese Co. brand from New Seasons)
4 ounces gouda parrano cheese, shredded (we used Uniekaas brand from New Seasons)
1/4 cup grated parmesan cheese
1/2 cup mayonnaise
1/4 cup finely chopped peppadew peppers (see note)
1/2 teaspoon smoked Spanish paprika (pimenton de la Vera; see note)
1/4 teaspoon freshly ground black pepper


In a medium bowl toss together the smoked gouda, gouda parrano and parmesan cheeses. In a small bowl whisk together the mayonnaise, peppadew peppers, smoked paprika and black pepper. Stir the mayonnaise mixture into the cheeses until well moistened. This keeps in the refrigerator for up to 2 weeks.