LEMON ZEST AND THYME PIMENTO CHEESE

Growing up, we thought everyone ate pimento cheese sandwiches, but we had no idea until recently that it’s a Southern thing. The largest producer of pimentos is actually based in Tennessee! We love living in the South because there’s an abundance of heart, soul, and pimento cheese.

Our version is spiced with plenty of fresh thyme, lemon zest, and shallots. We use a combination of sharp cheddar cheese and soft goat cheese to give this pimento cheese a tangy, up-front flavor.

1 organic lemon

1 teaspoon fresh thyme (4-6 sprigs)

½ pound sharp Cheddar cheese, shredded

4 ounces soft goat cheese

¼ cup olive oil mayonnaise

1 cup finely diced red bell pepper (about 1 medium)

¼ teaspoon champagne vinegar

1 tablespoon minced shallot*

¼ teaspoon cracked black pepper

Sea salt flakes (to taste)

Zest the lemon using a zester and pull leaves from the sprigs of thyme by running your pinched fingers down the stem. Mix the Cheddar, goat cheese, thyme, zest, mayonnaise, bell pepper, vinegar, shallot, black pepper, and salt until incorporated. For best results, refrigerate for at least an hour to allow the flavors to meld.

Serve on thick slices of rustic country bread with a few slices of summer tomato and arugula, or use it to stuff peppadew peppers for a great appetizer.

Makes about 2 cups, enough pimento cheese for 6 sandwiches or 24 stuffed peppers.

*Place the minced shallot into a mesh strainer and run it under cold water for a few seconds. This will take away any raw onion flavor and keep the shallot from overpowering the dish.