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Buttermilk Pimento Cheese

Buttermilk Pimento Cheese
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Buttermilk Pimento Cheese


Cafe Chef Daniel Dillingham adapted this from an original recipe from his wife’s great grandmother. The use of buttermilk rather than mayonnaise results in a lighter consistency and the addition of American cheese yields an exceptionally creamy texture.



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. Shred the cheddar cheese by hand (do not use pre-shredded cheese) and cut the American cheese into 1-inch cubes. Place cheeses in a food processor and quickly pulse 2-3 times before adding half of the buttermilk and quickly pulsing until just combined. 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. Transfer to an air-tight container and refrigerate overnight. The finished product will keep for up to two weeks.