Can you freeze pimento cheese?
Why freeze pimento cheeese?
If you're a creature of habit like myself and tend to stay loyal to a certain brand, then you're apt to buy more when it goes on sale. The only problem is, it's pimento cheese, and frankly one person shouldn't eat six tubs at a time no matter how good it is. I know, only buy what you can eat. Tell that to your brain that's calculating the savings of your most recent find. My willpower obviously wasn't strong enough. So I take my cheesy bounty to the register and get a smirk from the cashier. She's obviously never had Palmetto Cheese before. I'm now at home and faced with a dilemma, should I freeze some of my pimento cheese?
Instead of wasting more than I had to, I froze one tub of pimento cheese. I pulled out the frosty container the next morning and let it thaw in the refrigerator. Time to see what happened. As you can see in the picture to the right, the ingredients in pimento cheese don't freeze well. The sharp cheddar cheese becomes spongy and looses it's consistency. The oils from the cheddar and mayonnaise also begin to separate. The flavor is still partially in tact, but it no longer appears as appetizing. I used the pimento cheese to make cheese biscuits, so it wasn't a total loss. The biscuits were delicious! If you plan on freezing pimento cheese my suggestion would be to use it in some sort of recipe once thawed. I would not suggest using it to make a sandwich though. Pimento cheese is best when made fresh or purchase a good quality pimento cheese. So I'm sharing my Palmetto Cheese with friends. At least I know it won't go to waste!
Pimento Cheese Biscuits
3 Cups Flour
4 tsp baking powder
1 Tbsp sugar
1 tsp salt
3/4 Cup Butter or margarine
1 Cup Palmetto Cheese Original or Jalapeno
1 Cup Milk
In a mixing bowl combine flour, baking powder, sugar and salt. Mix dry ingredients together. Cut cold butter into cubes and add to the dry mixture. Using a fork or a pastry blender cut the butter into dry mixture until resembles coarse crumbs. Add Palmetto Cheese and milk and blend until just mixed. Knead dough with your hands to mix in the remaining flour in the bowl.
Dough should be smooth and blended well.
Place dough onto floured surface and roll out to 3/4 inch thick. Cut dough with a biscuit cutter or another semi sharp round object such as a measuring cup or plastic drinking cup. Yield is approximately 12 biscuits depending on your cutter. Bake at 450F until golden brown or about 10-12 minutes.
Brush with melted butter and serve.
Works well frozen. Place raw, cut dough circles onto a cookie sheet. Place cookie sheet in the freezer until dough discs are hardened. Place dough discs into a storage bag and freeze until needed.