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Smoked Gouda & Bacon Pimento Cheese

  • 3/4 c. real mayonnaise (Duke’s preferred)
  • 1 large jar diced pimiento, 7 oz., drained
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 8 oz. round smoked Gouda, shredded (we used Boar’s Head)
  • 8 oz. block extra sharp cheddar, shredded (we used Tillamook)
  • 1/3 c. real bacon bits

Combine first 7 ingredients and chill at least 30 minutes. Fold in bacon bits right before serving so bacon doesn’t get soft.

Best served with crackers, warm pita bread or on a pulled pork sandwich.

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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