Jun 26, 2009
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Homemade Cheese Pimiento

By: Pixie Sevilla-Santos

Homemade Cheese Pimiento

Making your own cheese pimiento isn't as hard as you think.

Serves 3 to 4 
Prep Time
30 minutes


For the homemade mayo
8 large egg yolks
1 tablespoon calamansi juice
2 1/2 cups corn or vegetable oil

1 tablespoon mustard
1 tablespoon sweet pickle juice
      (juice from pickle relish), optional
1 tablespoon sugar
250 grams grated cheddar cheese
1/4 ball of queso de bola, grated
1 can pimiento, drained and sliced finely


1  Make the homemade mayo: In a blender, blend together egg yolks and calamansi juice until light yellow in color, then add the oil in a fine stream. You should be able to form a slightly thick cream.

2  Take out the mixture from the blender and transfer to a bowl. Fold in the mustard, pickle juice, and sugar.

3  Next, fold in the cheddar cheese, queso de bola, and pimiento.

4  Refrigerate for a while then spread on your favorite slices of bread or crackers.

Time-saving tip
When you’re in a rush, you can use store-bought mayo and simply fold in the cheeses and pimiento. Instead of a mixture of cheddar cheese and queso de bola, you may also use pure queso de bola.

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Photography by Ocs Alvarez


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  • chezko Jan 22 2011 @ 02:54am Report Abuse
    raw egg yolks? or egg yolks from hard boiled eggs?
  • Mavs Apr 02 2010 @ 06:04pm Report Abuse
    In made this in my high school days. Delicious!
  • Maria Theresa R. Vega Oct 15 2009 @ 04:32pm Report Abuse
    Good afternoon YUMMY,

    I already tried making this spread and its really.....yum, my kids loved it too. I am planning to make more of this as a gift to my friends this coming christmas, i am just wondering how long is the shelf life of this spread?

    Thank you and more power.
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Which pasta noodles do you usually use when cooking carbonara?

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