Culture Magazine

10 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 OLD-FASHIONED SOUTHERN PIMENTO CHEESE Written by Virginia Willis It's tempting to use pre-grated cheese, but it sometimes contains additives that prevent clumping. It's better to freshly grate your own so the pimento cheese will be creamy–and additive-free. Pimento peppers, also spelled "pimiento," are an appropriately named variety of chili pepper that are small and red. They are sweeter than bell peppers and very mild, with one of the lowest Scoville scale ratings of all the chilies. Makes about 4 ½ cups 1 pound freshly grated extra-sharp cheddar (about 4 cups) ¼ cup mayonnaise ½ Vidalia onion, grated 1 4-ounce jar pimentos, drained and finely chopped Dash of hot sauce, or to taste Kosher salt and freshly ground black pepper, to taste Stir cheese, mayonnaise, and onion together in a bowl until well combined. Add pimentos and hot sauce. Season with salt and pepper. Refrigerated in an airtight container for up to 2 weeks. Kaasstengel PROVOLONE DIP Written and styled by Molly Shuster Photographed by Lauren Volo Dead simple and delicious, this ooey-gooey dip is a crowd-pleaser come game day. Serves 4 to 6 1 large clove garlic, minced ½ teaspoon dried oregano, plus more for sprinkling ¼ teaspoon red pepper flakes 1 2-inch-thick piece provolone, 10 to 12 ounces (get it cut at the cheese or deli counter) Toasted Italian bread such as pane pugliese or ciabatta, for serving Heat broiler with top rack positioned about 6 inches away from the heat source. Add garlic, oregano, and red pepper flakes to a 6-inch cast iron skillet and top with cheese. Broil until golden and bubbling, 6 to 8 minutes. Season with oregano and serve warm with toasted bread. Provolone Dip KAASSTENGEL Written and photographed by Jackie Botto Inspired by the Indo-Dutch traditional Kaasstengel, these "cheese stems" can be customized with spices of your choosing. Enjoy as a snack or as a part of a charcuterie board. Makes about 40 kaastengel 1 sheet frozen puff pastry, thawed 1 egg, beaten 4 ounces aged gouda, finely grated (try Wilde Weide) 2 teaspoons flaky salt Additional seasoning suggestions: everything bagel seasoning, aleppo pepper, za'atar, adobo seasoning Heat oven to 400°F. Line a baking sheet with parchment paper. Unfurl pastry onto a clean surface. Cut lengthwise into ½-inch strips. Cut in half widthwise. Transfer pieces to prepared baking sheet. Brush pastry with beaten egg. Evenly distribute grated cheese and spices over pastry. Bake for 12 minutes or until puffed and golden. Transfer to a cooling rack. Serve warm or at room temperature.

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