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Can allspice cheese become even better? It is possible with this recipe.

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Keeping the different textures of the ingredients intact and melting their flavors together is the key to good allspice cheese. Pre-baked allspice with jarred are usually tasteless and mushy, so start with a whole roasted pepper and chop it yourself. You can also optimize the texture with your mixing technique. You can use the paddle attachment of a kitchen mixer to break the grated cheese into the cream cheese. I prefer to mix by hand – and I don't mean that with a spoon. I like to squeeze all the components between my fingers until they are well mixed. The action of purehand mashing is just as satisfying as eating the resulting spread.

Poblano Pimento Cheese

10 minutes. Makes 1 cups ¾.

ingredients

  • 1 whole roasted red pepper, finely chopped (½ cup)
  • 2 grams of cream cheese, at room temperature
  • ¼ cup of mayonnaise
  • ¼ teaspoon of kosher salt
  • 8 grams of medium-sized cheddar cheese, grated
  • 1 fresh poblano pepper, peeled, without seeds and minced meat

Instructions
1. Combine all ingredients in a large bowl.

Five supermarket ingredients go into the mix.

(Leslie Grow / For The Times)

2. Use your hands to mix everything and mash until it is well mixed.

Poblano Pimento Cheese

Manual mixing gives great satisfaction.

(Leslie Grow / For The Times)

3. Serve with crackers or sandwich in bread.

Poblano Pimento Cheese

The creamy spread is equally good on crispy crackers or soft bread.

(Leslie Grow / For The Times)

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