Smoked Gouda Pimento Cheese with Bacon

There aren't many things more Southern than homemade pimento cheese, but this Smoked Gouda Pimento Cheese with Bacon puts a smoky twist on the classic.

I was given this recipe by my good friend Trey Cauthen, who I go to church with. Trey and I both love food, so naturally, food comes up in conversation from time to time.

Not long ago, Trey saw a commercially made smoked Gouda pimento cheese that I had shared a picture of and told me I needed to make his recipe instead. Once he shared the recipe with me, I asked if he'd mind if I shared it with the Southern Food Junkie family.

Thankfully, he said yes.

And I'm glad he did.

Trey's version combines sharp cheddar and smoked Gouda with cream cheese, Duke's mayonnaise, pimentos, and bacon. The smoked Gouda adds a great smoky flavor without overpowering the pimento cheese, while the bacon adds another savory layer.

Best of all, there's no cooking involved. Grate the cheese, mix everything together, and you're ready to dig in.

Why You'll Love This Smoked Gouda Pimento Cheese

What I like most about this recipe is that it still tastes like pimento cheese. The smoked Gouda and bacon don't take over—they just give the familiar Southern spread a little something extra.

It's creamy, smoky, cheesy, and savory, with pieces of pimento and bacon throughout. And because it uses cream cheese spread along with mayonnaise, it has a rich, creamy consistency that's perfect for spreading on crackers or toasted bread.

It's also an easy appetizer you can make ahead of time, which makes it a good choice for church gatherings, holidays, parties, tailgates, game days, or just keeping in the refrigerator for snacking.

SFJ Tip: Don't judge the final consistency until you've mixed in all the freshly grated cheese. If it's thicker than you like, follow Trey's advice and mix in a little more mayonnaise.

Ingredients You'll Need

One thing I like about this smoked Gouda pimento cheese recipe is the short ingredient list. You don't need a bunch of seasonings or add-ins to get plenty of flavor.

You'll need:

Sharp cheddar cheese: Trey says you can use pre-shredded cheddar if you want to save some time. I grated mine fresh.

Smoked Gouda: This is what separates this recipe from traditional pimento cheese. Smoked Gouda can be difficult to find already shredded, so plan on grating a block yourself.

Mayonnaise: Duke's, of course. We're making Southern pimento cheese here.

Cream cheese spread: Trey recommends using the cream cheese that comes in the tub rather than a block. It's softer and easier to mix.

Pimentos: A 4-ounce jar is just right. Drain off a little of the liquid, but you don't have to squeeze them completely dry.

Real bacon bits: Trey normally uses Oscar Mayer Real Bacon Bits. You can also fry and crumble your own bacon if you want to put in the extra work.

Onion powder and black pepper: Just enough seasoning to complement the cheeses without covering up their flavor.

The complete measurements are in the recipe card at the bottom of the post.

Why Smoked Gouda Works So Well in Pimento Cheese

Traditional Southern pimento cheese is generally built around cheddar cheese, mayonnaise, and pimentos. In this version, we're not getting rid of the sharp cheddar—we're replacing half of it with smoked Gouda.

That's important.

You still get the sharpness and familiar cheddar flavor you expect from pimento cheese, while the Gouda brings in that smoky flavor.

Then there's the bacon.

Bacon and smoked cheese already work well together, so adding bacon to the mixture makes this taste like an intentional variation rather than simply swapping one cheese for another.

And because the smoky flavor comes directly from the cheese, there's no need for liquid smoke or smoked paprika.

Grate the Cheese for the Best Texture

Trey told me that buying shredded sharp cheddar is perfectly fine for this recipe. The problem is finding shredded smoked Gouda.

You're probably going to have to grate that one yourself anyway.

I decided to grate both cheeses when I made it because I prefer to grate my cheese anyways for the best taste and texture.

I like the texture you get from freshly grated cheese. More importantly, don't grate it so finely that it disappears into the spread. You want those little strands of cheese throughout the finished pimento cheese.

How to Make Smoked Gouda Pimento Cheese with Bacon

Making homemade pimento cheese couldn't be much easier.

1. Make the creamy pimento cheese base

In a large mixing bowl, combine the mayonnaise, softened cream cheese spread, onion powder, black pepper, pimentos, and bacon bits.

Mix everything together until the cream cheese and mayonnaise are combined and the pimentos and bacon are evenly distributed.

2. Grate and add the cheeses

Finely grate 8 ounces of smoked Gouda and 8 ounces of sharp cheddar.

Add both cheeses to the cream cheese and mayonnaise mixture.

3. Mix everything together

Fold everything together until the cheeses are evenly coated with the creamy mixture and the pimentos and bacon are distributed throughout.

Don't worry if it looks thicker than store-bought pimento cheese. That's easy to adjust.

If you'd like it creamier, add a little more mayonnaise and mix again until it's the consistency you prefer.

What Does Smoked Gouda Pimento Cheese Taste Like?

The first thing you'll notice is the smoke from the Gouda, but this isn't an overwhelmingly smoky cheese spread.

The sharp cheddar still comes through, and the cream cheese and mayonnaise mellow everything out. Then you get little salty, savory bites of bacon and the mild sweetness of the pimentos.

Texture is a big part of this recipe, too. Because we're using grated cheese rather than trying to blend everything perfectly smooth, you can actually see and taste the individual strands of cheddar and Gouda.

That's how I would describe this recipe in one sentence:

Classic creamy Southern pimento cheese with a smoky, bacon-filled twist.

What to Serve With Smoked Gouda Pimento Cheese

The easiest way to serve it is exactly how I photographed it: a bowl of pimento cheese surrounded by crackers and toasted bread.

But don't stop there.

Serve it with buttery crackers, toasted baguette slices or crostini, pretzels, celery sticks, or other fresh vegetables. You can also spread it onto a sandwich or use it anywhere you'd normally reach for pimento cheese.

And I'd absolutely try this stuff on a burger or my other favorite!

For a simple appetizer, though, put the bowl out with crackers and toasted bread and let everybody help themselves.

If you're putting together a Southern appetizer spread, serve this alongside my bacon-wrapped jalapeño poppers or slow cooker buffalo chicken dip. For another old-school Southern party favorite, you can't go wrong with homemade sausage balls.

Can You Make Pimento Cheese Ahead of Time?

Yes. In fact, this is the kind of recipe I like making ahead because you can mix it, cover it, refrigerate it, and have it ready when you need it.

Because the cheese spread firms up when it's cold, you may want to let it sit out briefly before serving so it's easier to scoop and spread.

Give it a stir before serving and check the consistency. If it's still thicker than you prefer, stir in a little additional mayonnaise.

How to Store Homemade Pimento Cheese

Keep the pimento cheese covered in an airtight container in the refrigerator.

Because this recipe contains dairy products and bacon, don't leave it sitting at room temperature for extended periods. For serving at parties or gatherings, put out what you expect people to eat and keep the remainder refrigerated.

I wouldn't freeze this one. Mayonnaise and cream cheese-based spreads can change texture after freezing and thawing, and this recipe is easy enough to make fresh.

Smoked Gouda Pimento Cheese FAQs

Can I use pre-shredded cheese?

Yes. Trey specifically says pre-shredded cheddar works fine in his recipe. Smoked Gouda is harder to find shredded, so you'll most likely need to grate it yourself. I grated both cheeses when I made mine and liked the texture.

Can I use regular Gouda instead of smoked Gouda?

You can, but you'll lose the smoky flavor that makes this particular recipe different. If you're making smoked Gouda pimento cheese, I'd stick with smoked Gouda.

Can I use fresh bacon instead of bacon bits?

Absolutely. Trey says his aunt has made it with cooked and crumbled bacon, and it's a nice touch. It just requires more work than opening a bag of real bacon bits.

Why is my pimento cheese too thick?

Different cheeses and mayonnaise amounts can affect the consistency. Trey's solution is simple: add a little more mayonnaise until it's as creamy as you want it.

Do I need to drain the pimentos?

Drain some of the liquid, but you don't need to get them completely dry. Trey intentionally leaves a little pimento juice in his recipe.

A Southern Classic With a Smoky Twist

I have a feeling this one is going to show up at more than a few gatherings around our house.

I love a recipe that comes with a story, and I especially love getting to share recipes that friends and family have passed along to me. So a big thank-you to my friend Trey Cauthen for sharing his Smoked Gouda Bacon Pimento Cheese recipe and letting me pass it along to the Southern Food Junkie family.

If you make it, let me know what you think in the comments. And I'm curious—which are you grabbing first: a cracker or a piece of toasted bread?