NANA’S PIMENTO CHEESE SPREAD (3 cups)

½ pound extra-sharp Vermont white cheddar

½ pound extra-sharp New York orange cheddar

one 7 ounce jar pimientos, drained and finely chopped

salt

cayenne to taste

2/3 cup mayonnaise (Duke’s, Hellmann’s or homemade)

saltines and/or celery sticks to accompany

1. Finely grate cheeses into a large bowl. With a fork, stir in pimientos, salt to taste, black pepper and cayenne, then stir in mayonnaise, mashing mixture until fairly smooth. (It should be flecked with small pieces of pimiento.) Scrape into a small bowl or jar and refrigerate, covered, for at least 2 hours and up to 4 days. Bring to room temperature before serving.

from The Gourmet Cookbook