NANA’S PIMENTO CHEESE SPREAD (3 cups)
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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