SOUTHERN PIMENTO CHEESE

I didn't try pimento cheese during my recent Kentucky trip, but I heard several references to it. Here's my version, which includes suggestions for alternatives in the notes.

Southern  Pimento Cheese

Makes about 2 cups

2 cups shredded extra-sharp Cheddar cheese (8 ounces)

8 ounces Neufchâtel or cream cheese at room temperature

½ cup mayonnaise

1 4-ounce jar diced pimento, drained

1 shallot, finely diced

¼ teaspoon ground cayenne pepper

Salt to taste

1.Place Cheddar cheese, Neufchâtel cheese, mayonnaise, pimento, shallot, and cayenne pepper into large bowl of mixer.

2.Beat at medium speed—with paddle if possible—until thoroughly combined.

3.Taste and then add salt as desired.

NOTE: Some add seeded and minced jalapeño pepper. Some add black pepper. Some add minced garlic though it may not be traditional. Some use roasted red peppers instead of pimentos. Also, may want to roast, peel, and dice your own pimentos. Heard that some like sour cream in place of the mayonnaise.
May use cheese for grilled cheese sandwiches.

               Holiday idea: Put cheese in crocks and give as gifts along with a box of Trader Joe’s round multigrain crackers.