PIMENTO CHEESE

Pretty much year round my husband and I love pimento cheese.  It makes for an easy meal either as a sandwich along with a cup of soup or with chips and for snacking with crackers or stuffed celery or fresh jalapenos.  It keeps very well in the refrigerator also.  You will need to grate your cheese because the store bought package of grated cheese has been coated with corn starch so it doesn't stick together and that changes the texture of the cheese.  As you continue to read my blog, you will see that texture is very important to me and can literally kill a meal for me if it isn't to my liking.  I personally like my pimento cheese on toasted bread, whereas my husband wants it on some kind of bread that's soft. How simple to satisfy both of us.  I keep a jar on hand most of the time.  Sometimes I add canned diced jalapenos or green olives to the mixture for a change. We have been in an olive mood lately.  Once again, use your imagination and try something you like, such as cilantro, parsley, thyme, sweet onions, chives, it's endless.  I love to experiment so try it, you might like it also.  I hope you enjoy the recipe that follows, oh yes I almost forgot, it makes a wonderful grilled cheese sandwich also.

PIMENTO CHEESE

1 8oz block of Extra Sharp Cheddar

1 8oz block of Sharp Cheddar

1 8oz block of Colby

1 8oz block of Pepper Jack
1 roasted red bell pepper or 1 jar of pimentos

1 1/2 cups of mayo, I ONLY use Hellmans

1/2 tsp garlic powder

1/2 tsp fresh black pepper

1/4 tsp cayenne pepper

Grate your cheese in a bowl then add your mayo, sprinkle your garlic powder, and peppers or pimentos ontop and stir till everything is mixed well.  At this time you can add your other ingredients or I usually keep it plain and add the other things as I wish.  This will keep in jars for about two weeks.