Charleston Pimento Cheese

Hand-grating a block of sharp cheddar takes ten minutes and makes the difference between a spread that clings to a cracker and one that turns to paste. This version leans on a full block of extra-sharp cheddar, a spoonful of grated onion for backbone, and just enough mayonnaise to bind it.

Ingredients

• 8 oz extra-sharp cheddar, hand-grated (about 2 cups)
• 4 oz sharp white cheddar, hand-grated (about 1 cup)
• 1 (4 oz) jar diced pimentos, drained well
• 1/2 cup mayonnaise, preferably Duke's
• 2 oz cream cheese, softened
• 1 teaspoon finely grated yellow onion, with its juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt, or to taste

Instructions

1. Grate both cheddars on the large holes of a box grater and place in a large bowl. Pre-shredded cheese is coated in anti-caking starch and will not blend smoothly, so grate your own.
2. In a separate small bowl, stir together the mayonnaise, softened cream cheese, grated onion and its juice, Worcestershire, cayenne, black pepper, and salt until smooth.
3. Add the drained pimentos to the grated cheese, then fold in the mayonnaise mixture with a sturdy spoon or spatula. Press and fold rather than whip, keeping some texture in the cheese.
4. Taste and adjust salt and cayenne. Cover and refrigerate at least 1 hour so the flavors marry and the spread firms up.
5. Serve at cool room temperature with saltines, celery, or toasted baguette. It also makes an excellent filling for a griddled sandwich.

Tips

• Drain the pimentos on a paper towel and blot them dry, or the finished spread turns watery.
• For a smoky variation, swap the cayenne for a pinch of chipotle powder and add two tablespoons of chopped roasted red pepper.