Pimiento Cheese

Pimiento Cheese is a delicacy!

My grandmother's recipe was a favorite of family and friends far and wide. Each time I make the spread, I think of the short story I've included after the recipe.

INGREDIENTS

2 cups shredded extra-sharp Cheddar cheese
8 oz. cream cheese, softened
1/2 cup mayonnaise
1 (4 ounce) jar diced pimiento, drained
1/4 tsp. crystallized garlic
1/4/ tsp. crystallized onion
1/4 tsp. cayenne pepper
1/2 T. Worcestershire Sauce
Salt & black pepper to taste

INSTRUCTIONS

Place all ingredients in a large bowl, or in the bowl of your stand mixer.
Mix until thoroughly combined. You can use a large spatula, hand-held mixer or your stand mixer. I use my stand mixer and my preference is that it still be sort of chunky.
Season to taste with salt and black pepper.
You can serve it immediately, or pack it in an airtight container and refrigerate until ready to use. I feel safe saying mine keeps about two weeks in the refrigerator, and usually longer.
This recipe can easily be doubled, and that is the typical amount I make.

NOTES

It is best to purchase cheese by the block and shred it yourself. Pre-shredded cheese has been treated with anti -caking agents, such as cornstarch, and the result will be grainy.
I prefer to use garlic and onion crystals, however powdered will work. Fresh garlic, finely minced, is delicious. So is minced onion or thinly sliced scallions. You will need more than 1/4 tsp. though. It's great with fried and chopped bacon stirred in as well. Same goes for chopped pecans.
Before serving, let the cheese sit at room temperature for about 30 minutes. It will be easier to spread.
Pimiento Cheese can be used as a spread, condiment or dip. You can spread this on sandwiches, burgers, use it to make grilled cheese sandwiches, or spread it on squares of bread and broil them in the oven. You will need a fairly robust cracker or chip to dip it without breakage. It's great on pumpernickel or rye bread. You can also melt it on vegetables, like roasted broccoli and cauliflower. I've even used it to make macaroni and cheese.

THE WHEEL OF CHEESE

I was about 18 years old and drove to Rixeyville, VA to spend time with my grandparents. Grandma wanted to make her pimiento cheese and needed some sharp cheddar. She asked if I would drive to the country store a few miles down the road and purchase three pounds. I eagerly agreed. As she handed me cash, she gave serious and specific instructions.

"When you get there, go over to the deli counter and ask the man to cut a wedge from the wheel of sharp cheddar he has in that case. Now, be ready...he isn't going to want to do that! He will tell you to go to the case where he has already sliced and packaged cheese in small pieces. Don't take that for an answer!"

I was a little tense and confused as I drove to the store. As predicted, I asked him to slice cheese from the wheel, and he abruptly and austerely directed me to the refrigerated case of pre-cut cheese. I knew he wouldn't give me my way.

I said, "My Grandma wants it sliced off the wheel, please." His thick eyebrows shot up high, his jaw dropped, he put his hands on his hips and loudly snapped, "and just who is your Grandma?" I timidly mentioned her name.

His face softened and he walked over to the wheel, casually cut off a 3-pound wedge, wrapped it in paper and rang up the sale.

Enjoy,

Terry