Ingredients:

  • 8 oz Sharp Yellow Cheddar, cold (Grated on the large holes)
  • 4 oz Extra Sharp White Cheddar, cold (Grated finely)
  • 1/2 cup Best Quality Mayonnaise (Full Fat)
  • 2 Tbsp Cream Cheese, softened (Optional, but recommended)
  • 4 oz jar Jarred Pimentos (drained very well and finely chopped)
  • 1 tsp White Wine Vinegar or Lemon Juice
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Dry Mustard Powder
  • 1/2 tsp Onion Powder
  • 5 to 10 dashes Hot Sauce (e.g., Tabasco or Louisiana style, to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Kosher Salt

Instructions:

  1. Grate the yellow cheddar using the large holes of a box grater. Grate the white cheddar using the medium or fine holes. Place all cheese in the mixing bowl. Crucial: Do not use pre-shredded cheese.
  2. Drain the jarred pimentos into a fine mesh sieve. Press firmly with the back of a spoon to extract as much liquid as possible. Gently chop the pimentos if they are whole or too large.
  3. Prepare the Binder: In a small bowl, whisk together the mayonnaise, softened cream cheese (if using), white wine vinegar, Worcestershire sauce, dry mustard, onion powder, and hot sauce until smooth and well combined.
  4. Combine Wet and Dry: Pour the mayonnaise mixture over the grated cheese and drained pimentos.
  5. Mix Gently: Using a rubber spatula, fold the ingredients together until just combined. Mix only until the mayonnaise coats the cheese; overmixing results in a paste.
  6. Season and Taste: Add the salt and black pepper. Stir once more and taste. Adjust salt, hot sauce, or acid (vinegar/lemon juice) as needed to achieve a balanced flavour.
  7. Chill (Mandatory): Cover the bowl tightly and refrigerate for a minimum of 1 hour, or preferably 4 hours. The chilling time allows the flavours to meld beautifully and the spread to firm up.
  8. Serve: Remove the pimento cheese from the refrigerator 15 minutes before serving to soften slightly, making it perfectly spreadable.