I made my first batch of pimento cheese earlier this year, using the recipe from Vivian Howard's Deep Run Roots. The recipe (available online here as part of the extremely decadent Baked Pimento Cheese and Sausage) uses 2 sharp cheddar cheeses (10 oz each of sharp yellow cheddar and aged white cheddar) and no Velveeta or cream cheese. I used 18-month old sharp NY yellow cheddar and a 2-year old Canadian white cheddar. Not a lot of mayo either, just 1/4 cup for 20 ounces of grated cheddar. I really liked the sharp flavors.
Gotta make it again!
6 minutes ago, kayb said:I have also been experimenting with pimiento cheese grits with some success.
Edited to add: I absolutely loved the Pimento Cheese Grits & Salsa from Deep Run Roots (posted here) - gotta make that again, too!
