(I designed this recipe to celebrate the Grand Re-Opening of our store and the introduction of the Tillamook 100 Year anniversary Vintage White Extra Sharp Cheddar to our Cheese Kiosk. We will be sampling the cheese the weekend of July 31-August 2 at the kiosk using a 40 pound block.)
It’s a Southern “thing” and hard to find in the Pacific Northwest…solution…make your own:
Tillamook Vintage White Extra Sharp Cheddar
Tillamook Medium Cheddar
Jar of Pimento Peppers with juice (roasted red peppers work well, also)
Freshly ground Pepper to taste
Use equal parts of Tillamook 100th Anniversary Vintage White Extra Sharp Cheddar and Medium Cheddar Cheeses. Cube the cheese.
Take a dollop of mayo and put in your food processor. Set on a low setting and begin processing.
Add one jar of pimentos, including the juice, to your food processor.
Add one third of the cheese and continue processing.
As the cheese is incorporated and the mixture becomes creamy, gradually add the remaining cheese. Once cheese, mayo and pimento and incorporated and creamy, you may need to add a little more mayo to get the desired creaminess.
Add black pepper to taste.
You can get creative and add other herbs and spices; but you can’t beat the basic pimento cheese.