1/2 pound extra sharp Vermont white Cheddar
1/2 pound extra sharp aged New York (orange) Cheddar
1 (7 ounce) jar pimentos, drained and finely chopped
1/2 teaspoon black pepper
cayenne to taste
2/3 cup mayonnaise (author prefers Hellman's)

Directions:
Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste, with a fork. Stir in mayonnaise, mashing mixture with a fork until relatively smooth. (It should be flecked with small pieces of pimento.)

Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop. Serve pimento cheese with crackers or use as a filling for finger sandwiches.

Makes about 3 cups.

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