Pimento Cheese is a Southern staple that originated in New York state when farmers there began making a soft, unripened cheese that became cream cheese. At the same time (or thereabouts) Spain began exporting canned red peppers or "pimiento" and some dolt, somewhere must have spilled one onto or into the other. Viola!
Today most commercial pimento cheese containers are expensive ($4.50 average) but much less expensive when you make it yourself. Put the box grater to use and shred a bunch of mild Cheddar cheese. Mix in enough mayonnaise to make it less stiff and then toss in drained, diced canned red peppers. Beat it up well. Store in a plastic container in the refrigerator.
The usual accompaniment is a cracker and there is no limit on what kind as long as it tastes good to you - wheat-thins - Melba toast - toasted pita bread pieces - let your taste buds be your guide. I am going to try raw baby carrot sticks with it, too.
In 24 hours I found these two items to be acceptable as a change from crackers.
PIMENTO CHEESE OMELET
Beat up the eggs, start them in the skillet and let that side cook thoroughly. Flip the eggs and carefully spread the cheese on the cooked side. Fold and serve.
PIMENTO MORTADELLA SANDWICH
Using the brad of your choice (I like air bread, crusts trimmed off) and spread the cheese - do not use mayo; you won't need it as it is in the pimento spread. Quarter two slices of mortadella, put on top of the spread, squash and eat. You're good to go with either of these.
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