This recipe came from Sunrise Farmer’s Market on Airport Road in Chapel Hill in the 1980’s, just north of Allen & Sons #2. It originally called for organic ingredients, but regular supermarket ones work just as well.
Over the last couple of years, my heart and palate have turned to Spicy Pimento Cheese, but this plain old recipe is still great for those who don’t like heat.
1 pound sharp cheddar cheese
4-ounce jar pimentos and juice
fresh ground pepper to taste
1 clove fresh garlic, pressed
1 teaspoon apple cider vinegar
1 cup mayonnaise
pinch cayenne pepper
Grate the cheese. Chop pimentos and add to cheese. Add all other ingredients and mix well. Enjoy on your favorite crackers or sandwich bread.