I love pimiento cheese and I can't wait to try Beeyourself's version with the parmesan and gouda!

This is my hubby's favorite recipe and it is particularly nice around the holidays because of the red and green peppers.I usually decorate with a few thin slices of jalapeno (like leaves) and pieces of red pimiento (like berries) on top of the spread for parties. I serve with crackers or celery sticks but it also makes the BEST grilled cheese sandwiches and it is so yummy in omelets or melted on top of a piece of grilled chicken. This recipe makes a ton but it will last for several weeks in the fridge.

Jalapeno Pimiento Cheese

2 blocks Cracker Barrel Sharp Cheddar
1 8-oz. block Monterey Jack
4 oz. diced pimientos, drained
2 tbsp. red wine vinegar
1/2 c. real mayonnaise
1 bunch of green onions (white part and 2 inches of green part)
3-5 fresh jalapenos
lots of freshly ground black pepper

Grate cheeses and toss together in large bowl.

Finely chop jalapenos(with seeds) and onions in a food processor or mini chopper. They should be almost pureed. Mix together all ingredients.

It will be hard to stir but should come together in a minute. If not, add another spoonful of mayo.

I've tried this with already shredded cheese and it turns out fine, you just have to add extra mayo because of the cellulose they use to keep the shreds from sticking together. I get my best results with the Cracker Barrel sharp, flavor and texture-wise. I grate my cheese with a food processor.