Pimento Cheese

Makes about 6 cups

EndTextStartText

1 pound sharp white cheddar cheese

1/4 pound Pecorino Romano

1/2 cup mayonnaise, preferably Duke's

1 small garlic clove, crushed and minced

11/2 teaspoons Kentucky bourbon

1 teaspoon stone-ground mustard

1/2 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper, or to taste

1/2 cup diced pimentos

EndTextStartText

1. Using the large holes of a box grater, shred the cheddar and Pecorino Romano cheese. Transfer the cheese to a medium bowl and toss to combine.

2. In a small bowl, combine the mayonnaise, garlic, bourbon, mustard, paprika, and cayenne and stir to mix well.

3. Add the mayonnaise mixture and pimentos to the bowl of cheese and gently toss to combine.

4. Cover the bowl tightly with plastic wrap and refrigerate for 8 to 12 hours to let the flavors come together.

5. The pimento cheese can be refrigerated for up to one week.

- From Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day (Artisan Books, 2015)

Per 1/2-cup serving: 232 calories; 13 grams protein; 4 grams carbohydrates; 1 gram sugar; 19 grams fat; 52 milligrams cholesterol; 418 milligrams sodium; no dietary fiber.EndText