Zingerman’s Pimento Cheese Recipe

Zingerman’s Pimento Cheese Recipe: •1/2 pound sharp cheddar, coarsely grated (we use the two-year-old raw milk cheddar from Grafton Village) •1 cup mayonnaise •2 ounces by weight roasted red peppers, diced (about 1/4 cup) •3/4 teaspoon juice from the roasted peppers (if you’re using jarred roasted peppers) •1/4 teaspoon coarsely ground black pepper •Scant 1/4 teaspoon cayenne pepper, or to taste •Pinch coarse sea salt Fold all the ingredients together in a mixing bowl. Zingerman’s Pimento Cheese Recipe: •½ pound sharp cheddar, coarsely grated (we use the two-year-old raw milk cheddar from Grafton Village) •1 cup mayonnaise •2 ounces by weight roasted red peppers, diced (about ¼ cup) •¾ teaspoon juice from the roasted peppers (if you’re using jarred roasted peppers) •¼ teaspoon coarsely ground black pepper •Scant ¼ teaspoon cayenne pepper, or to taste •Pinch coarse sea salt Fold all the ingredients together in a mixing bowl.

Directions at pinterest.com

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