Robert Moss’ (Almost) Famous Pimento Cheese

Robert Moss’ (Almost) Famous Pimento Cheese
Illustrations by Jing Li

8 ounces sharp or medium cheddar cheese
1/2 cup Duke’s mayonnaise
1/2 cup pimentos from a jar, drained and diced
pinch of salt
black pepper to taste
1/4 cup diced green onion (optional)
1 tablespoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
1 - 3 dashes cayenne


Grate the cheddar using the larger holes on your cheese grater, and put it into a large mixing bowl.

Add in a little less than half a cup of mayonnaise, reserving some for adjusting later.

Add the remaining ingredients to the bowl and stir until they are well mixed. If needed, add a little more mayo to get the right consistency—it should be thick but still loose enough to spread easily.

Cover the bowl and allow it to chill in the fridge at least one hour. Let it go overnight if you have time; the flavor is better once the ingredients get a chance to mingle and get to know each other.