It's fresh. It's cool. It's cheesy. It's a Southern classic and it's so good. This is my recipe, adapted from a cookbook my Mother in law bought me years ago while on a weekend trip to Eureka Springs, Arkansas. Pimiento Cheese spread is a great snack with crackers on a hot day, like today. I hate humidity! I served crackers from this vintage transferware biscuit barrel and the cheese spread in a matching trinket box by Masons. Lots of blue transferware is for sale in my Etsy shop, HERE . Pimiento Cheese 1 1/2 cups grated Mild Cheddar cheese 1 cup grated Swiss cheese 1 cup grated Sharp Cheddar cheese (don't worry about exact measurements on the cheese) 1 4 oz. jar chopped pimientos, well drained 1 Tablespoon sugar dash of salt couple dashes white pepper couple dashes garlic powder couple dashes tobasco or hot sauce about 1-2 cups of mayonnaise In a mixing bowl, combine your grated cheddars, with the grated Swiss cheese, the all imp