Earlier this summer I roasted a bunch of local pimento peppers, peeled them, and stuck them in the freezer in 3 1/2 oz packages.
About a month ago I smoked some Tillamook Vintage White using apple pellets for 4 hours. I have been aging the cheese in my garage, which has been running around 50 deg F.
This morning I made up a batch of homemade mayonnaise.
The recipe for pimento cheese that I followed used 4 oz of finely grated smoked Vintage White cheese, 4 oz of finely grated sharp yellow cheddar, 1/3 cup homemade mayo, 3 1/2 oz finely diced pimento pepper, 1/2 tsp ground black pepper, and cayenne pepper to taste.
Pack into a container and let flavors develop for at least a few hours or preferably overnight. Should be eaten within a few days. For a side-by-side comparison I also made up a batch using unsmoked Tillamook Vintage White. The smoked version is superior in my opinion, although I'm glad I didn't use all smoked cheese as I think that would have been a bit overpowering. I'm excited to see what the rest of the family think.
Thanks for reading, and Happy Thanksgiving everyone!