Everyday Pimento Cheese - The Gourmet Cookbook

Page 9 from The Gourmet Cookbook (2004).  Here is how this is going to go down.  I'm going to rate the recipe based on the following criteria:  Execution of recipe, ease of ingredients, taste.  Execution and ingredients will be weighted equally on a scale from 0-5.  Taste will be rated on a scale from 0-10.  0 is the lowest score, 20 is the highest.

Ease of Ingredients: (Availability is ranked based on likelihood that ingredient is already typically stocked in a kitchen.  Ranking is Common/Uncommon/Rare/Very Rare)

Here's the ingredient list:

Pepper - Common
Cayenne Pepper - Common

Mayonnaise - Common

Extra-sharp Vermont white cheddar - Uncommon
Extra-sharp New York orange cheddar - Uncommon

Pimientos - Uncommon

I'm not the type of guy who is going to look for cheddar cheese that's specific to a certain state.  If that's your cup of tea, good for you.  I am a sharp cheddar fan, but it's unlikely that I'm sitting on extra sharp versus regular sharp.  Pimientos might be a common staple if you live in the South and do a lot of country cooking; while I may live in the South, I don't do enough country cooking to keep these on hand.  3/5

Ease of Execution (Techniques/Tools used):

Mix

Add ingredients, mix it up, refrigerate to let the flavors blend - yeah, putting this together is simple.  5/5

Taste

Extra-sharp cheese gives the spread a bit more pop.  The pimientos are not too overpowering.  From a recipe standpoint, I was pleased with the ratio of cheese to pimento to mayo.  I did add a pinch of cayenne because I like heat, and it didn't take away from the dish at all.  My wife approved as well.  I recently had a batch of pimento cheese that she made using a different recipe.  Yeah, I liked this one better.  8/10

Total Score: 16/20 (****)