Bill Leslie: Pimento cheese lovers speak out

As Debbie Matthews commented: “Pimento cheese should be surrounded by a soft, puffy cloud!”

Tom Vacendak says Jewish Rye Bread is his favorite for pimento cheese. Another vote came in for pumpernickel. Chris Dildy says he prefers Martin’s Potato Bread.

Several people mentioned LaFarm in Cary and The Bread Lady in Greenville as having bread “worthy of pimento cheese!”

Retired pastor Merle Martin says he loves his pimento cheese on toasted raisin bread.

Duke’s was the heavy favorite for mayonnaise in pimento cheese, though some insist on Miracle Whip. Personally, I think Miracle Whip is too sweet. Others love mixing in some cream cheese but there are fierce opponents who call it “non-Southern and cheating!”

I should point out that my very Southern neighbor Rachel puts cream cheese in her famous holiday pimento cheese ball in December, and we savor every bite every year.

Jalapeno peppers ranked high on what people like to add to their pimento cheese.

I received lots of recipes from readers of wral.com. I wish I could mention them all.

My brother-in-law, Matt Miller, makes a quick and easy, no-frills version of pimento cheese and it tastes great. Here is the recipe:

How simple can it be!

Put all ingredients in a mixer and start at a slower speed to mix. Increase speed to high to break up the shreds and pimentos some. Stop and scrape down the sides.

Mix for another 30 seconds or so on medium high to high. Transfer to a storage container with a lid and refrigerate. Mixture will firm up and flavors will blend, if you have an hour to let it chill.

Several of you wrote that if you’re too busy to make your own pimento cheese “check out the new biscuit at Bojangles and have a grate day!”