There is pimento cheese, and then there is pimento cheese. Like so many other things one can buy in a jar, the processed cheese is no match for the real thing. No, it isn't in my normal repetoire, but I have made it. My mother had a friend who made the best in the world. I bought some at a local deli, however, and it tasted vaguely like grated soap bars. LOL. Pimento cheese isn't something I want daily.....but a really good pimento cheese sandwich once in a while is a treat. I hadn't realised it is associated with the south.

Love both of those! While I use them mostly for cooking, I always nibble some while grating. Both quite pungent, but not “stinky”, IMO. There are so many cheeses, but my tired mind can't come up with their names, and lists seem to give the ones you can get at a good supermarket, the ones no one's ever heard of which are useless without tasting, and nothing in the middle. Sorry, Rob, for letting you down. It's rather unfortunate that there are so many nutritious vegetables which I can't get past my nose without great force of will, and there are so many funky cheeses whose smells are a problem for the fridge but not for me, and in a land of plenty, cheese is not nutrutionally necessary. I can't remember what it was, but not so long ago I had a bit of a cheese leftover, well wrapped and in the fridge to stop it from maturing much further, and when I opened the fridge, I thought something had died in there! Aired out a little, the cheese was still good, and the fancy filters in the fridge took care of the stench. :) But I can't think of the name of the cheese at all...

Here is the recipe I buy Velveeta for: Cheese Broccoli Soup 1 qt. water 1 c. chopped onion 1 c. chopped celery 2 cans cream of chicken soup (I have sub. cream of potato, celery, brocc/cheese etc.) 2 1/2 c. cubed potatoes 1 pkg. frozen broccoli (that is how the recipe reads-I usually use a 16-20oz. bag rather than a 10(?) oz. box) Cook the above together until veggies are tender. Add 1 pound Velveeta, cubed, and continue cooking until cheese is melted. Soup sticks easily after adding cheese. This is a very forgiving recipe-throw in California mix veggies instead of just broccoli, add more onion, celery, potato if you like them. My DH dilutes with extra water when he takes it hunting then leaves it in the crockpot so they come back to warm soup waiting for them. The guys all love it so I have to make this every year. HTH!

I'm not going to criticize the recipe....but think you will like something like Ken Haedrick's better....and you can sub beer for some of the chicken broth if you wish. My rule of thumb is never use water for a soup starter unless you are cooking dry beans or a pot of bones for broth. And remember a cheese soup is only as good as the cheese you use in it.....and velveeta is not "good" cheese. LOL! The flavor is virtually the same; it�s just thinner, though still quite full-bodied, Ken Haedrich says. Ingredients for cheddar bisque * 1 1/2 cups peeled potatoes, cut into 1/2-inch cubes * 2 cups low-sodium chicken broth * 1/4 cup unsalted butter at room temperature * 1 cup finely chopped onions * 3 tablespoons all-purpose flour * 1 1/2 cups 2% reduced-fat milk * 2 teaspoons Dijon mustard * 1 1/2 cups shredded extra-sharp Cheddar cheese * 1/4 teaspoon salt * 1/8 teaspoon Coarsely ground black pepper * 1/8 teaspoon cayenne pepper * Prep Time - 5 * Cook Time - 28 Instructions Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat. Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened. Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper. Recipe reprinted with permission from Ken Haedrich�s Soup Makes the Meal (Harvard Common Press, 2001). Nutritional Info (per serving) * Calories 330