Dinner with Redclay pimiento cheese, hickory smoked cheddar
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CAGE-FREE EGG MAYONNAISE (EXPELLER PRESSED CANOLA OIL, CAGE-FREE EGG YOLKS, WATER, HONEY, DISTILLED VINEGAR, CAGE-FREE WHOLE EGG, CONTAINS LESS THAN 2% OF SALT, SPICE, LEMON JUICE CONCENTRATE, TOCOPHEROLS (VITAMIN E)], SHARP WHITE CHEDDAR CHEESE (PASTEURIZED MILK, SALT, ENZYMES, CALCIUM CHLORIDE), HICKORY SMOKED CHEDDAR (CULTURED MILK, WATER, CREAM, SKIM MILK, SODIUM PHOSPHATES, SALT, ENZYMES, VEGETABLE COLOR (ANNATTO AND PAPRIKA BLEND)), CANNED PIMIENTOS (RED PIMIENTOS, WATER, SALT, CITRIC ACID), APPLE CIDER VINEGAR, CULTURED DEXTROSE (TO PROTECT FRESHNESS), BLACK PEPPER, KOSHER SALT.
Redclay, cheese, serving 30 g, package 10 oz/283.5 g. Ingredients as printed on the label.
More from Redclay
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Cooks as cheddar. Half of it left? Use up the cheddar.