2 cups finely shredded extra-sharp Cheddar
1/2 cup finely grated Parmesan cheese
1/3 cup mayonnaise, divided
1 small garlic clove, crushed
1 tablespoon grated shallot or yellow onion
1 (4-ounce) jar diced pimientos, drained but liquid reserved, roughly chopped
Ground cayenne pepper
Dry mustard

Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth. Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary, just enough to make it spreadable. Let stand 30 minutes. Serve cool or at room temperature. Makes about 2 1/2 cups.