Recipe:
SpringHouse Pimento Cheese

2 lbs. Wright Dairy cheddar cheese, grated
1-1/2 cups aioli
2 roasted red peppers, small dice
1 tsp. Chalula hot sauce
1 Tbsp. salt

Roasted Peppers
Peppers can be roasted in a number of ways by using your grill, gas eye on your stove, or the broiler in your oven.  Take your peppers and rub them with ½ tablespoon of oil, then using the method of your choice (we normally use the grill to do ours), roast the peppers until they are charred all the way around. The skin will turn dark, but be careful not to burn the peppers.  Once peppers are charred, place them in a bowl and cover with plastic wrap to steam. This step will help in removing the skins.  Allow the peppers to steam for about 10 minutes, then remove the skin, seeds and as much char as possible. Dice your peppers and set aside.

Aioli
1/2 garlic clove, mashed
2 large egg yolks
2 teaspoons fresh lemon juice
1/2 cup virgin olive oil
3 tablespoons vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.  Place garlic lemon juice and yolks in a bowl.  Combine oils and add a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.   (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.