Secret family recipe. That’s really all you need to know. But here’s the nitty gritty. When I moved to Portland, Oregon, I met Amy McKenna. She shared a house with two other great friends Jen and Christina.

Whenever they had a party, Amy would make this dish called Grandma’s cheese. Grandma’s cheese was like pimento cheese but a thousand times better. Served in a bowl as a dip, it was always the first thing to go. And EVERYONE would ask Amy for the recipe. Her reply was always: “sorry it’s Grandma’s cheese and it’s a secret recipe.” Now me being of the obstinate Irish persuasion, I constantly asked, pleaded and even tried to bribe Amy for Grandma’s cheese recipe. It never worked.

Until now. I can only explain getting the recipe now by the fact that despite our lives diverging, Amy and I have similar connections and recent similar life experiences.  In Portland, Amy went with her Dad to Ireland. When she came back and told me how amazing it was, I told her that my mom had always wanted to go. I remember she told me: “well then you have to take her. When you go you will so understand your family history. There’s nothing like being in the country your family came from.” So I took my mother the next year, and it was the trip of a lifetime.

Amy lost her father last year. I lost my mother. There’s a bond in understanding what it means to be a member of that club. I started this blog as a result. Amy gave me Grandma’s cheese. To say that I am honored to have and share this recipe is an understatement. This recipe is a food celebration of family, friends, memories, good times and even the tough stuff all rolled into one. Thank you Amy for sharing…

Amy McKenna Insera on her grandmother and the cheese

When asking Grandma if I could share the family’s Grandma’s Cheese recipe, she replied, ” With a fellow southern woman?  Of course.”  Grandma (Virginia Ella McKenna) was born in Littleton, CO in 1919, moving to El Paso when she was 7.

 Her mother made the wonderous cheese throughout her life, and Grandma McKenna brought it into our family traditions.  Now, the process of making, serving and eating Grandma’s Cheese immediately transports me back to my childhood, warm feelings of family parties and lots of love.

My dad passed away in October, and heading into the holiday season brought me no warm feelings, and no Grandma’s Cheese.  I am now looking forward to busting out my grater and celebrating with family and friends that I love.  It’s been a crazy year emotionally and looking forward to Grandma’s Cheese seems like turning a corner for me. Sorry it’s taken a while to get it to you, now I’m ready.

Grandma’s Cheese Recipe

Ingredients:

shredded sharp cheddar cheese (I used 1 lb to make my batch)

diced pimentos ( I used one jar per one pound of cheese)

Best Foods mayo (Hellman’s) ( I used 2/3 cup per one pound of cheese)

lemon juice

Lawry’s seasoning

salt

pepper

Tobasco

This is not an exact science.  Experimentation is encouraged. Make the day before, chill.  Stir and re-season if needed.  Serve on crackers, with veggies, between two pieces of white bread, or my favorite, broiled on slices of baguette until browned.

* some yummy substitutions over the years

aged white cheddar

roast your own red peppers

NEVER USE MIRACLE WHIP!!!!!!