One of the very best things is it's versatility. The basis is Cheddar. Different Cheddars make different flavors.
The one I've been using lately is Colby/Jack. I started adding Parmesan for the bite/kick, and softened cream cheese plus any fancy cheeses I happened to have on hand.
Add a jar of diced pimentos and juices (get all that flavor in there. I don't care what anybody says, it's ALL good.
Mix up with some plain old mayo and you're set.
Eat on homemade bread, or a multi grain bread or rye or toasted English muffin. Or how about warmed up as a quesadilly. YUM!
Heat up a can of cream of celery, asparagus, or chicken soup, and melt some pimento cheese in (yes, mayo and all) for a yummy cheese sauce. Add a little salsa, cayenne or nutmeg.
I'm going to make a Pimento Cheese quiche for dinner tonight with a biscuit crust.
But first I've got to make the Pimento Cheese