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Finely grate the two cheeses into a mixing bowl. On a plate, mash the pimentos well with a fork till they’re very pulpy. Add them to the cheeses along with the pepper, salt, and cayenne, and mix till well blended. Using a fork, fold in the mayonnaise and mash till the spread is smooth, adding a little more mayonnaise if it appears too dry.
Scrape the spread into a jar or crock, cover well, and refrigerate for at least 2 hours before serving with crackers or using to make pimento cheese finger sandwiches. Keeps up to 1 week tightly covered in the refrigerator.
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