Southerners have a lot of rules when it comes to cooking—and some of them are subjective. For example, some folks simply abhor putting sugar in cornbread, washing their cast-iron skillet with soap, or putting raisins in potato salad (me included!).

In many cases, we extend grace to our readers (Southern and otherwise), understanding that there are few absolute “right” ways to approach certain dishes and practices. Often “the right way” is simply what you grew up with, and everyone grows up differently.

However, there is one rule that we stand by firmly, and with good reason—and it involves one of our most beloved of all Southern recipes: pimiento cheese.

The Biggest Pimiento Cheese Mistake You Can Make

Using pre-shredded cheese.

We get it—shredded cheese is convenient. I turned 46 this year, and I’m finally beginning to understand why folks make compromises in the kitchen. My hands have started to ache, and grating cheese requires some semi-heavy duty hand work if you’re using a manual cheese grater.

But—and this is a BIG but—using that pre-shredded, dusty cheddar from a bag results in sub-par pimiento cheese. Here’s why.

Why Pre-Shredded Cheddar Isn’t The Best Pick

Doesn’t taste great: In case this is news to you, pre-shredded cheese is coated with anti-caking agents—often cellulose made from wood pulp—that keeps the cheese from clumping up. While that is useful, it’s not exactly delicious.

Doesn’t blend or melt well. The anti-caking coating that prevents cheese from sticking together also hinders cheese from blending or melting into other foods with ease. That’s why we always recommend shredding your own cheese to ensure that your cheese dip is smooth, your macaroni and cheese is creamy, and that your pimiento cheese doesn’t eat like a bowl of cheese mulch.

The Easiest Way To Grate Cheese

While I’m guilty of using my box grater to handle small amounts of cheese, when it comes to bulk cheese needs for cheese straws or sausage balls, I bust out my food processor.

I have a love-hate relationship with my food processor. It’s heavy and there are lot of pieces. But you know what? Those pieces are dishwashers safe. And it’s much easier to hit a button than it is to grate 3 pounds of cheese on a box grater.

Why You Should Always Grate Your Own Cheese

In addition to the flavor being better, grating your own cheese saves you money. Any time a product does something for you, they make you pay for it. If you have the time and the will to do something yourself, it will be cheaper, and 9 times out of 10 it will taste better. And to me, that makes the effort worth it.