Makes about 4 cups

1 pound extra-sharp white Cheddar cheese
1 pound sharp yellow Cheddar cheese
1/2 cup very finely chopped and drained kimchee, or to taste
Pinch of sugar
3/4 to 1 cup Duke’s mayonnaise

  1. Coarsely grate the cheeses and place in a large bowl. Stir in the kimchee and sugar. Fold in enough mayonnaise to bind the ingredients without making the mixture gooey. Refrigerate for at least 1 hour before serving. Serve at room temperature or lightly chilled.