Place Cheddar, cream cheese, mayonnaise, onion and pepper in food mixer fitted with a flat or paddle beater. Mix on medium speed 3 minutes, scraping sides and bottom halfway through mixing. Add pimiento; continue mixing until it is shredded and mixture is somewhat smooth. Do not overmix. Pack cheese into crocks or serving dishes. Cover; refrigerate overnight. Let stand at room temperature 45 minutes before serving. Serve with lavosh or pita crisps.