Grate the Colby Jack cheese if not using pre-shredded. Remember, fresh grated cheese mixes better and avoids the caking agents found in pre-shredded bags.
In a large bowl, combine the grated cheese and mayonnaise. Stir well to start forming the base of the pimento cheese.
Stir in the drained pimentos and chopped jalapenos. Mix thoroughly to ensure even distribution of the pimentos and jalapenos throughout the cheese mixture.
Check the consistency of the pimento cheese; add more mayonnaise if needed to reach your desired creaminess.
Serve immediately with crackers, vegetables, or as a sandwich spread. If storing, place in an airtight container and refrigerate. Consume within 3-4 days.
