Remove bacon from refrigerator and let sit at room temperature. Place bacon strips so they don’t overlap in a cold medium frying pan. Cook over medium heat turning bacon as needed until crispy, about 8 to 12 minutes. Transfer to a paper-towel lined plate to drain. Coarsely chop or crumble bacon when cool.

Remove brown rind from smoked Gouda with a knife (it’s okay if there’s a little left). Grate both cheddar and Gouda using a box grater or food processor with a grating attachment.

In medium bowl mix bacon, Gouda cheese, cheddar cheese, pimentos (and juice), mayonnaise, mustard, sugar, smoked paprika, cayenne pepper and scallions together.

Make a day in advance as the cheese is better the next day. Let sit out for about 30 minutes before serving. Cheese spread will keep for a week refrigerated.