Shred cheeses.

Place cheese and drained tomatoes into a bowl or food processor with 1/4 cup mayo and pulse or stir until just mixed.  Check to see if mixture holds together.

If it is too dry add more mayo, 1-2 T and pulse once or twice.  Check and add additional mayo until you get the consistency you want.  I use just enough mayonnaise to bind, you want to taste the cheese, not the mayo! Do not overmix!

Makes about 2 1/2 cups.  Keep in refrigerator for up to 1 month.