Wash the celery and chop into even 4 inch pieces. Chill. Grate the cheese, add some finely chopped onion, a jar of pimentos, enough mayonnaise to make it hold together, salt to taste and a lot of freshly ground black pepper. Fill the celery sticks and chill. Sprinkle espelette peppers on top at the time you serve them.
Delicious with almost any rosé and Languedoc-Roussillon white wine such as Katie Jones Les Perles from organic Grey Carignan grapes.