Parmesan Cheese Spread Recipe

A Parmesan cheese spread made with grated cheese, olive oil, a splash of white wine, and any other accents you can think of.

Parmesan Cheese Spread

Woah - what a week. I'm sitting in the lobby of a hotel in New York, and quite a lot has unfolded since I last checked in. The short version is: I flew to New York for the James Beard Awards, and then (holy s**t) I won one. I'm making my way back home now, and my fingers are crossed that some of my photos from the past few days turn out. In the meantime, I'll leave you with this. It's a Parmesan spread I make now and then, one I like for a number of reasons. You grate good Parmesan whisper-thin into a pot. Then combine that with a splash of white wine and a big glug of olive oil. That's really it. It's one of those stupid-simple, homemade, tastes-really-good things you can make in no time. If it gets lost in your refrigerator for a week, no worries, it's that much better when you rediscover it. Once you've made this base, it can hang out in your fridge for a week, or two, - or even three. Ready to use whenever (and, on whatever) you like.

Parmesan Spread RecipeParmesan Spread RecipeParmesan Spread Recipe

It's also completely customizable on a whim. You can stir in any number or herbs, spices, dried or fresh fruits (before serving) to take the spread in whatever direction you like. I noted some suggestions in the recipe below. It's good on crostini, sandwiches, and tartines. It's good spread in the bottom of a tart crust. It's good drizzled with a bit of honey or as part of a cheese / antipasti platter.

Thanks again to everyone for the nice notes. Every one of them feels good to read. xo -h

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Parmesan Cheese Spread

You're going to want to use a Microplane grater here - the finer and whispier the cheese is grated, the better. this is also a perfect fit for Pecorino cheese, and I've been working on an aged gouda version using a bit of IPA (India Pale Ale) in place of the wine you see here. You can take this general idea in many different directions.

2 1/2 cups / 5 1/2 oz / 150g finely grated Parmesan cheese
scant 1/4 cup / 50 ml extra virgin olive oil
1/4 cup dry white wine

add in ideas: chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Combine the cheese, olive oil, and wine in a jar or bowl. Stir gently until it all comes together, then press the cheese down a bit into a flat surface. It will keep like this, drizzled with a layer of olive oil, for a few weeks refrigerated.

When I want to serve the cheese, I typically scoop out a bit into a separate smaller bowl or plate, and incorporate any add-ins (or drizzles) at this point.

Makes ~1 1/2 cups of spread.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Congrats on the win! And I am TOTALLY making this!


Congrats on your award! This sounds wonderful and so versatile. I can think of so many ways to use this spread - and so many different add ins.

Congratulations to you, Heidi! This award couldn't have gone to a more deserving person. Enjoy! (i'm gonna go enjoy some parmesan cheese spread :)


Congratulations on the award!


This looks so delicious! My partner loves Parmesan cheese (seriously, I've had to just adjust my perceptions and realize that when he grates piles of Parmesan all over my cooking it's not an insult, it's just how he eats). Congrats on the award! If the pics turn out any chance of a NYC travel guide as well (I like here, I know where to go, but, you know, I love the other ones...actually used the SF one while we were there)

HS: Someday I'll take a stab at a NY guide - I always feel like I'm so rushed there, don't stay long enough to really explore, because I'm not really on "vacation"....someday though!

Congratulations!..this spread is delicious. Oh, and good job on the James Beard Award too, I guess. Haha, just kidding, that's amazing! I love reading your blog, and you deserved it!

Congratulations!..this spread is delicious. Oh, and good job on the James Beard Award too, I guess. Haha, just kidding, that's amazing! I love reading your blog, and you deserved it!

Congrats on the award. It is well deserved. Lovely twist on a cheesy spread and so much more zing to it than many of the creamy recipes. And I just love that it only takes 5 minutes!

Jolly well done, you.


Congratulations on the award, it is so well deserved. This is the kind of recipe that exemplifies why your cooking resonates with so many people; simple but bursting with flavour.

Congratulations Heidi! The award is certainly well deserved. I hope that you will tell us more about the experience. This is my kind of recipe, the stupid easy kind. I love the simplicity of the ingredients and the options for additional flavors. I will certainly make this so it can hide in my fridge and surprise me here and there.

HUGEST congrats! You deserve it! xoxo

Congratulations Heidi!! I'm so happy for you, that's such wonderful news. I couldn't think of a lovelier or more deserving recipient. :)

Love the simplicity! And a hearty congratulations on your award! It's so deserved; I always love checking in here and getting inspiration from your kitchen.

In my experience, parmesan cheese tastes good on everything, so I imagine this tastes good on just about anything, too! Sounds good enough to just eat with a spoon. :)

I know it is not considered normal, but we do not use/drink alcohol in my house. That being said, what could be used in place of the white wine in this recipe? It sounds awesome and we love cheese in all it forms. Thanks and Congrats!

HS: No worries Kristina - I'm thinking that a splash of white wine vinegar might do the trick - do a tiny bit at a time though, and you might need to up the olive oil a bit to get the consistency just right.

I'm definitely going to try the Pecorino cheese version...sounds amazing!

Holy sh*t, congrats!!


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