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

weeknight express

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)

weeknight express

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!

Apologies, comments are closed.


Congratulations on the James Beard Award!! You deserve it!


Congratulations Heidi and thank you for inspiration every day!


Congrats Heidi on the award! Couldn't have happened to a nicer, and more deserving, person. I'm already looking forward to the next cookbook!


congratulations on the award! that's one nice surprise!

theresa k.

Awesome! Congratulations, Heidi! They chose well :)


A wonderful and well deserved award!! Congratulations and keep those super recipes coming. I love all of them.

Beverly Jane

Amazing! Congratulations Heidi! Really thrilled for you! Just out if curiosity, in Melbourne (aust.) I have trouble finding rennet free/organic parmesan, so I tend not to use it and stick to soft cheeses. Is that something that is easier to come by in San Fran? Or do you just have to research a bit harder?

Liberty Browne

I have been making this for couple of years now and it is always a crowd favorite at gatherings. I usually add herbs and roasted/ sundried tomatoes. This is also good as a sandwich spread, on top of eggs, on pasta potatoes, . . . endless possibilities.


Good things come to those who deserve it and you certainly do! Your cookbook is amazing, your photographs breathtaking and your recipes beyond delicious. Congratulations!

Congratulations! The french do something very similar to this with any hard cheese leftovers. You just chop it up fine and follow the directions as you layed them out. It is a great way to use up any dried up bits.

Congratulations! It is much deserved. Super Natural Every Day has been a fixture in our kitchen since the day it arrived.

Ashley Palomaki

Kristina : I do a dressing that uses white wine vinegar, olive oil, parmesan and black pepper and it's excellent. Probably different from the recipe here, but satisfactory if you don't want use alcool.


Fantastic news on your award Heidi, very well done, and much deserved. This Parmesan spread looks amazing, I think I will have to make some.

1) Heidi, YOU RULE. 2) Congrats on the win! I'm so not surprised. 3) This spread is geeeenius. I'm going to make 35 jars. 4)

Congratulations, Heidi! Such a wonderful achievement and very well deserved. I love your blog and books...hooray!


So lovely for you to have the recognition. This spread sounds simple and fantastic. I'm curious about the jar on the left. Is it from a product? It seems like a perfect little storage jar.

HS: Hi Kathleen, it's an old jam jar or some sort - and it came with a tin top.

drool. they looks immense! congratulations on the win!

Comments are closed.

Apologies, comments are closed.

More Recipes

Popular Ingredients