Whipped Pecorino Recipe

Measure & soften

Grate the Pecorino finely and pack it lightly into the measuring cup. Remove the cream cheese from the fridge to soften to room temperature if not already soft (about 15–20 minutes). Zest half a lemon and mince the garlic; pick thyme leaves if using.

Chill the mixing bowl and beaters (optional): place a metal mixing bowl and beaters in the refrigerator for 10 minutes to help keep the mixture cool while whipping.

Combine dairy

In the chilled mixing bowl (or a stand mixer bowl), add the softened cream cheese, heavy cream, and whole milk. Using the paddle attachment or a hand mixer at low speed, beat until the cream cheese is mostly incorporated and the liquid looks slightly thickened, about 30–45 seconds.

Incorporate Pecorino

With the mixer on low, gradually add the grated Pecorino in three additions so it incorporates evenly and doesn't fly out. After all cheese is added, increase speed to medium and whip until the mixture is light, airy, and holds soft peaks—about 1–2 minutes. Stop once you have a spreadable, whipped texture; avoid overwhipping which can become grainy.

Season & finish

Add the black pepper, lemon zest, minced garlic, and thyme leaves (if using). Mix on low just until evenly distributed, 10–15 seconds. Taste and add up to 1/4 teaspoon coarse sea salt only if needed (Pecorino is salty). If the whipped pecorino seems too thick, add up to 1 tablespoon more cream or milk, 1 teaspoon at a time, to reach desired texture.

Transfer the whipped pecorino to a serving bowl and use the back of a spoon to create a shallow well in the center for finishing oil.

Drizzle the extra-virgin olive oil over the top and sprinkle the cracked black pepper and fresh herb leaves for garnish.

Serve immediately with toasted baguette slices or crostini. For a chilled spread, cover tightly and refrigerate for up to 3 days. Before serving chilled whipped pecorino, let it sit at room temperature for 15–20 minutes and stir lightly to restore spreadability; you may need to whisk briefly to re-fluff.

If refrigerating in advance, place a piece of plastic wrap directly on the surface to minimize drying.