I recently got Samin Nosrat’s new cookbook, “Good Things,” and it has so many great recipes, including this one.  The creaminess of the cheese is enhanced by the flavored oil with a touch of heat from the peppercorns.  It’s easy to make and pairs perfectly with freshly baked bread or sliced peppers, carrots, radishes, and a glass of my 2025 Sauvignon Blanc.