How can I make parmesan spreadable? I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth.

I always wished there was some way to somehow dissolve it into a cream that I can spread in a piece of bread or a cracker. I've tried melting it with butter or cream, but it will quickly separate from everything I melt it with, whether is fatty or not. I haven't tried putting it in the blender but I'm pretty sure it'll just turn into a lumpy sauce.

Any trick?
I would suggest making a Mornay sauce (Béchamel sauce with cheese) which you should find will hold together well and provide an unctuous, rich, spreadable texture.

Simply melt butter in a saucepan over a medium-low heat, whisk in an equal quantity of flour, cook it out a little, then add cold milk, whisking all the while, until you get a smooth sauce like consistency. Then dump in a load of grated parmesan, stir it through, decant to a bowl and cool.