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Preheat oven to 425°F. Set garlic head on its side on a cutting board. Using a sharp knife, cut about a ½-inch portion off the top part of the head. You should see most of the individual cloves revealed; if not, cut a little more off. Remove the loose papery peels from outside the head but do not take off all of the peel. Set the garlic head, top side up, in a custard cup. Drizzle with ½ teaspoon oil. Cover with foil.
Bake for 35 to 40 minutes or until garlic cloves are just soft when pierced with a sharp knife. Keep the garlic covered in the custard cup. Let stand on a wire rack until cool enough to handle (20 to 30 minutes).
Hold garlic head on the bottom. Pinch bottom of head with your fingers to squeeze out the individual cloves. You may have to use a sharp knife to remove some of them.
Transfer garlic cloves to a blender. Add vinegar, mustard, salt, and pepper to the blender with garlic. Cover and blend until garlic is pureed and mixture is well combined. With the blender running on low to medium speed, slowly pour ½ cup olive oil through the hole in the lid, until dressing is well combined and thickened. Add cheese and thyme. Cover and pulse a few times just until combined.