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In a medium bowl, whisk to combine the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt, and pepper, for about 30 seconds, until smooth.
While whisking constantly, add a couple drops of olive oil, then slowly drizzle in more in a steady stream, keeping in mind that you don't want to add the oil too fast. Aim to distribute the addition of the oil over 60-90 seconds of whisking.
At this point, the dressing should have a thick texture. Gently stir in the cheese, then place the dressing in the fridge until ready to use for Caesar Salad.