Premake the cheese according to recipe directions. Chill.
Place the salt and parmesan cheese into the Thermomix bowl and mill 10 sec/speed 10.
Add the butter, garlic and herbs. Blend 8 sec/speed 6 or until well combined.
Using a spatula, add it to the cheese in another mixing bowl and stir to combine.
Press into a clean jar or container and refrigerate. The interesting thing about this cheese is that is continues to ferment slightly and becomes very airy and amazing.
Serve with crackers or sourdough of choice or in recipes as directed in the Gut Instinct Course.