200g butter
400g cream cheese
25g parmesan
3 cloves garlic
5g parsley, chives, dill, thyme, oregano
Salt, pepper to taste

Take the cream cheese and butter out of the refrigerator. They should be at room temperature.

Grate the Parmesan cheese and finely chop the herbs. Mix everything together in the food processor and season with salt and pepper.

If you don't eat the cheese right away, it will keep for a while in the refrigerator.