Combine the cheese, thyme and lemon zest, set aside. Melt the butter in a small microwavable dish, set aside.
In a medium pot, pour in enough vegetable oil just to cover the bottom and set over medium heat. Throw in a couple of popcorn kernels; when they pop, you know the oil is ready. Pour in the rest of the kernels and place a lid on the pot, leaving it cracked so steam can escape. Shaking the pan almost constantly to keep the kernels moving, cook until the popping slows to a few seconds between each pop. Pour the popcorn into a large bowl.
Pour the butter over the popcorn, stirring to combine. Stir in the parmesan mixture, and season to taste with salt and pepper. Devour!
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