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Set an oven rack in the middle of the oven and place a foil-lined baking tray underneath. Preheat the oven to 220C conventional (200C fan).
Combine the salt and 2 cups (500ml) of just-boiled water in a large bowl. Stir until the salt has dissolved.
Add the celeriac bulbs and carefully roll to coat them in the water; this will help create an easy salt crust, to flavour the celeriac and intensify the heat.
Place the celeriac on the middle oven rack (over the lined baking tray, to catch any cooking juices and keep the oven clean) and bake for 1¼ hours, or until a knife easily goes through the fleshiest part like butter.
Stand for 10 minutes to cool slightly, then use a sharp knife to make an incision along the side of each celeriac so that it can be pried open carefully with your fingertips. (If you find this too difficult, use a butter knife to ease the halves apart.)
Spread the celeriac out onto a baking dish to reveal the flesh, and scatter with the butter. Spoon half the crème fraiche over each, then scatter with the cheese, thyme sprigs and celery seeds. Season with a pinch of salt and pepper.
Shift the oven rack towards the top of the oven. Preheat the oven grill to high and grill the celeriac for 4-5 minutes, or until the cheese is golden.
Serve warm, for some damn good celeriac cheese.