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Put the Stilton, 100g of the butter and Sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it’s completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.
Potting is an age-old method of preserving anything from seafood to cheese. This potted Stilton will keep for a couple of months in the fridge, but once you’ve cracked the buttery crust, use up within a week or two.