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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.