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.
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.