Stilon, Cream and Green Peppercorn Sauce

Ingredients:

225g Stilton Cheese100g butter (unsalted)
350ml dry white wine
1-2tbs green peppercorns
250ml double cream
1-2tbs flatleaf parsley (chopped)

Method:

1. Blend the Stilton and the softened butter. Reserve.In a saucepan boil the wine with the peppercorns. Reduce to approximately 1 tbs, then add and blend in the cream, bring back to the boil gently, and proceed to reduce again by 50%-60%.
2. Temper your heat, now whisk in the cheese/butter mixture, little by little, then fold in the chopped parsley. Remove from the heat and keep warm till ready to serve.