Mash the stilton with 50g softened butter. Divide between 4 pots or jars and smooth the tops. Melt another 50g butter, stir in the green peppercorns in brine, drained well and crushed, and the yellow mustard seeds. Pour enough over each pot to seal in the cheese and chill to set.
Serve with thin celery sticks, wheat crackers or thinly sliced, toasted baguette, sliced apple and small glasses of port. Or ditch the peppercorns, and serve with fruit cake or Eccles cakes instead.