Grind whole black peppercorns to a fine powder using a mortar and pestle or spice grinder. Do not pretoast the peppercorns, and do not use pre-ground pepper. Set aside.

Add oil and kernels to a Stainless Clad 6QT Rondeau and stir to coat. Cover with lid.

Heat over medium and pop the kernels, being sure to shake the pot regularly to prevent scorching and for maximum popped kernels. If you see any smoke rising from the pot, reduce the heat slightly. Listen for when the kernel popping starts to die down to a pop every second or two. Remove from heat. This should take 4–7 minutes.

Remove lid and distribute the ground black pepper in three additions, stirring the kernels regularly to ensure even distribution.

Next, drizzle in the butter slowly, stirring as you do so to give an even coat to all the kernels.

Then, add the cheese, and stir to incorporate.

Lastly, add the salt and stir one last time to incorporate. Please note, do not change the order in which ingredients are incorporated or you will get poor results.