2 ounce French Roquefort cheese, crumbled (4 ounces with rind)
1/4 teaspoon freshly ground black pepper
1 tablespoon chives, chopped
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.