In a large saucepan, heat the cream until it's just about to boil. Simmer for 1 to 2 minutes, then lower the heat to medium and add the cheese.
With a rolling pin, lightly crush some of the peppercorns. Add to the cream and cheese mixture and stir to combine.
Cook over medium heat, stirring, for a further 3 to 4 minutes so that the sauce thickens and the flavours combine. Taste and add salt if needed. Serve over beef, pork or chicken, garnished with chopped parsley if desired.