Place the popcorn kernels in a heavy-bottomed large pot and add enough oil just to cover them. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. Toss the cheese with the white pepper.
In a large bowl, toss the popcorn with the butter well then with the cheese and black pepper mixture and taste for seasoning.
Notes about the recipe: I don't know why this way to make popcorn is better but this is what my dad does and his popcorn was always the best. I used to make this in college and take it for my lunch. There's no need for salt because the Parmesan provides it.;
Recipe courtesy of Gale Gand