Celery Provencal (Celeri a la Provencale)

1 pound celery
Salt and pepper
3 tablespoons butter
1/4 cup grated cheese

Trim and thoroughly clean the celery. Cut it in 4-inch lengths and boil in salted water for about 20 minutes. Drain well. Place in an earthenware casserole. Season with salt and pepper. Sprinkle lavishly with grated cheese. Dot with butter. Cover the dish and set it in a 375-degrees oven until cheese and juices have melted together - about 30 minutes.