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Stinking Bishop Cheese

A cheese made by Charles Martell at Laurel Farm, Dymock, Gloucestershire.

He has championed the slow revival of the threatened Gloucester breed of cattle, and his cheese is a blend of his Gloucester herd and carefully bought in milk.

The recipe is a revival of one made locally by Cictercian monks, and takes its name fro the type of pear, whose juice is used to wash the rind. It gives the rind a sticky orange colour - whilst the cheese isn't for the faint hearted - having a pungent taste and spirited aroma.

Both much appreciated by serious cheese lovers.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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