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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 - while the cheese isn't for the faint hearted - having a pungent taste and spirited aroma.
Both much appreciated by serious cheese lovers.