Stinking Bishop cheese

Stinking Bishop cheese

Stinking Bishop is a type of cheese that originated in the United Kingdom. It is named after the Stinking Bishop pear, which is used in the production process. The cheese is known for its strong smell, which has been compared to old socks or a rugby changing room.

History

Stinking Bishop cheese was first produced in the late 20th century by Charles Martell, a farmer in Gloucestershire. Martell was inspired by traditional cheese-making methods and wanted to create a cheese that reflected the rich agricultural heritage of the region. The cheese quickly gained popularity due to its unique flavor and aroma.

Production

Stinking Bishop cheese is made from the milk of Gloucester cattle, a rare breed native to the United Kingdom. The milk is pasteurized and then combined with a starter culture and rennet to form curds. The curds are cut, drained, and pressed into molds. The cheese is then washed in a solution made from Stinking Bishop pears, which gives the cheese its distinctive smell.

Characteristics

Stinking Bishop cheese has a soft, creamy texture and a strong, pungent smell. The flavor is rich and complex, with notes of grass, nuts, and fruit. Despite its strong smell, the taste of Stinking Bishop cheese is relatively mild and sweet.

Consumption

Stinking Bishop cheese is often served at room temperature to allow its flavors to fully develop. It is commonly paired with fruit, bread, and wine. The cheese is also a popular choice for cheese boards and is often used in cooking.

See also

• List of British cheeses
• Cheese-making
• Gloucester cattle