Stinking Bishop pear

Stinking Bishop is a variety of pear that is most famously associated with the cheese of the same name. This pear variety is not only notable for its contribution to the cheese-making process but also for its unique characteristics and history within the horticulture and culinary arts.

Origin and History

The Stinking Bishop pear originates from the United Kingdom, specifically from the region of Gloucestershire, England. Its name, which it shares with the cheese, comes from a local story involving a farmer known as Bishop, who was notorious for his foul temper. The pear itself, however, predates this anecdote and has been a part of British orchards for centuries. The variety is known for its hardiness and ability to thrive in the damp, cool climate of the British Isles.

Characteristics

The Stinking Bishop pear is distinguished by its large size and irregular shape, often described as bulbous with a rough, greenish-brown skin. The flesh of the pear is soft, juicy, and highly aromatic, making it less commonly eaten fresh but highly valued in culinary uses, especially in the production of perry, a type of pear cider. The aroma of the pear, while potent, is not unpleasant and contributes to the distinctive smell of the Stinking Bishop cheese.

Cultivation

Cultivation of the Stinking Bishop pear requires patience and expertise, as the trees are prone to various diseases and pests. They thrive in well-drained, loamy soil and benefit from being planted in areas that receive full sunlight. The trees are also known for their relatively late flowering period, which helps them avoid early spring frosts. Pruning and proper care are essential to ensure a healthy crop of pears.

Use in Cheese Making

The most famous use of the Stinking Bishop pear is in the production of Stinking Bishop cheese, a soft, washed-rind cheese that has gained international fame for its strong aroma and flavor. The cheese is washed in perry made from the Stinking Bishop pears, which contributes to its distinctive smell and taste. This process highlights the unique contribution of the pear variety to the cheese's characteristics, making it a sought-after delicacy among cheese aficionados.

Culinary Uses

Aside from its role in cheese making, the Stinking Bishop pear is also used in the production of perry, a traditional British alcoholic beverage. The pear's high juice content and aromatic qualities make it an excellent choice for perry production, resulting in a drink that is both flavorful and refreshing. Additionally, the pear can be used in cooking, where its unique flavor can add depth to both sweet and savory dishes.

Conservation

The Stinking Bishop pear, like many traditional fruit varieties, faces challenges from commercial farming practices and changing agricultural landscapes. Efforts are being made to preserve this unique variety through orchard conservation projects and the promotion of traditional farming practices. These efforts aim to ensure that the Stinking Bishop pear, and the cultural heritage it represents, remains a part of the culinary and agricultural landscape for future generations.