Stinking Bishop
$84.00 / Lbprice is $84.00 by Lb
- Pasteurized
- Vegetarian Rennet
- Age: 4-6 months
- Cow Milk
- England
It's not called Stinking Bishop for nothing—this is one of our most aromatic cheeses. Hailing from Gloucestershire in the west of England, it's deliciously funky with notes of onion and roast beef. The finish is fermented and fruity, thanks to a wash in cider, made from a local pear called (you guessed it) the Stinking Bishop. Rich and pudgy, this is such a fun cheese to eat, best paired with onion jam and beef salami to match those savory flavors.
"Bring on the funk! I love this English stinker, and its bark really is worse than its bite. Every bite is so satisfying. The oozy texture carries that funky onion aroma so beautifully."
Cow's Milk, Salt, Vegetarian (Microbial) Rennet, Starter Cultures,Pear Cider (Perry)
- Stinking Bishop is based on a cheese made by monks who once lived on the land in Gloucestershire where you’ll now find Hunts Court Farm and Charles Martell’s cheesemaking facilities.
- It’s made with milk from Gloucester cows, a breed that dates to the 13th century. Martell began breeding these critically endangered cattle in the 1970s, helping to ensure the breed’s survival.
- He put his own stamp on a classic cheese by washing it in perry (a local pear cider made from Stinking Bishop pears) every four weeks while it ages.
- Stinking Bishop has the hallmarks of washed rind cheeses—a funky aroma and sticky orange rind—but thanks to the pear cider, it has a fruity, boozy finish.
- Stinking Bishop gained international fame in 2005, when it was featured in Wallace & Gromit: The Curse of the Were-Rabbit.
