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  • Charles Martell & Sons Stinking Bishop

Charles Martell & Sons Stinking Bishop

This cheese is no longer available.

Please try similar delicious cheeses like Epoisses and Murray's Cave Aged Reserve Greensward.

$75.00/Lb

One of the most aromatic cheeses we carry, it smells much stronger than it tastes. This monastery cheese is washed in the cider of a pear grown in Gloucestershire, near the location of the cheese's production. The name of the pear? Stinking Bishop - after the creator's particularly riotous reputation and behavior. The cheese shares its name, and the namesake pungency. Pudgy and oozing, the cheese is wrapped in a thin, beechwood slat to keep it contained, imparting a hint of woodsy flavor to the pungency. Traditional, pasteurized cow's milk, and robustly meaty, this cheese pairs best with a hard cider from the region.

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Just the Facts

Country
England
Region
Gloucestershire
Milk Type
Cow
Pasteurization
Pasteurized
Age
4-6 months
Pour a glass of...

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.


    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.


  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.


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