Charles Martell & Sons Stinking Bishop

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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