Stinking Bishop

What is Stinking Bishop?

Stinking Bishop is a handmade British cheese produced at Hunts Court Farm in Dymock, Gloucestershire. The wheels weigh two kilograms and measure twenty centimetres across. The paste ranges from white-yellow to beige, while the rind shows shades of orange and grey. This washed-rind cheese has a smooth, creamy texture with a fat content of forty-eight percent. Its most notable feature is a pungent odour caused by the ripening process. The cheese is immersed in perry, a traditional pear cider made from the local Stinking Bishop pear, every four weeks. This washing encourages bacterial activity and develops its distinctive character.

Where does Stinking Bishop come from?

Charles Martell began making this cheese in 1972 to support the endangered Old Gloucester cattle breed. Only sixty-eight heifers of this type existed globally at the time. Martell purchased many surviving cows to promote interest in the breed. As farmer interest grew, the herd numbers recovered to around four hundred fifty by 2016. Martell's own herd remained small, requiring him to combine and pasteurise milk with Friesian cattle from nearby farms for economic viability. The cheese remains an artisanal product sold through delicatessens rather than supermarkets.

What does Stinking Bishop taste like?

The washing process creates a strong, distinct smell that gives the cheese its name. The taste is savoury and tangy, reflecting the influence of the pear cider used during maturation. The creamy texture contrasts with the firmness of the rind. Salt is added only after the cheese leaves the mould to increase moisture content. This method encourages specific bacterial activity that shapes the final flavour profile. The result is a cheese that is bold in aroma but balanced in taste.

How Stinking Bishop is made

Milk comes primarily from Old Gloucester cattle, supplemented by Friesian milk. The mixture is pasteurised before cheesemaking begins. Curds are moulded into two-kilogram wheels. Salt is withheld until removal from the mould to boost moisture. The key step involves weekly immersion in perry made from Stinking Bishop pears. This washing occurs every four weeks throughout the four-month ripening period. The process happens at Hunts Court Farm under the care of Charles Martell and Son.

How Stinking Bishop is eaten and cooked

This cheese is typically served on a board or eaten as a snack. Its strong flavour makes it suitable for pairing with crusty bread or crackers. The creamy texture allows it to be spreadable when fully ripe. While not commonly melted due to its delicate structure, it can be enjoyed at room temperature to enhance its aromatic qualities. It is often found in artisan food stores and delicatessens across the United Kingdom.

Stinking Bishop through the day

Stinking Bishop fits well as a snack or part of a cheese board. Its bold character suits casual gatherings where guests appreciate strong flavours. It is not typically associated with breakfast or formal dinner courses. Instead, it serves as a standalone treat or accompaniment to drinks. The cheese appeals to those seeking a memorable tasting experience rather than a subtle background note.

Stinking Bishop in the world's kitchens

The cheese belongs firmly to British culinary traditions, specifically from Gloucestershire. It reflects local agricultural practices and the use of regional perry. While popular in the UK, it gained international attention through media appearances. Chef Andrew Zimmern featured it in a television episode about British food. The cheese represents artisanal British production methods and regional pride.

Faith and ritual

There are no known religious associations or ritual uses for Stinking Bishop. It is not tied to any specific faith tradition or dietary law. The cheese is produced for commercial sale and general consumption without spiritual significance.

Stinking Bishop at celebrations

The cheese gained fame through popular culture rather than traditional celebrations. It was featured prominently in the animated film The Curse of the Were-Rabbit, where it played a role in reviving a character. This exposure led to a significant rise in demand. It also appeared in a Channel 4 show where it was crowned King of Cheese. These moments brought it to wider audiences but did not establish it as a festival-specific item.

Custom and folk tradition

Production relies on traditional handcrafting methods passed down through generations. The use of local perry connects the cheese to regional agricultural heritage. The revival of the Old Gloucester breed highlights a commitment to preserving native livestock. Farmers and cheesemakers work together to maintain these practices. The cheese stands as a symbol of rural English farming resilience.

Buying, keeping and serving Stinking Bishop

Keep the cheese wrapped in wax paper or cheese cloth in the refrigerator. Consume within a few days of purchase for best flavour. Allow it to come to room temperature before serving to enhance aroma. Avoid freezing, as this damages the creamy texture. Store separately from other strong-smelling foods to prevent flavour transfer.

Protection and trade

Production remains limited to approximately one thousand wheels annually. The cheese is not sold in supermarkets but through over one hundred thirty stockists in the UK. These include artisan food stores, delicatessens, and high-end retailers like Harrods. The brand won a Gold Medal at the British Cheese Awards in 2010. Production increases have been driven by demand spikes following media features.

Questions people ask about Stinking Bishop

Good reading and sources

• Stinking Bishop lives in fear of the Wallace & Gromit effectThe Guardian, Article

• Stinking Bishop on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data