Stinking Bishop

What is Stinking Bishop?

Stinking Bishop is a semi-soft cheese with a smooth, creamy texture. It is moulded into wheels weighing two kilograms, measuring twenty centimetres across and four centimetres deep. The paste ranges from white-yellow to beige. The rind is orange to grey. The cheese gets its name from the Stinking Bishop pear used in its production. It has a distinctive odour caused by the ripening process. The fat content is forty-eight percent. Only about one thousand wheels are produced each year.

Where does Stinking Bishop come from?

The cheese was first produced in 1972 by Charles Martell at Hunts Court Farm in Dymock, Gloucestershire. Martell bought surviving Old Gloucester cattle to promote the endangered breed. He began making cheese from their milk to raise interest. By 2016, the breed numbers had recovered to around four hundred fifty cows. Martell's own herd remained small, so he combined the milk with Friesian milk from other farms for economic viability. The cheese is handmade and not sold in supermarkets.

What does Stinking Bishop taste like?

The cheese has a strong, pungent aroma due to the washing process. The taste is savoury and tangy. The texture is smooth and creamy. The rind is washed every four weeks during maturation. This encourages bacterial activity and increases moisture. Salt is added only after the cheese leaves the mould. The use of local perry gives the cheese a unique character distinct from other washed-rind varieties.

How Stinking Bishop is made

Milk from Old Gloucester cows is pasteurised and mixed with Friesian milk. The curd is moulded into wheels. Salt is applied after removal from the mould to increase moisture. The cheese is ripened for four months. During this time, the rind is washed in perry made from Stinking Bishop pears. This happens every four weeks. The process encourages specific bacteria to grow on the surface. This creates the characteristic orange-grey rind and strong smell.

How Stinking Bishop is eaten and cooked

The cheese is served on its own or on a cheese board. It is available in artisan food stores and delicatessens. Some stockists include major department stores like Harrods. It is eaten as a snack or part of a meal. The strong flavour pairs well with crusty bread. It is not typically melted or baked. The creamy texture makes it suitable for spreading.

Stinking Bishop through the day

Stinking Bishop is primarily a snack or appetizer. It fits well on a cheese board with crackers. It can be eaten alone as a tasting item. The strong aroma makes it less suitable for light lunches. It is often enjoyed with perry or cider. It is not associated with breakfast or dessert.

Stinking Bishop in the world's kitchens

The cheese is a British specialty from Gloucestershire. It is popular in the UK among cheese enthusiasts. International attention grew after its appearance in Wallace & Gromit. It is featured in British cooking shows and awards. The cheese represents traditional English artisanal dairy farming.

Faith and ritual

There are no known religious associations with Stinking Bishop. It is not tied to any specific faith or ritual. The production is secular and commercial.

Stinking Bishop at celebrations

The cheese won a gold medal at the British Cheese Awards in 2010. It was named King of Cheese in a Channel 4 show. It is not linked to specific festivals or holidays. Its popularity surged after a cartoon feature.

Custom and folk tradition

The cheese supports the conservation of the Old Gloucester breed. Charles Martell started production to save the cattle from extinction. The use of local perry reflects regional agricultural traditions. The handmade method preserves artisanal cheesemaking skills.

Buying, keeping and serving Stinking Bishop

Store the cheese in the refrigerator. Wrap it in wax paper or cheese paper. Consume within a few days of opening. The strong odour should be contained.

Protection and trade

Production is limited to about one thousand wheels yearly. Stockists include Harrods and Selfridges. Demand increased significantly after media exposure. The maker hires additional staff to meet demand. The cheese is not exported widely.

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
• Wikidata recordOpen data