Stinking Bishop Stinking Bishop is quite possibly one of the most famous washed cheeses produced in the UK. The name refers to a pear called the Stinking Bishop because Stinking Bishop cheese is immersed every 4 weeks in a brine made of 'perry' - a hard cider made from pears, not apples! These are all cheeses (the menu has 15 to choose from) and the Bishop, at least, lives up to its moniker. So why do garden centers and big box stores still sell it. It was bought to people’s attention as the smelly cheese used to resuscitate Wallace in the film ‘The Curse of the Were-Rabbit’. The great care associated with this special cheese is not unusual. It's a full fat, pasteurised cows' milk soft cheese made with vegetarian rennet, and has a soft, creamy texture. Stinking Bishop gets its distinct odor from soaking in perry, a type of pear cider, as it ripens. John Bishop, 46, was born in Liverpool.He was working as a sales rep when, after the collapse of his marriage, he began performing standup to combat loneliness. Blue cheese Muenster cheese My favorite funny named cheese is Stinking Bishop or the more pungent Stinking archbishop. 1 / 1. The cheese is named for the Stinking Bishop pear, which is used to make the perry used to rinse the cheese at it ages. If you stop to think about it too closely, the whole idea of cheese is pretty disgusting, particularly to a non-dairy culture. The Stinking Bishop pear was in turn named after a local mid 19th Century farmer called Frederick Bishop. But beyond that, Bishop’s Weed does serve a purpose in the landscape world.
Stinking Bishop is a legendary cheese, so famous that most cheese lovers are fully aware of the story of its origin… Charles Martell first produced his perry-washed rind cheese in 1972 on Laurel Farm, in Dymock, Gloucestershire by chance: he didn’t set out to make cheese, it came about as a sideline while conserving the rapidly diminishing breed of Gloucestershire cows. It takes its name from the finger-shaped signposts which pointed pilgrims on their way to the tomb of Thomas a Becket in Canterbury and was the first strong ale to be brewed by Shepherd Neame after malt rationing was eased in the late … The cheese gets its name from a … Milk of rare Gloucester cattle is used to produce the cheese though sometimes their milk is mixed with the milk of Friesian cattle. ... in Provençe, while a log of the mild and creamy Montrachet comes from Burgundy, and the striking cheese of Valençay, called either Valançay or Pyramide, ... Époisses de Bourgogne and Stinking Bishop. Stinking Bishop cheese was created in 1972. Its roots are believed to trace back to a cheese variety first developed by Cistercian monks during the 12th century, in the village of Dymock outside of London, England. Despite the pungent smell, Stinking Bishop is a surprisingly mellow cheese. Now with huge worldwide demand, Charles maintains “it’s going to put a lot of pressure on us, but we are really happy as we are. Stinking Bishop is an award-winning, washed-rind cheese produced since 1994 by Charles Martell and Son at Hunts Court Farm in England. Back to Gallery They don't call it Stinking Bishop for nothing. He earned himself the nick-name 'Stinking Bishop' because of his riotous behaviour. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. Bishops Finger Kentish Strong Ale is a connoisseur's beer with excellent credentials and pedigree and is a silver medal-winner in the Daily Telegraph Taste of Britain awards. “Why,” I asked, “is your new show called Twonkey’s Stinking Bishop?” “The idea,” he told me, “is I’ve been kicked out of the restaurant and I’m now been demoted to a…” “Bishop?” I suggested. The great care associated with this special cheese is … “No,” said Twonkey, “I’m at the cheese and drinks counter of the log flume centre.” “The log flume centre?” I asked.
Stinking Bishop. 4th October 2015 If you listen to a cheesemonger enthuse about cheeses like Epoisses or Stinking Bishop you may hear mention of the term ‘washed-rind’ or ‘smear-ripened’ cheese, and wondered to yourself, “What exactly is a washed-rind cheese? May 29, 2012 by hb Leave a Comment. Stinking Bishop is a full fat pasteurised cow's milk soft cheese made by Charles Martell & Son since 1972 at their Laurel Farm in Dymock, England.
June 29, 2015 Melissa 2 comments. Have any of you lot ever tasted it?
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