Baby Stinking Bishop Cheese

The recipe for Stinking Bishop originates from 16^th Century Cistercian monastries. It is immersed in perry, made with the ‘Stinking Bishop’ pear, every four weeks as it matures. The pear was named after an infamous Ledbury farmer, Frederick Bishop, nicknamed Stinking Bishop, who was known for his drunken temper. The washing process gives the cheese its pungent smell and sticky, orange rind. With the savoury, almost meaty flavours that characterise washed rind cheeses, Stinking Bishop is oozing on the inside with a slightly sweet initial flavour followed by a long-lasting pungent, savoury tang, sometimes reminiscent of fermented fruit. Produced by Charles Martell in Dymock.