Stinking Bishop

Stinking Bishop is a pasteurised cow's milk soft cheese made by Charles Martell & Son in 1972 at their Laurel Farm in Dymock, England. Milk of rare Gloucester cattle is used to produce the cheese, though sometimes their milk is mixed with the milk of Friesian cattle.

Made with vegetarian rennet, this cheese is suitable for vegetarians. The rind is washed in perry, an alcoholic drink made with the local variety of Stinking Bishop pear, which gives the cheese its name. The alcoholic wash gives the cheese a distinctive pungent aroma and brown/pink colour. 

The colour of the cheese paste varies from white-yellow to beige, with an orange to a grey rind. The affinage takes from six to eight weeks. Stinking Bishop is produced in very limited quantities, but its stinky smell has made it popular in the United Kingdom and abroad.