Gloucestershire, England · United Kingdom
Stinking Bishop.
Stinking Bishop announces itself with a pungent, barnyard funk that belies its creamy, almost butter-soft interior. The aroma is its boldest feature—earthy and assertive—but the flavor tells a more nuanced story: fruity and slightly honeyed from the perry wash, with savory depths and a whisper of perry pear sweetness that lingers on the palate. It's a cheese that smells louder than it tastes, rewarding the brave with genuine complexity.
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Origin
51.8°N · 2.2°W
The story
How it's made.
Why it tastes that way.
Stinking Bishop is made by Charles Martell at Dymock in Gloucestershire using milk from the rare Gloucester cattle breed and washed with perry made from the Stinking Bishop pear (named after a local eccentric, not its smell). The cheese gained wider fame after featuring in the Wallace & Gromit film 'The Curse of the Were-Rabbit' (2005).
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–2 mo
- Intensity
- 4 / 5
- Texture
- soft
Tasting profile
What it tastes like.
These bars are a visual read of Stinking Bishop's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for washed-rind cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 1.5–2 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Slice in wedges with the rind on — or for a very ripe wheel, take off the top and spoon.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Stinking.
42 pairings across 5 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Stinking Bishop are being verified. Check back soon.
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Substitutes
No Stinking Bishop at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
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