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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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Stinking Bishop's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g 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
Pairings · Caseo curated
What goes with Stinking.
26 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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