Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Glos. Made from the milk of Old Gloucester cattle. The distinctive odour comes from the ripening process, during which the cheese is rind-washed: it is immersed in perry (the traditional pear cider of the region) made from the local Stinking Bishop pear – from which the cheese gets its name – every four weeks while it matures. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. 48% fat content
 
Stinking Bishop Awards
2010 Gold Medal Winner at the British Cheese Awards
 
Price is per 100 gms