* Stinking Bishop * – is not, as the name might imply, a rebellious monks invention of the middle ages who created a cheese whose name was to hint on his bishops doubtful fragrance. In fact it is a creation of the 20th century and was brought to life by English artisan cheesemakers Charles Martell &Son Ltd. in 1994.
Since the 2023 World Cheese Awards will take place in Trondheim, Norway we think it´s the right time to rerun our talk with Norwegian Cheese Maker Bo Jensen!
Most important things first – they are both real!
Tune in for a new blog post in September and until then don’t forget to
Cheese up your summer!
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Cheers & see you in September!
Pecorino Seggianino! Thanks to our cooperation with Passione Toscana, this summer we take a deep flavor dive into different Pecorini from Tuscany.
Well – lucky us – we can still enjoy both, since not too long ago this cow breed and its cheese faced a future only in history books.
As you know Gustav and I are ambitious cheese-travelers and if it was on us we would do nothing else but hunt cheeses world-wide. Well, we can´t, but lucky us Gustav charmed some cheese-courriers to do the hunt and bring back some exceptional finds to taste and welcome into our *formaggiastic* community.
I don´t know how you feel, but Gustav and I often get confused around the term “washed rind cheese”.
There are long ripened, hard cheeses like *Gruyère* from Switzerland that are called washed rind cheese and then there are the little soft ones like *Livarot* from France that are also called washed rind cheese.
