* 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!
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.
Each year ONAF, the cheese tasting organization of Italy, names one Italian town to be the city of cheese. This year “Roccaverano” in the Piedmont won the race!
We talked about all things cheese from production, selection and storage and also had a tasting of some austrian delights including some austrian raw milk cheeses by corinthian cheesemakers Nuart Vulgo Hafner.Last but not least: If you have a faible for cooking and know some german also check out Isoldes website *Küchenfreundin*
