* 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.
But, being a washed rind cheese “Stinking Bishop” does follow the Cistercian monk tradition of washing cheeses and maturing them in humid caves or cellars. In case of Martell’s invention *perry*, a fermented pear juice typical to the region of Gloucestershire, is used as the bathing additive and the *perry* in use is obtained from the pear variety “stinking bishop” .
For its 8 week maturation and afterward shelfing *Stinking Bishop*, handcrafted and obtained of pasteurized milk from cows of the Old Gloucester breed , gets dressed in a beechwood lath, that together with the fermented perry juice helps the cheese to built up his characteristic smells and odors.
The texture is smooth, gooey and adhesive but still offers a clean bite. The aroma, depending on age, can be a killer but the flavor is most certainly a charmer.
Gustav who as usual wishes *Stinking Bishop* would be just a little nastier rates our table companion a strong 12/10 and says that naturally it pairs nicely with a not too powerful red or even a mild Vermouth.
We went a little more experimental and had a fun and successful graze and blaze with a Cartizze from the Veneto. Trust us and try it!
