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From Stikipedia: the Stinky Encyclopedia

STINKING BISHOP CHEESE

Produced at Laurel Farm, Gloucestershire, by Charles Martell and Son since 1972, this cheese dates back to English monks who used juice from the Stinking Bishop pear tree to help ferment it. The cheese can only be made from the milk of Gloucestershire cattle, which almost became extinct (dropping to only 68 head in 1972).

The cheese itself is soft and creamy and does not stink. Only the rind has that bold, pungent smell. Once the rind is opened, the cheese must be consumed within four days before it goes bad. The cheese is anywhere from beige to yellow in color with a grayish rind. The cheese requires four weeks to ripen.

HISTORY >>

RELATION TO STINKING BISHOP PEAR TREES >>

ROLES IN POLITICS >>

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Pictures in the public domain and obtained from Pixabay.com.

Page last updated 24 August 2014.

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