Main page
Contents
Featured content
Current events
Random stink
Donate to Stinkipedia
Stinkimedia Shop
Interaction
Help
About Stinkipedia
Community portal
Recent changes
Contact page
Tools
Whatstinks here
Related changes
Upload file
Special pages
Permanent link
Page information
Stinkidata item
Cite this page
Print/export
Create a book
Download as PDF
Printable version

 

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.

ZZ

HISTORY >>

s

RELATION TO STINKING BISHOP PEAR TREES >>

S

ROLES IN POLITICS >>

S

MORE >>

S

 

USELESS DICTIONARIES

©2012-2015 ALL RIGHTS RESERVED

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

Page last updated 24 August 2014.

Become an editor for Stinkipedia.