The Good Cheese Counter

***Fav Cheese of the Week**** Stinking Bishop: The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. This process makes it a monastic type of cheese which owes its origin to the Cistercian monks who once farmed the pastures of Hunts Court Farm whence it was launched in 1994. As with many monastic cheeses, this variety is matured in humid cave-like conditions. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mold. YUMMY!! 

Cheese Stinking Bishop

Categories: New Stock

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