| Stinking Bishop | |
|---|---|
 | |
| Country of origin | United Kingdom |
| Region | Gloucestershire |
| Town | Dymock |
| Source of milk | Cow |
| Pasteurised | Yes |
| Texture | Smooth, creamy, semi-soft |
| Fat content | 48% |
| Aging time | c. 4 months |
 Related media on Commons | |
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England. It is made from the milk of Old Gloucester cattle.
By 1972, just sixty-eight heifers of the Old Gloucester breed were left in the world. Charles Martell bought up many of the surviving cows, and began to produce cheese from their milk, not initially for its own sake, but to promote interest in the breed. With a revival of interest from other farmers in the endangered breed, overall Gloucester cow numbers began to recover, increasing to around 450 by 2016. Martell's own herd of cows had expanded over the years; it still remained relatively small for a dairy herd, at twenty-five head by 2015, meaning that the Gloucester milk needed to be combined and pasteurised with the milk of Friesian cattle from other nearby farms, for cheese production to be economically viable. [1]
Stinking Bishop is an artisanal, handmade cheese, so is not marketed through supermarkets. As of 2017 [update] it had over 130 stockists [2] across the UK, retailing in artisan food stores and delicatessens, as well as in Harrods and Selfridges.
The colour of Stinking Bishop ranges from white-yellow to beige, with an orange to grey rind. It is moulded into wheels two kilograms (4.4 lb) in weight, 20 centimetres (7.9 in) in diameter, and 4 centimetres (1.6 in) deep. Only about twenty tonnes (44,000 lb) are produced each year. [3]
The distinctive odour comes from the ripening process, during which the cheese is rind-washed: it is immersed in perry (the traditional pear cider of the region) made from the local Stinking Bishop pear –from which the cheese gets its name –every four weeks while it matures. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. [1] The fat content is 48 per cent.
The cheese was brought to international attention by the animated comedy Wallace and Gromit . In the 2005 animated film The Curse of the Were-Rabbit , Gromit uses it to revive Wallace. Demand for the cheese subsequently rose by 500 per cent, [4] forcing the cheesemaker to hire more staff and increase production. [5] It was also referenced again at the end of Episode 4 of Wallace and Gromit's World of Invention , where Wallace samples an even more pungent –fictional –variant of Stinking Bishop, called "Stinking Archbishop". [6]
Chef Andrew Zimmern, host of the TV show Bizarre Foods (Travel Channel), tastes Stinking Bishop during a visit to Harrods in London. Zimmern's sampling of the cheese is shown in a segment where he is guided at the famous department store by marketing manager Andre Dange. (It does not appear in the show's recap, which mentions other delicacies tasted by Zimmern, but not the cheese.)[ citation needed ]
In the 2011 Channel 4 show King Of... , host Claudia Winkleman and her two guests Chris Evans and Sarah Millican adjudicate on contenders for the King of Cheese; Stinking Bishop was awarded the title by Winkleman and Evans (with Millican expressing dislike for cheese in general). [7] [8]
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale. The style of cheese originated from a monastery of French Cistercian monks who had settled in northern England, and continued to be produced by local farmers after the monastery was dissolved in 1540. Wensleydale cheese fell to low production in the early 1990s, but its popularity was revitalized by frequent references in the Wallace and Gromit series.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century. There are two varieties of the cheese, Single and Double; both are traditionally made from milk from Gloucester cattle. Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. The flower known as lady's bedstraw was responsible for the distinctively yellow colour of Double Gloucester cheese.
Ardrahan Farmhouse Cheese creates two varieties of cheese. They originate from Ardrahan Farmhouse, Kanturk, County Cork in Ireland. The two varieties are Ardrahan and Duhallow. Eugene and Mary Burns first made Ardrahan cheese on their farm in County Cork in 1983 using traditional techniques. Both varieties are made entirely from the milk of the Burnses' cow herd, which is composed of Friesian cows.
Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen.
'Stinking Bishop' is a variety (cultivar) of pear cultivated near Dymock in Gloucestershire, England, primarily for perry.
The Old Gloucester or Gloucester is a traditional British breed of cattle originating in Gloucestershire and surrounding areas in the West Country of England. It was originally a triple-purpose breed, reared for milk, for beef and for draught use; it is now a dual-purpose animal. It is an endangered breed, and its conservation status is listed as "priority" by the Rare Breeds Survival Trust.
Coulommiers is a soft ripened cheese from Coulommiers, Seine-et-Marne, France. It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind. When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks. The fat content is 40 per cent.
Fourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department.
Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away.
Casín cheese is a Spanish cheese made in the Principality of Asturias. Its name is covered by a protected designation of origin (PDO). It is made from full-fat, unpasteurized cows' milk from specific breeds, namely Asturian Mountain, Asturian Valley (Asturiana de la Valles), Friesian and any crosses between these breeds. Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Natural Park and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña. The cheese is classified as hard and semi-hard, and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used, in turn named after the town of Caso. The shape of the cheese is a thick disc-shape, sometime more conical, of 10–20 cm diameter and 4–7 cm in height. The weight is between 250 and 1,000 g.
Mallorca cheese is a Spanish cheese made exclusively on the island of Mallorca, one of the Balearic Islands in the Mediterranean Sea. It has Protected Designation of Origin and is made from the pasteurized milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm (5-8 inches) across and 7-9 cm (3-4 inches) high. They weigh from 750 g to 4 kg (1.5-9 lbs). Mallorca cheese is produced in three types:
Murcian cheese is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made exclusively using goat's milk of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms:
Cantabrian cream cheese is made from the milk of Friesian cows in Cantabria, an autonomous community in northern Spain. The cheese has a Protected Designation of Origin since 1985. The production of the cheese is confined to all parts of Cantabria, except the areas of Tresviso and Menor de Bejes in the western part of the region. It is presented in forms of various weights from 400 – 2,800 g. The size of the forms varies according to the weight.
Hereford Hop is a firm cheese, that has a rind of toasted hops. It has been produced since 1990 by Charles Martell, maker of Stinking Bishop. Since then, the cheese has been copied elsewhere by other producers. However, most of those tend to use minced and reformed cheddar, rolled in hop dust.
Stinking Archbishop, which features in Wallace and Gromit's World of Invention, sadly remains fictional.
