A pasteurised cow's milk cheese, mostly from Gloucester cattle. The curds are washed in perry made from the 'Stinking Bishop' pear before being ladled into moulds. To encourage bacterial activity, salt is not added until the cheeses are removed from the moulds. The cheese is washed in more perry as it matures, producing small wheels with an extremely pungent sticky orange rind and pale, creamy, interior.
Made since 1973 by Charles Martell at Laurel Farm, Dymock, who say that "The pear was named after an infamous Ledbury farmer, Frederick Bishop, nicknamed Stinking Bishop, who was born in the mid-19th century and known for his drunken temper. One story is that he blasted a kettle that was on his stove at home, as it annoyed him. He is reputedly buried in the churchyard of the Parish Church of Colwall, a village between Ledbury and Malvern."
However, the name 'Stinking Bishop' is known earlier for an insect which, according to The London Examiner of 4 April 1841; "has acquired the epithet by the intolerable nausea with which the air is impregnated wherever it is on wing in the neighbourhood”
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY