Not for the faint hearted! this is a cheese that is very deceptive. the odour is very strong but very different to the taste.

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. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. The taste itself is creamy and is to be enjoyed with a full bodied red wine or Port.

Stinking Bishop