Stinking Bishop Cutting

Stinking Bishop Cutting

A fruity flavoured cheese with a fantastically soft texture and powerful aroma coming from the perry-washed rind

£11.75 per 250g
Not for export Pasteurised Vegetarian Rennet Cow
PLU 255

Key Facts

  • CountryEngland
  • RegionGloucestershire
  • FlavourFruity and pungent
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkPerry

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1169
  • Energy kcal282
  • Fat27.79
  • Of which saturates18.79
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein17.2
  • Salt1.50
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

Stinking Bishop has been made by Charles Martell in Gloucestershire since 1994, to a recipe once used by Cistercian monks who farmed the pastures of his farm. It is a small, artisan operation which has developed well over the years due to the enthusiasm, experience and understanding of milk and cheese that Charles has. He works as closely as possible with the environment in order to provide the most efficient and cost effective way of working, for example, by using a Scandinavian wood burner to generate all the heating, including that needed to pasteurise the milk.

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