Washed Rind Cheese

These cheeses range from semi hard to soft in texture and can generally be counted on to have strong aromas. Whilst maturing, they are washed or rubbed regularly in solutions such as brine which encourage a different mould to form on the rind, called B-Linens. This mould is characterised by its pink / orange colour and breaks down the cheese to be spongy in texture, making them ideal for melting.
255 - Stinking Bishop Cutting

Stinking Bishop Cutting

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

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.

The cheese is made by pasteurising the milk and then warming it in the vat. Starter culture and rennet are added until the milk sets into curd which is then cut and drained. The curds are then washed and strained into moulds, pressed and salted.
The cheeses are removed from their moulds and drained at an ambient temperature for 24 hours before being dipped in natamycin - a naturally occurring antifungal agent that prevents excessive mould growth on the cheese. They are then wrapped in a beech wood lath and later dipped into a mix of red smear culture and perry.

Stinking Bishop has a pungent smell encouraged by the perry and smear cultures. The interior of the cheese is immensely creamy, starting off semi soft when young, and turning softer and runnier as it matures. The flavour is full with a distinctly fruity aftertaste that lingers in the mouth.

Stinking Bishop gets its name from the variety of pear used to make the perry in which the cheese is washed. The Stinking Bishop pear is one of certain varieties which are peculiar to this part of Gloucestershire and its border areas.
Stinking Bishop rose to fame in the Wallace and Gromit film, Curse of the Were-rabbit.

Not for export  PLU: 255
per 250g

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian Yes
  • Region Gloucestershire
  • Organic No
  • Flavour Fruity and pungent
  • Accreditation None
  • Weight 250g

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


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1169 kJ
  • Energy kcal282 kcal
  • Fat27.79 g
  •      of which saturates 18.79 g
  • Carbohydrates0.1 g
  •      of which sugars 0.1 g
  • Protein17.2 g
  • Salt1.50 g

  • Name & address of food supplierPaxton & 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.

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