About Stinking Bishop

Stinking Bishop is a soft washed rind cheese made by Charles Martell & Son in Gloucestershire, England.

Charles Martell & Son have been making cheese at Hunts Court in Gloucestershire for nearly 50 years. Actually, Charles started by hand-milking his three Old Gloucester cows!

Made in Gloucestershire

At first, he used their milk to make a Double Gloucester. In fact, this was such a significant event for the community that it was featured on A Taste of Britain in 1973.

Despite the fact that their initial try was not very noteworthy, the little group persevered. And soon, they began making classic Gloucestershire cheeses. In 1978, they expanded their product line to include the good old-fashioned Single Gloucester, which had all but vanished by the 1970s.

As the years passed, they kept adding more cheeses. Nowadays, the offerings include the playful Slack ma Girdle and the gorgeous May Hill Green.

Cheese washed in perry

Stinking Bishop is well-known among cheese lovers for its unusual name. Actually, the term refers to both the pungency of the washed-rind cheese and the pear variety used to prepare the perry in which the cheese is washed.

During maturation, the affineur washes each wheel in perry. As a result, the cheese develops a sticky, pungent, pink rind. Underneath the rind, rests a wonderful soft, powerful cheese with a mousse-like texture.

Also, the perry contributes to the cheese’s distinctive meaty aroma and earthy flavour However, the flavour is not as pronounced as the aroma.

How to pair Stinking Bishop

This robust cheese requires a really robust pairing. Enjoy with a glass of Sauternes, a British sweet Cider or a Belgian Trappist Beer.

The post Stinking Bishop: UK’s Smelliest Cheese appeared first on Cheese Atlas.

When cheese meets beer

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Made in the Yarra Valley

Four Pillars Moonshine is a semi-hard cow’s milk cheese made in the Yarra Valley by Stone & Crow Cheese. Actually, this unique cheese is a limited edition version of Jack Holman’s Moonshine.

With years of experience behind him, Jack Holman established Stone & Crow Cheese in 2015. Since then, he has been experimenting with his Moonshine by washing it in a variety of ingredients during the maturation process.

Gin meets cheese

For the Four Pillars version, Jack washes each wheel with Four Pillars Gin’s Bloody Shiraz. This craft gin is made by adding Yarra Valley Shiraz grapes to high proof Rare Dry Gin. After four months in Jack’s Crow’s Nest, this hard cheese is a celebration of the qualities of both the gin and the cow’s milk.

At this age, the wheels have a light brown rugged rind wrapped around a dense but creamy straw coloured pâte. Morever, the pâte has a striking purple marbling that is imparted by the Bloody Shiraz Gin.

Overall, its aroma is reminiscent of damp forest undergrowth and fresh pine needles. However, on the palate, the gin qualities shine through with notes of raspberries and juniper, with a long spicy finish.

Pairing Four Pillars Moonshine

We can’t look past the obvious here. Enjoy with a Dry Gin or a glass of Shiraz.

The post Four Pillars Moonshine: Gin-Flavoured Cheese appeared first on Cheese Atlas.

Where Epoisses is made

Epoisses de Bourgogne is a famous soft washed rind cheese that has been made in Bourgogne, France since the start of the 16th century.

The story of this traditional stinky cheese begins in a tiny eponymous village at the start of the 16th century. The local community of Cistercian monks developed the recipe and would eventually pass it on to the local farmers.

How Epoisses de Bourgogne is made

The farmers would go on to make slight adjustments to the production and affinage but the cheese has been largely unchanged since the 19th century. Fresh milk from local cows undergoes a slow coagulation process which can last up to 24 hours. The resulting curd is then allowed to drain naturally with no pressing. After 48 hours, the cheesemaker rubs the wheels with dry salt and leaves them to dry further.

Finally, the last step of maturation (4 to 8 weeks) involves the dried cheese being moved to affinage caves where they are washed up to 3 times a week in a mixture of Marc de Bourgogne, Brevibacterium aurantiacum and water. This gives the Epoisses its eye-catching orange, wrinkly, sticky rind.

What it tastes like

Its aroma is very strong and reminiscent of damp forest undergrowth. Actually, its smell is so powerful that there is an urban legend that is was actually banned on the Métro in Paris.

However, the cheese’s flavour is incredibly complex and delicate, with salty and spicy notes. This cheese has a very long finish and will linger long after consumed.

How to pair Epoisses de Bourgogne

Enjoy Epoisses de Bourgogne at room temperature with a Marc de Bourgogne or a dark Belgian or French ale.

Conclusion

In conclusion, Epoisses is undeniably a cheese with a storied past and a richly complex flavour profile that has enchanted palates for centuries.

Its unique combination of creamy interior, pungent aroma, and earthy, savoury notes makes it a true gem in the world of cheese. Whether you’re a seasoned cheese connoisseur or a curious food enthusiast, Epoisses is a cheese that demands attention and respect.

The post Epoisses de Bourgogne: France’s Most Famous Smelly Cheese appeared first on Cheese Atlas.

Rogue River Blue is a seasonal cheese made by Rogue Creamery in Oregon, USA. It is brought to us in Australia by Will Studd.

This truly original blue cheese was the first American cheese to be named World Champion Cheese at the World Cheese Awards in Italy in October 2019.

A co-op founded in 1933

In 1933, an enterprising entrepreneur from Portland, Oregon, founded the Rogue River Valley Co-op. In collaboration with the community of Central Point, they built Southern Oregon’s first artisan creamery cooperative. Overall, their goal was to help local dairy farmers make ends meet during the Great Depression.

Unsurprisingly, the Rogue Valley proved to be a particularly effective area for rearing dairy cows. In addition to this, their milk was ideal for cheesemaking due to the area’s great soil and plentiful water.

Soon after, two “cheese giants” took note, including Tom Vella, the famed cheesemaker. Over the years, he and his partner turned the little cooperative into a successful cheese manufacturing.

Learning from “The Godfather”

In 1998, Ignazio “Ig” Vella took over Rogue Creamery from his father, Tom. From the beginning, he preached the significance of artisan products and was dubbed “The Godfather of Artisan Cheese”.

After many decades of family ownership, Ig thought it was time to sell Rogue Creamery. Around the same time, he met local entrepreneur David Gremmels.

Actually, David had been looking for local cheese to use in a wine bar he was planning to open in Ashland, Oregon.

David Gremmels’s dream

In 2002, David took a tour of the Creamery with Ig. During the visit, he learned that they shared a great appreciation for the art and heritage of artisan cheesemaking. Subsequently, David agreed to buy the Creamery from the Vella family with the help of a partner.

Moreover, David Gremmels wanted to make a new blue cheese that celebrated Oregon’s lush Rogue Valley. Hence was born Rogue River Blue.

A truly original cheese

In order to make this cheese, he started ageing the best blue cheese wheels for months. Furthermore, he would make those select wheels exclusively with the sweet and rich cow milk produced in autumn.

Once the curd has set, they cover the wheels of cheese in spring-harvested Syrah grape leaves soaked in pear liqueur. Afterwards, the affineur looks after each individual wheel for up to 11 months.

During this time, the cheese continued to mature while absorbing the characteristics of the leaves. Eventually, they are made available for purchase around the Autumnal Equinox in the northern hemisphere.

Fudgy goodness

The end result is a stunning cheese where the grape leaves wrap around a cream-coloured pâte with a spattering of blue mould. The texture is fudgy and rich and the aroma is reminiscent of pear eau-de-vie.

On the palate, there is an explosion of flavour which ranges from pear brandy to truffle with notes of toffee, blackberry, vanilla, hazelnut, chocolate and bacon.

How to pair Rogue River Blue

Whilst this cheese is good enough to eat on its own, you can definitely also pair it with a range of beverages.

Enjoy with a dark Belgian Ale or a glass of Scotch Whisky. This blue will also pair beautifully with a Viognier, Gewürztraminer or Sauternes.

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What is a vigneron?

A vigneron by definition is a person who cultivates grapes for winemaking. It is a fitting name for this oozy goat’s milk cheese that was developed as a challenge from a local winemaker for Woodside Cheese to make a cheese that marries cheese and wine.

Washed in Chardonnay

At their cheesemaking facility, the cheesemaker wraps young wheels of this cheese in vine leaves.

Actually, they source the leaves from their own vineyard, Coriole, in McLaren Vale. Afterwards, they carefully wash each little wheel with Chardonnay.

A velvety mouthfeel

Vigneron oozes seductively when ripe and has an incredible velvety mouthfeel. Overall, its aroma is fruity and earthy with a delicate savoury flavour that has only the mildest hint of goaty tang.

The edible leaves are slightly crunchy and absorb the qualities of both the wine and the cheese underneath.

This multi award winning cheese is bound to be a crowd-pleaser as it ticks all the boxes from being visually spectacular to having that perfect balance of flavour and texture when ripe.

How to pair Vigneron

Naturally, this cheese will pair well with an unoaked Chardonnay.

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Gin is cheese’s best friend

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Fourth-generation cheese makers

Merlot BellaVitano is a hard cheese made by Sartori Cheese in Wisconsin, USA.

The company was first established in 1939 by Paolo Sartori. Presently, the fourth generation of the family operate the creamery in Plymouth, Wisconsin.

Undoubtedly, they have made a name for themselves over the better part of a century by producing very high quality hard and Italian-style cheeses.

BellaVitano Gold

Actually, this particular cheese starts its life as BellaVitano Gold. In fact, the Gold version is the company’s signature product.

Inspired by traditional Italian farmstead recipes and Cheddar, Gold is a very popular hard cheese in Wisconsin and around the world. Unsurprisingly, it has won numerous awards over the years and is a celebration of their Italian heritage.

From Gold to Merlot

Firstly, the cheesemaker carefully selects the best wheels of Gold to undergo further maturation. During this period, they hand wash each wheel in Merlot wine.

As a result, the cheese develops a seductive purple edible rind. Under the rind, it has an ivory coloured rich paste that is peppered with crunchy tyrosine crystals.

Furthermore, your nose and your palate will detect the plum and tang imparted by the Merlot. Overall, fruity and fermented flavours perfectly complement the innate nuttiness and creaminess of the original cheese.

How to pair Merlot BellaVitano

Merlot BellaVitano tastes delicious with dried nuts and fruits, crusty bread and thin slices of prosciutto. 

Try pairing the cheese with wines such as Shiraz, Merlot and Pinot Noir. Also, you can pair with an IPA, a hoppy Pilsner or Wheat Beers.

Substitutes for Merlot BellaVitano

Can’t get your hands on Merlot BellaVitano? Trader Joe’s Toscano is a great alternative. Unlike this particular cheese, Toscano is washed in Syrah during maturation.

Another great option is Occelli al Barolo which is an Italian “drunken” cheese washed in Barolo wine.

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