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.

Made in Gloucestershire

Rollright is a soft washed rind wrapped in spruce bark made by King Stone Dairy in England.

Manor Farm in Gloucestershire is home to a small herd of 30 cows and a farmhouse dairy called King Stone Dairy. The dairy run by David Jowett currently makes 4 cheeses, including Rollright and Evenlode.

Wrapped in spruce bark

Inspired by the French classic Vacherin du Haut-Doubs, Rollright is a soft cheese banded in spruce bark.

At the dairy, David uses fresh cow’s milk from the herd of mostly Swiss Brown cows. After adding starter cultures and rennet to the milk, he cuts the curd and moulds the cheese.

After roughly one day, he removes the wheels from the mould, adds salts and wraps them in spruce cambium. Moreover, the spruce will help the cheese keep its shape during the maturation process.

Unique aroma and flavour

Within the first few days, colonies of yeast start to form on the surface. In time, they will make a major contribution to the aroma and flavour of the cheese.

Meanwhile, the affineur turns each wheel of cheese daily and washes them with a brine solution for the next 4 weeks. At 4 weeks, the wheels form a consistent natural rind and their pâte starts to soften.

At this point, Rollright has a gorgeous orange rind and a robust yeasty and forest floor aroma. In addition to this, its straw-coloured pâte is decadently unctuous and has woody and milky notes on the palate with a hint of peanut.

How to pair Rollright

Enjoy with a Saison beer or New World Pinot Noir. While Rollright is fantastic on its own, you can also serve it as part of an all English cheese platter with Stilton and Cornish Yarg.

The post Rollright: The Gloucestershire Vacherin appeared first on Cheese Atlas.

About May Hill Green

May Hill Green is a soft washed rind cheese made by Charles Martell & Son in Gloucestershire, England.

Indeed, 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!

Where is May Hill Green made?

In the beginning, he used their milk to make a Double Gloucester. This event was so momentous for the locals that it was documented on A Taste of Britain in 1973.

Whilst their first attempt was far from memorable, the small team persevered and soon started making traditional Gloucestershire style cheeses. In 1978, they expanded their range to resurrect the good old fashion Single Gloucester which had pretty much disappeared in the 70’s.

As the years passed, they kept adding more cheeses. Nowadays, the offerings include the famous Stinking Bishop, the playful Slack ma Girdle and our featured, May Hill Green.

Coated with chopped nettles

To make this cheese, the Martells use pasteurised milk from their Gloucester and Friesian cows. Once they have added the rennet and culture, they press the curds. Finally, the cheesemaker coats the wheels of young cheese with chopped nettle leaves and hold them together with a beechwood lath.

Overall, the nettles impart quite a unique aroma and flavour to this British wonder. The strong funky aroma is reminiscent of a pair of dirty socks while the flavour is lactic and savoury with notes of chicken broth. Furthermore, its mouthfeel is decadent and buttery.

Pairing guide

Pairs brilliantly with a crisp dry Riesling or a smokey Bourbon.

Thank you for reading

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The post May Hill Green: Gloucestershire Nettle Cheese appeared first on Cheese Atlas.