A guide to Stinking Bishop — England's famously pungent washed-rind cheese. Where its name comes from, and what it really tastes like.
Stinking Bishop has one of the best names in all of cheese, and a reputation to match. This pungent, washed-rind English cheese is famous for its powerful aroma — but, like many strong-smelling cheeses, its flavor is far gentler and more rewarding than its smell suggests.
What Stinking Bishop Is
Stinking Bishop is a soft, washed-rind cow's-milk cheese made in Gloucestershire, in southwest England. It's a relatively modern cheese, revived and popularized in recent decades, made using milk from local cattle. The cheese is soft, almost spoonable when ripe, with a sticky orange rind and a powerful aroma that has made it one of England's most notorious cheeses.
The Story Behind the Name
Contrary to what many assume, the "Bishop" in Stinking Bishop is not a person but a pear. The cheese's rind is washed in perry — a cider-like drink made from pears — produced from a variety of pear called the "Stinking Bishop." That pear, in turn, was reputedly named after a farmer named Bishop who grew it. So the name comes from the pear perry used to wash the rind, not from the cheese's smell, though the smell certainly lives up to it.
Why It Smells So Strong
Stinking Bishop's aroma comes from its washed rind. During aging, the rind is repeatedly washed in perry, encouraging bacteria (including Brevibacterium linens) that develop the sticky orange crust and the powerful, pungent smell. The perry washing both flavors the cheese and drives the intense aroma that gives it its name and reputation.
Flavor and Texture
When ripe, Stinking Bishop is extremely soft, oozing, and spoonable. Despite the formidable smell, the flavor is surprisingly mild, rich, and savory — meaty, creamy, and gently fruity from the perry, with a tangy depth. The contrast between the aggressive aroma and the relatively delicate, buttery taste is exactly what makes strong washed-rind cheeses so beloved by their fans.
How to Serve Stinking Bishop
Serve Stinking Bishop at room temperature, when it's at its softest and most aromatic, scooped onto crusty bread or crackers. It's a cheese board showpiece for the adventurous, and it can also be baked, like a more intense baked Camembert. A little goes a long way given its richness and aroma. Keep it well wrapped to protect the rest of your fridge.
Pairings
Stinking Bishop pairs naturally with perry and cider, reflecting its rind washing, as well as with robust ales and full-bodied wines. Crusty bread, apples, and pears make fitting accompaniments to balance its richness.
Buying and Storing
Stinking Bishop is sold in small rounds, often boxed to support the soft cheese. Choose one that's ripe but not collapsing if you want to eat it soon. Keep it tightly wrapped, ideally in a sealed container, and bring it to room temperature before serving. Eat it within days of ripeness.
Frequently Asked Questions
Is Stinking Bishop named for its smell?
No. It's named for the "Stinking Bishop" pear, whose perry is used to wash the rind — though the cheese is genuinely pungent.
Does Stinking Bishop taste as strong as it smells?
No. Despite the powerful aroma, the flavor is surprisingly mild, rich, and savory, with a gentle fruity tang.
How do you eat Stinking Bishop?
At room temperature, scooped onto crusty bread, and paired with perry, cider, or robust ales.