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Stinking Bishop Cheese
Stinking Bishop cheese is a 'washed rind' cheese and
is said to be derived from a recipe once used by Cistercian monks in the
village of Dymock.
The Stinking Bishop pear is grown on the Gloucestershire-Herefordshire border and the curds are washed in the perry during the cheese-making process before being ladled into moulds. Salt is not added until the cheeses are removed from the moulds which obviously helps to increase the moisture content and to encourage bacterial activity. The cheese is then washed in more perry as it matures. Making the cheese can take anything between 6 and 8 weeks and is quite labour intensive.
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