Stinking Bishop - Britain's pongiest cheese

[Fezant Pluckah]

http://www.telegraph.co.uk/foodanddrink/foodanddri...

Has anyone else tried it? I had some a few years ago. By Jove, it was whiffy. Even in a sealed tupperware box it still stunk the fridge out.

[Greenie]

It is very nice. The taste is actually quite subtle, not what you expect from the interesting smell.

[FTJoe]

I think it's excellent stuff. Needs to be eaten all in one sitting ideally and left out to hit room temperature (as opposed to cold from the fridge) so it gets nice and runny.

Some decent crusty bread smeared with Stinking Bishop is lovely.

[Steve Evil]

Greenie said:

It is very nice. The taste is actually quite subtle, not what you expect from the interesting smell.

Was a bit too subtle for my liking, especially after that assault on my nostrils.

[Fume troll]

Accidentally ate some gammelost (literally, old cheese) over here the other day. Someone had picked some up along with some other cheese, thinking it was some sort of chunky oatcake.

Probably the foulest "food" I have ever tasted.

" To make Gamalost, lactic starter is added to skimmed cow's milk, causing it to sour. After several days of souring, the milk is slowly heated, before the curds are separated and pressed into forms. After removal from the forms, mold is introduced onto the surface of the cheese, rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks.
Gamalost is a brownish-yellow cheese with irregular blue veins. It has a sharply pronounced flavor and aroma " (It certainly does!)


Cheers,

FT.

[Melman Giraffe]

FTJoe said:

I think it's excellent stuff. Needs to be eaten all in one sitting ideally and left out to hit room temperature (as opposed to cold from the fridge) so it gets nice and runny.

Some decent crusty bread smeared with Stinking Bishop is lovely.

+1

[flyingjase]

Nice cheese - had it at a high end restaurant quite recently

Very antisocial to the table next to you though (and your fellow diners if they are non cheese eaters!)

[Shaw Tarse]

FTJoe said:

I think it's excellent stuff. Needs to be eaten all in one sitting ideally and left out to hit room temperature (as opposed to cold from the fridge) so it gets nice and runny.

Some decent crusty bread smeared with Stinking Bishop is lovely.

I haven't tried Stinking Bishop, but would say most cheeses are better served at romm temp.

[Mobile Chicane]

I've never had it. How does it compare on the stink-o-meter to some of the ranker French ones? I'm thinking époisses or chaumes, here. Or a really ripe camembert.

[KASM]

Tried it at Christmas, it stunk the place out but the taste was a bit to mild, probably a let down after the smell tbh

[kiteless]

I found Stinking Bishop pretty much the polar opposite to a proper Vintage Aged Wensleydale, which has a light nose but huge "mouthfeel" and taste.

[FTJoe]

Shaw Tarse said:

FTJoe said:

I think it's excellent stuff. Needs to be eaten all in one sitting ideally and left out to hit room temperature (as opposed to cold from the fridge) so it gets nice and runny.

Some decent crusty bread smeared with Stinking Bishop is lovely.

I haven't tried Stinking Bishop, but would say most cheeses are better served at romm temp.

Yeah that's probably fair but for a lot of cheeses it won't change the texture, and thus the way you eat it, in quite the same way. Majority of cheeses should be left out for a few mins to warm a bit but for decent washed-rind cheeses it just makes such a difference it was worth telling everyone

[FTJoe]

FTJoe said:

Shaw Tarse said:

FTJoe said:

I think it's excellent stuff. Needs to be eaten all in one sitting ideally and left out to hit room temperature (as opposed to cold from the fridge) so it gets nice and runny.

Some decent crusty bread smeared with Stinking Bishop is lovely.

I haven't tried Stinking Bishop, but would say most cheeses are better served at romm temp.

Yeah that's probably fair but for a lot of cheeses it won't change the texture, and thus the way you eat it, in quite the same way. Majority of cheeses should be left out for a few mins to warm a bit but for decent washed-rind cheeses it just makes such a difference it was worth telling everyone

Mobile Chicane said:

I've never had it. How does it compare on the stink-o-meter to some of the ranker French ones? I'm thinking époisses or chaumes, here. Or a really ripe camembert.

It's not really in the same league as epoisses - that stuff is so potent if you leave it around a bit too long or don't eat it in one sitting, Bishop is alot less stinky (imo) though no worse a cheese for it.