Charles Martell who moved to Laurel Farm, Dymock in 1972, had a keen interest in the Gloucester breed of cattle and at that time only 68 cows remained in the entire world. Charles bought as many as he could, revived the Gloucester Cattle Society, of which he is now the patron, and set about making cheese with the milk.

Stinking Bishop is said to be derived from a cheese once made by Cistercian monks in the village of Dymock. Monks have always been associated with the production of `washed rind` cheeses. Stinking Bishop uses perry as its wash and has a sticky yellow-orange rind which is very pungent. The paste is soft and creamy, the flavour is delicious and, although full and distinctive, it is not quite as pungent as the odour may imply! At certain times of year the paste becomes firmer and slightly crumbly. The cheese is similar to an Epoisses or a Vacherin Mont d’Or. The flavour is not too strong when young, but given a little time in a high humidity and cool cheeseroom the flavours develop and become more interesting and richer. Lovely tasting cheese.

Dymock England

Country	England
Area of origin	Dymock, Gloucestershire
Milk	Cow`s milk (pasteurised)
Style	Soft, washed rind
Pungency	Strong
Fat content	45%
Ripening	6-8 weeks
Wine	Burgoyne Pinot Noir, Chateaunneuf-du-Pape