A full fat pasteurised cow's milk soft cheese made by Charles Martell & Son since 1972. Milk of rare Gloucester cattle is used to produce the cheese, although sometimes their milk is mixed with that of Friesian cattle. It is made with vegetarian rennet.

The rind is washed in perry made with the local variety of Stinking Bishop pear, which gives the cheese its name. The alcoholic wash gives the cheese its distinctive pungent aroma and brown/pink rind colour. As a result of the natural rind, changeable hues of mould spots appear on the cheese from time to time.

This unique cheese dates its history to the Cistercian order of monks. To keep up with the tradition of monastic cheeses, Stinking Bishop is also matured in humid cave-like conditions.

The colour of the cheese paste varies from white-yellow to beige, with an orange to grey rind. The affinage takes from 6 to 8 weeks. Stinking Bishop is produced in very limited quantities but its powerfully pungent or stinky aroma has made it very popular in the UK and abroad. Despite the smell, the flavour is rather delicate and herbaceous.

Stinking Bishop is available wrapped in waxed paper in a wooden box.