Newer type of soft cheese from Gloucestershire, made from pasteurized cow milk
Well-known for its intense smell, often confused with Epoisses de Bourgogne
Ivory-colored, creamy interior with irregular holes and reddish natural rind, which is regularly washed in perry, a most made from the regional pear called Stinking Bishop, during the ripening process
Fat content: 48 % fat, dry weight
Taste: strongly aromatic, creamy
