Stinking Bishop, made by Charles Martell in Dymock, Gloucestershire, England, is a pasteurized cow's milk cheese. This soft-textured cheese, made using vegetarian rennet, undergoes a unique process where its rind is washed in perry - an alcoholic beverage derived from the local Stinking Bishop pear, lending the cheese its name. This alcoholic wash contributes to the cheese's distinctive pungent aroma and brownish rind.
The cheese's paste varies from white-yellow to beige, with an ageing period lasting six to eight weeks. While Stinking Bishop is produced in limited quantities, its distinctive aroma has made it popular globally.