I can't explain
[video=youtube;h3h--K5928M]https://www.youtube.com/watch?v=h3h--K5928M[/video]
[video=youtube;h3h--K5928M]https://www.youtube.com/watch?v=h3h--K5928M[/video]
Baba O'Riley.
[video=youtube;gY5rztWa1TM]https://www.youtube.com/watch?v=gY5rztWa1TM[/video]
[video=youtube;gY5rztWa1TM]https://www.youtube.com/watch?v=gY5rztWa1TM[/video]
Wind and Fire
[video=youtube;5vIIZydXDqg]https://www.youtube.com/watch?v=5vIIZydXDqg[/video]
[video=youtube;5vIIZydXDqg]https://www.youtube.com/watch?v=5vIIZydXDqg[/video]
Stinking Bishop.
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the south west of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers. The breed has been revived to make production of the cheese possible, though it is often combined and pasteurised with the milk of Friesian cattle from a nearby county. The fat content is 48%.
The colour ranges from white/yellow to beige, with an orange to grey rind. It is moulded into wheels 2 kg (4.4 lb) in weight, 20 cm (8 inch) in diameter, and 4 cm (1.5 inch) deep. Only about 20 tonnes are produced each year. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. The process is said to have links with that used by local Cistercian monks who have long been associated with the production of washed rind cheeses.
To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. Air bubbles form in the mould, giving the finished cheese an Emmental-like appearance when sliced.
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the south west of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers. The breed has been revived to make production of the cheese possible, though it is often combined and pasteurised with the milk of Friesian cattle from a nearby county. The fat content is 48%.
The colour ranges from white/yellow to beige, with an orange to grey rind. It is moulded into wheels 2 kg (4.4 lb) in weight, 20 cm (8 inch) in diameter, and 4 cm (1.5 inch) deep. Only about 20 tonnes are produced each year. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. The process is said to have links with that used by local Cistercian monks who have long been associated with the production of washed rind cheeses.
To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. Air bubbles form in the mould, giving the finished cheese an Emmental-like appearance when sliced.
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