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We have been making cheese here at Hunts Court in Gloucestershire for over 40 years. Charles started by hand-milking his three Old Gloucester cows! The first cheese he made was a Double Gloucester from their milk. This momentous (for us) event was documented on a BBC Television programme called a Taste of Britain which went out in 1973. PS This first cheese was awful! The lost Single Gloucester was revived on our farm in 1978. Stinking Bishop was developed and launched in 1994. We now produce 7 different cheeses, including a sheep's milk cheese. That's surely enough for one farm.
In the recently restored 17th Century still-house, a state of the art copper pot-still has been installed to distil fermented perry pears and cider and perry from the farm. Our still is producing some exceptionally smooth and mellow spirits, which have received excellent reviews for their intense fruity flavour.
Stinking Bishop has become an increasingly popular artisan cheese for cheese lovers the world over. We're often asked how best to eat the cheese rather than simply on the cheeseboard. There are lots of options but the cheese's mellow, creamy taste makes a delicious addition to a sandwich.