Talk:Stinking Bishop (cheese)

The smell
"Like the French cheese Époisses de Bourgogne (which is banned from public transport in Paris)..." Is there an authority for this proposition? Or should I fly to Paris, buy a chunk and jump on the Métro? BaHaReep 03:51, 7 June 2006 (UTC)

"Stinking Bishop's notorious odour, which is said to be similar to unwashed socks and wet towels, keeps it popular in the UK and abroad." Really? Are stinking things generally popular just on that basis :-)? Groyolo 10:55, 5 October 2006 (UTC)

Surely the name has to be a pun on that of the notoriously odiferous French cheese Pont-l'Évêque? A single-letter substitution gets it to Pong-l'Évêque, quite decent Franglais for Stinking Bishop.


 * WP:NOR But if you can find a citation for that, go for it. --gilgongo (talk) 10:16, 25 December 2016 (UTC)

Colour
"The colour ranges from white/yellow to beige, with an orange to grey rind. It is moulded into wheels 2 kg in weight, 20 cm in diameter, and 4 cm deep. Though only about 340 kg is produced each year.." says the current article. Yet a quick Google search nets info to the contrary, such as this, from the cheesemaker himself, Charles Martell:
 * "We only make 1,800lb of cheese a week and we can't increase production or do anything more without knocking the whole place down."

1800lb = ~816kg of cheese per *week* = approx 42,500kg per year. (compare again to the 350kg/year stated in the current wiki article).

So where did the original figure come from? 69.17.162.148 08:20, 10 January 2007 (UTC)

Don't be confused with the different figures, Stinking Bishop is only one of six different cheeses made at the farm.84.45.222.160 (talk) 14:11, 21 November 2011 (UTC)

Washed-rind cheese
What exactly is a washed-rind cheese? I'd never heard of this term before, so I searched for it on Wikipedia, and there seems to be a ton of cheeses that bear this label. Would it be useful for this term to have its own article or at least its own category (there are at least 20 cheese articles on Wikipedia that could belong to this category)? --98.119.111.64 (talk) 17:00, 21 December 2010 (UTC)
 * Washed-rind cheese. Martinevans123 (talk) 22:37, 29 January 2016 (UTC)

Added a photo
I added a photo so that the article gives a better idea of the patina and maturation characteristics. Hope that's OK. --gilgongo (talk) 10:14, 25 December 2016 (UTC)