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October 26, 2006

Experts' Expert — Rob Kaufelt on the world's 10 most intimidating cheeses


Kaufelt is the proprietor of Murray's Cheese in New York City, named the world's best cheese store by Forbes magazine.

That may or may not be the case but in any event, he is a recognized authority on cheese.

His new book, published this month, is entitled "The Murray's Cheese Handbook."

My copy arrived yesterday; looking through it I came upon his list of scariest cheeses, which follows.

1. Bleu de Termignon

2. Cabrales

3. Chiabro d'Henry

4. Evora

5. Pecorino di Fossa

6. Salers

7. Stanser Fladä

8. Stanser Schafchäs

9. Stinking Bishop

10. Tomme Vaudoise

A sample review (one of over 300) from the book:

    Stinking Bishop

    The name refers to a type of pear, not to an unwashed clergyman, alas. This puddle of cheese made by Charles Martell in Gloucestershire is washed in penny, a hard cider made from pears, before it is bound in a springy strip of beechwood. We serve it in a dish; you'll need to, because no plate can contain this steadily spreading mass. Heady, fruity, and all thick milkiness, the Bishop pairs well with a dry, lightly effervescent hard cider.



The book is $9.97 at Amazon.

A half-pound of Stinking Bishop cheese (pictured up top) is $16.99.

October 26, 2006 at 10:01 AM | Permalink


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I just tried the Stinking Bishop and wrote about it on Cooking Chat (and linked over to this article). I'll have to try some of the others on this list, I like that Stinking Bishop!

Posted by: Cooking Chat | Nov 5, 2006 7:22:00 AM

The scariest cheese I ever met was a gouda that sat in my fridge's meat tray for probably five years, wrapped in foil, then in a Ziploc bag. It had turned shades of green, brown, black, and red and had grown, I swear, appendages. I also thought I saw movement.

The most INTIMIDATING cheese I ever met, by far, was William Shatner.

Posted by: Flautist | Oct 26, 2006 1:46:36 PM

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