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August 2, 2010

Blast from the past: Experts' Expert — Rob Kaufelt on the world's 10 most intimidating cheeses

150stinkingbishop

This post originally appeared on October 26, 2006.

When I happened on it last night I only vaguely recalled it, so I figured that if, like most people reading this today, you hadn't seen it back then, most likely you wouldn't recall it at all.

Wait a minute....

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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 perry, 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.

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A half-pound of Stinking Bishop cheese (pictured up top) is $18.99.

August 2, 2010 at 04:01 PM | Permalink


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Comments

The cider like drink is call perry, not penny.

Posted by: Graeme | Aug 5, 2010 2:37:07 AM

Well, I like the Cabrales blue.... I wouldn't call it "scary."

Posted by: 6.02*10^23 | Aug 3, 2010 1:55:28 AM

To be in the mountains in a vintage log cabin, during a downpour,

with friends (dogs, cats or people) some aged Tawny Port and these cheeses,

be still my heart!

Posted by: Joe Peach | Aug 2, 2010 4:32:36 PM

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