Former lorry driver and amateur conservationist Chris Martell began producing Stinking Bishop as a way to keep a dying breed of cow alive.
“Although we drink the milk in the countryside, no one would ever think to make cheese from it,” says Abderrazzak Khoubbane, whose restaurant and dairy near the Morroccan coastal town of Essaouira specialises in camel milk cheese.
Take five minutes to learn everything you need to know about building the greatest cheeseboard. You deserve it.
Reblochon is an oozy, cow’s milk cheese from Savoy in the Western Alps. But on a farm in Oxfordshire, cheesemakers Antony Curnow and David Jowett are making their own Anglicised version—and it might taste even better.