Located at Hunts Court Farm in Gloucestershire, Charles Martell & Son has been a beacon of traditional cheese-making since 1972. Renowned for creating the iconic Stinking Bishop cheese, the company was founded by Charles Martell, who initially focused on breeding the critically endangered Old Gloucester cows and producing Double Gloucester cheese. Over the years, Charles Martell & Son has revived and perfected the art of making Single Gloucester cheese, achieving Protected Designation of Origin (PDO) status in 1997.
The farm is celebrated not only for its exceptional cheeses but also for its dedication to preserving rural heritage, including the cultivation of historic perry pear varieties. The distillation of spirits using a restored 17th-century still-house adds another dimension to their craft. Discover the rich history and artisanal excellence of Charles Martell & Son on Cheesemongery.com, where tradition and innovation harmonise in every product.
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'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
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It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
The name Stinking Bishop was appropriate due to its striking smell and unrivalled taste, developing a strong following amongst cheese lovers for its unique qualities. This smelly Stinking Bishop is...
