Ah, Sue, there's a common misconception about the etymological root of 'Stinking Bishop' cheese.
It's not called that because it pongs like an unmarried uncle, but named after the pear from which the perry is made in which it is washed - hence being known as a rind-washed cheese.
A few hours out of the fridge, in a cheese dome, it does get quite ripe, but under shop refrigeration conditions it smells no more offensive than your average Frenchman.
I think Forest Hill Road also does training on Thursday afternoons. They all have to do it sometime. They will be assessed on their continuous improvement/ training plans for staff.
Recommended Posts