Features
Named after a British washed-rind cheese legendary for its hefty pong, you won’t find a mammoth glass display counter at The Stinking Bishops. Jamie Nimmo and co-owner Kieran Day opted instead for a wall of cheeses that invites visitors to chat with staff, try new products and learn more about the goods on offer.
Inside you'll find a mix of Australian and imported cheeses, both approachable and some more unusual options. Lauded local creations - like Tasmania’s buttery, semi-hard Heidi Farm Tilsit and Holy Goat Brigid’s Well creamy goat’s cheese from Victoria - sit alongside Italian white mould rounds made with the milk of three cows, and a raw milk cheddar from Scotland’s Isle of Mull.
The dine-in menu showcases their offerings in unexpected dishes that also use Australian artisanal foods. Take their spin on a croque monsieur made with Gruyere, Barossa Valley smoked wagyu, house-made pickles and horseradish mayonnaise, or the slow-cooked beef cheeks with manchego and creamed corn. Cheese or charcuterie boards combine two, three or four types of each, matched with local wines.
