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. Instead, find an enormous wall of cheeses that invites visitors to chat with staff, try new products and learn more about the goods on offer.

A selection of more than 60 Australian and imported cheeses are available here. 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 cheese in all its permutations, often in the company of local artisan products. The kitchen also turns out pastas, as well larger dishes including a porchetta with capsicum agrodolce, red cabbage and apple.

Cheese and charcuterie boards showcase four to five types of each – but we say go for the weeknight cheese and wine pairings, which includes three courses of the best stinkers in show.