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Bishop Kennedy Cheese is a soft, round, brie-like cheese with a yellowish runny interior.

It is made from unpasteurized cows' milk curdled with vegetarian rennet.

Bishop Kennedy Cheese is allowed to mature for 8 weeks. During this time, the rind is washed with brine, then towards the end, whisky.

When fully ripened, the inside is runny, and the rind ends up a powdery, sticky, yellowish-orange.

Bishop Kennedy Cheese is made by Kinfauns Home Farm, Kinfauns, Perthshire, Scotland.

Nutrition
Bishop Kennedy Cheese has a fat content of 45%.

History
Bishop Kennedy Cheese was created in 1992 by Howgate Cheese Company. It is modelled on Reblochon Cheese.


Language Notes
Bishop Kennedy Cheese was named after a Bishop in St Andrews, Scotland in the 1400s. He founded the United Colleges at St Andrews University.

See Also:

Reblochon Cheese

Other entries for:

Washed-Rind Cheeses
Appenzeller Cheese, Bishop Kennedy Cheese, Epoisses Cheese, Fontina Cheese, Pied de Vent Cheese, Port du Salut Cheeses, Port Salut Cheese, Reblochon Cheese, Soumaintrain Cheese, Stinking Bishop Cheese, Taleggio Cheese, Tête de Moine Cheese, Tilsit Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping