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.
Bishop Kennedy Cheese has a fat content of 45%.
Bishop Kennedy Cheese was created in 1992 by Howgate Cheese Company. It is modelled on Reblochon Cheese.
Bishop Kennedy Cheese was named after a Bishop in St Andrews, Scotland in the 1400s. He founded the United Colleges at St Andrews University.