there are probably only a few

可能只有幾個

that will really make you go --

這真的會讓你去 --

uh, ooh!

呃，哦！

Well, I have no doubt.

嗯，我毫不懷疑。

For me, Stinking Bishop beats them all.

對我來說，"臭主教 "打敗了他們所有人。

Crowned the smelliest cheese in the UK,

被冠以英國最臭的奶酪。

Stinking Bishop gets its distinctive smell

臭主教得到了它獨特的氣味

thanks to perry, which is a pear cider

感謝佩裡，它是一種梨子蘋果酒

used to wash the rind of the cheese.

用來清洗奶酪的外皮。

The result? A moldy exterior, a squidgy texture,

其結果是什麼？黴變的外表，魷魚般的質地。

and an everlasting pungent smell.

和一種永恆的刺鼻氣味。

We're in the pear orchards

我們在梨園裡

of Dymock, Gloucestershire, England,

英國格洛斯特郡迪莫克的。

at the home of Stinking Bishop.

在臭皮匠的家裡。

It is from the fruits of these trees

正是從這些樹的果實中

that the infamous perry cider is made.

這就是臭名昭著的佩裡蘋果酒的製作過程。

But while the perry gives the cheese

但是，雖然佩裡給了奶酪

its distinctive smell, I'm curious,

其獨特的氣味，我很好奇。

will the cheese taste as strong as it smells?

奶酪的味道是否和它的氣味一樣強烈？

We're here to find out.

我們在這裡找到答案。

There is only one farm in the world that makes this cheese:

世界上只有一個農場能製作這種奶酪。

Charles Martell & Son.

Charles Martell & Son.

And just like Stinking Bishop is a semisoft cheese,

而就像臭主教是一種半軟奶酪。

its recipe is semisecret.

其配方是半保密的。

We know it starts with pasteurized cow's milk

我們知道它始於經過巴氏消毒的牛乳

that is left in a vat for four hours

在大桶中放置四個小時的

with ferments and rennet.

用發酵劑和凝乳劑。

We also know that the rennet used is a vegetable rennet.

我們還知道，所用的凝乳酶是一種植物凝乳酶。

This helps coagulate the milk

這有助於凝固牛奶

without interfering with the flavor of the cheese,

而不影響奶酪的味道。

which an animal rennet would do.

動物凝乳劑可以做到這一點。

The milk comes from the local Gloucester cattle.

牛奶來自於當地的格洛斯特牛。

The milk from this breed

該品種的牛奶

is particularly suited for cheesemaking

特別適用於奶酪的製作

because during the coagulation process,

因為在凝固過程中。

its cream doesn't rise to the surface

它的奶油不會浮出水面

and get lost within the whey.

並在乳清中丟失。

Rather, it stays down in the milk,

相反，它在牛奶中停留下來。

and it will make the final cheese much richer.

它將使最終的奶酪更加豐富。

When the curd has reached the size of a nut,

當凝結物達到堅果大小時。

it is transferred into molds.

它被轉移到模具中。

This is the first secret step of the process.

這是過程中的第一個祕密步驟。

At the end of the molding,

在成型的末端。

this tower of empty molds that you see behind me

你在我身後看到的這個空模子塔

will be full of curd,

將滿是凝脂。

and, after a certain amount of time that is also secret,

而且，在一定的時間後，這也是祕密。

the cheeses will be moved to the maturing room.

奶酪將被轉移到熟化室。

OK, this is the moment of the truth.

好了，這就是真相的時刻了。

Let's see.

讓我們來看看。

Justyna Burford: Smelly?

賈西娜-伯福德很臭？

Claudia: Uh, ooh!

克勞迪婭：呃，哦！我的意思是說。

Mm! It --

嗯!它 --

[laughs]

[笑聲]

Wow.

哇。

Well, it's not as bad as I thought.

好吧，這並不像我想象的那麼糟糕。

It doesn't smell bad,

味道並不難聞。

it just has a strong smell, I think.

它只是有一種強烈的氣味，我想。

Yeah, that's pungent.

是的，這很刺耳。

Justyna: Lots of people describe it as old, smelly socks.

Justyna: 很多人把它描述為舊的、有氣味的襪子。

And they say, "Ugh, disgusting."

他們說，"唉，真噁心"。

But actually, when you eat the cheese, it's really nice.

但實際上，當你吃奶酪時，它真的很好。

And you can't taste the smell,

而且你無法品嚐到這種味道。

you can just taste the cheese,

你可以嚐到奶酪的味道。

which is nice and smooth.

這是很好的和平穩的。

Claudia: It fills up your nostrils and just stays there.

克勞迪婭：它填滿了你的鼻孔，並停留在那裡。

[laughing]

[笑聲]

With that smell still very much up in my nostrils,

我的鼻孔裡仍然有那種味道。

Justyna talks me through the most important step

賈西娜告訴我最重要的步驟

of the making of Stinking Bishop:

惡臭主教》的製作過程。

washing it in perry.

用佩裡酒來洗它。

[pouring liquid]

[澆灌液體]

This is done when the cheese is one day old.

這是在奶酪出生一天後進行的。

Old enough to hold its shape,

老得足以保持其形狀。

but young enough to absorb the flavors of the perry.

但足夠年輕，可以吸收佩裡酒的味道。

How often do you do this?

你多長時間做一次？

How often do you wash it in perry?

你多長時間用佩裡洗一次？

Justyna: Only once.

賈西娜：只有一次。

Claudia: Only once?

克勞迪婭：只有一次？

Oh, and that's enough just to make everything

哦，這就足夠了，只是為了使一切

that the cheese is. Justyna: Yes.

這塊奶酪是。賈西娜：是的。

Claudia: All right.

克勞迪婭：好的。

Justyna: Well, it's alcohol.

賈西娜：嗯，是酒精。

And, also, you can smell the aroma of the perry.

而且，你還可以聞到佩裡酒的香味。

So you don't want to

所以你不希望

have this too strong at the same time.

同時有這個太強。

Claudia: And this washing, is there a method to it?

克勞迪婭：而這種清洗，有什麼方法嗎？

Or it's just, you know, [laughs] you caressing the cheese?

或者只是，你知道，[笑]你撫摸著奶酪？

Justyna: Yes.

賈西娜：是的。

Claudia: And enjoying the work.

克勞迪婭：並且享受工作。

Justyna: Putting my love to it.

賈西娜：把我的愛給了它。

Claudia: Yesterday's work. Justyna: Yes.

克勞迪婭：昨天的工作。賈西娜：是的。

Claudia: The molds around the cheese

克勞迪婭：奶酪周圍的黴菌

are made of beech wood.

是由山毛櫸木製成的。

You may ask, why?

你可能會問，為什麼？

We don't know.

我們不知道。

That's another secret that the makers wouldn't share.

這是另一個製作者不願透露的祕密。

My guess is that this helps the cheese keep its shape,

我的猜測是，這有助於奶酪保持其形狀。

of course, without being too rigid,

當然，不要太僵硬。

and thus allowing the cheese to retain some moisture.

從而使奶酪保留一些水分。

Like other semisoft cheeses -- and this we know for sure --

Stinking Bishop wheels age for two to three weeks,

臭皮匠的輪子要經過兩到三週的時間。

and they are turned regularly

而且他們定期轉身

to ensure both sides mature equally.

以確保雙方平等成熟。

So, this is the finished cheese that still smells,

是以，這就是仍有氣味的成品奶酪。

even though it's packaged.

即使它是包裝好的。

Justyna: Yes, the cheese always smells, yes.

賈西娜：是的，奶酪總是有味道，是的。

So this is the ready cheese.

所以這是準備好的奶酪。

Claudia: Oh, wow.

克勞迪婭：哦，哇。

Oh, that's quite beautiful actually, no?

哦，這其實是很美的，不是嗎？

Justyna: Yeah.

賈西娜：是的。

Claudia: It looks like one of those eye-shadow palettes

克勞迪婭：它看起來像那種眼影調色板

or something. [Justyna laughs]

或什麼的。[賈絲廷娜笑]

It has nice shades of yellow and red.

它有漂亮的黃色和紅色色調。

Justyna: Yellow, red, yes. A bit of orange.

賈西娜：黃色、紅色，是的。有一點橙色。

Claudia: Yeah, it's kind of sparkly, no?

克勞迪婭：是的，它是一種閃光的，不是嗎？

So, all this is because of the washing in perry,

所以，這一切都是因為佩裡的洗滌。

plus your secrets. [laughs]

加上你的祕密。[笑]

Justyna: Yes, yes.

賈西娜：是的，是的。

Claudia: I mean, is it a coincidence

克勞迪婭：我是說，這是一個巧合嗎？

that the perry itself, it's kind of reddish?

佩裡本身是紅色的嗎？

Justyna: Yeah, it's probably coming a bit

Justyna: 是的，它可能會有一些

from the perry itself.

來自佩裡本身。

Claudia: So, what's the deal with this perry?

克勞迪婭：那麼，這個佩裡是什麼情況？

Well, around Gloucestershire,

嗯，在格洛斯特郡周圍。

there are over 100 varieties of perry pears,

有超過100個品種的佩裡梨。

which are smaller than your average pear.

這比你的普通梨子要小。

I know, these are blossoms,

我知道，這些是花。

but pears were not in season when we visited.

但在我們訪問的時候，梨子並不是當季的。

Anyway, turning them into perry

總之，把它們變成佩裡

is quite a common thing here.

是這裡很常見的事情。

The pear that Stinking Bishop bathes in is called ...

臭主教洗澡的梨子叫做......。

Stinking Bishop.

惡臭的主教。

Unlike what you may think, this pear doesn't stink.

與你可能認為的不同，這種梨子並不臭。

Most perry pears are little hard things like that.

大多數梨子都是這樣的小硬物。

You know, if you threw it at somebody

你知道，如果你把它扔給別人

and hit them, it'd hurt,

並擊中他們，會很疼。

because it's so heavy and dense little tiny things.

因為它是如此沉重和密集的小東西。

But the Stinking Bishop pear is more pear shaped

但是臭主教的梨子更像梨子的形狀

and more juicy and makes a good early perry.

而且更加多汁，是很好的早期培裡。

Because it's got high sugar, it ferments very quickly.

因為它的糖分很高，所以發酵得非常快。

And so it's got a reputation of being a very strong pear.

是以，它有一個非常強大的梨子的聲譽。

Claudia: All right.

克勞迪婭：好的。

Charles: Named after Mr. Bishop.

查爾斯：以畢曉普先生的名字命名。

Mr. Bishop was rather an unsavory character,

畢曉普先生是一個相當不光彩的人物。

and so he earned the name Stinking Bishop.

是以，他贏得了 "臭主教 "的稱號。

Claudia: All right, so that has nothing to do

克勞迪婭：好的，所以這與我們的工作無關。

with actual bishops? Charles: With bishops, no.

與實際的主教？查爾斯：與主教一起，沒有。

But bishops love it.

但主教們喜歡這樣。

Lots of bishops give each other presents

很多主教互相贈送禮物

of Stinking Bishop because they,

的惡臭主教，因為他們。

they think it's funny. And it is, you know.

他們認為這很有趣。而這是，你知道。

Claudia: Jokes, secrets, and smell aside,

克勞迪婭：除了笑話、祕密和氣味。

the story of Stinking Bishop is not really about

臭主教的故事其實並不是關於

making a cheese that will make headlines.

製作的奶酪將成為頭條新聞。

Rather, it is about making something

相反，它是關於使一些

that could save its very source:

這可能會拯救它的來源。

the milk from Gloucester cattle, which risked disappearing.

格洛斯特牛的牛奶，有消失的危險。

Charles: Notice you got a black head and black legs,

查爾斯：注意你有一個黑色的頭和黑色的腿。

but the body's brown?

但身體是棕色的？

That's the mark of the breed,

這是該品種的標誌。

and they've got this white stripe and a white tail.

他們有這種白色的條紋和白色的尾巴。

Claudia: OK, so all Gloucester cows have a white tail?

克勞迪婭：好的，所以所有的格洛斯特牛都有一個白色的尾巴？

Charles: White tail, yeah, little white strip

白色的尾巴，是的，小白條

and a white belly.

和白色的肚皮。

Well, when I started here 50 years ago,

嗯，當我50年前開始在這裡工作時。

there were 68 left in the world.

世界上還剩下68人。

Claudia: In the world?

克勞迪婭：在這個世界上？

Charles: And I thought, gosh, you know,

查爾斯：我想，天啊，你知道。

they can't be let to become extinct.

不能讓它們滅亡。

How can I help them?

我怎樣才能幫助他們？

I managed to get hold of three, which I milked by hand.

我設法掌握了三個，我用手擠奶。

And I thought, I know,

我想，我知道。

they're originally a cheesemaking breed.

他們原本是一個製作奶酪的品種。

We'll make cheese.

我們將製作奶酪。

It was my way of helping the breed survive.

這是我幫助這個品種生存的方式。

Not just by breeding them, but by using them.

不僅僅是通過繁殖它們，而是通過使用它們。

And that's the way they'll survive: if we use them.

這就是它們的生存方式：如果我們使用它們。

Claudia: Oh, thank you.

克勞迪婭：哦，謝謝你。

So, do you eat the rind?

那麼，你會吃外皮嗎？

Yes. That's where the most intense part of the flavor is.

是的，那是味道最濃的地方。

Oh, all right.

哦，好的。

So let's just have ...

是以，讓我們有...

Claudia: Oh. Charles: A bit cold.

克勞迪婭：哦。 查爾斯：有點冷。

I love it.

我喜歡它。

It's really nice.

這真的很好。

Flavor's gone in, isn't it?

味道已經進去了，不是嗎？

Yeah. No smell at all.

是的。完全沒有氣味。

Charles: No? Claudia: No, I mean --

查爾斯：沒有？不，我是說 --

Charles: Not supposed to say that.

查爾斯：不應該這麼說。

Claudia: You know, like when you say

克勞迪婭：你知道，就像你說的那樣

you can't taste the smell

你不能品嚐的氣味

because the smell can put you off,

因為氣味會讓你厭惡。

but this taste, I really love it.

但這種味道，我真的很喜歡。

I don't know, it reminds me of some cheese

我不知道，這讓我想起了一些奶酪

that I used to eat when I was a child.

這是我小時候經常吃的。

It's just the texture in your mouth.

這只是你嘴裡的紋理。

A bit creamy, but not too runny.

有一點奶油味，但不是太流淌。

So not too messy. [laughs]

所以不會太亂。[笑]

Charles: The flavor goes in from the rind, obviously.

查爾斯：顯然，味道是從外皮進去的。

'Cause on the rind is the culture,

因為外皮上有文化。

which is where you get the flavor.

這就是你得到的味道的地方。

Claudia: Yeah.

克勞迪婭：是的。

The building where we're tasting the cheese

我們正在品嚐奶酪的建築

is a distillery,

是一家酒廠。

and, yes, you guessed it,

而且，是的，你猜對了。

this is where perry is made.

這裡是製造佩裡的地方。

Charles tells me that his distillery is 400 years old.

查爾斯告訴我，他的酒廠有400年的歷史。

He even showed me some property documents from 1810.

他甚至給我看了一些1810年的財產文件。

Built in 1650.

建於1650年。

So it's the oldest original distilling house

是以，它是最古老的原始釀酒廠

still working in the British Isles.

仍然在不列顛群島工作。

Claudia: Oh, is it?

克勞迪婭：哦，是嗎？

We know of no other older.

據我們所知，沒有其他老的。

Claudia: The pear cider, or perry,

克勞迪婭：梨子蘋果酒，或稱佩裡酒。

that is used to wash the rind of the cheese

用於清洗奶酪的外皮

is later turned into this sweet pear spirit called Poireau,

後來變成了這種叫做Poireau的甜梨酒。

which is made out of perry and fresh pear juice.

這是由佩裡酒和新鮮梨汁製成的。

Cheers. [laughs]

乾杯。[笑]

How do you say it in Italian?

用意大利語怎麼說呢？

Claudia: Salute. Charles: Salute.

克勞迪婭：敬禮。查爾斯：敬禮。

Sweet.

很好。

It's sweet, but not sugar sweet, that's a pear sweet.

它是甜的，但不是糖的甜，那是梨子的甜。

Charles: I know, baby, I know.

我知道，寶貝，我知道。

[birds chirping]

[鳥兒的鳴叫聲]

Claudia: It's so peaceful here.

克勞迪婭：這裡是如此的寧靜。

Charles: Yeah. Yes.

查爾斯：是的。是的。

Those are the peace. [Claudia laughs]

這些是和平。[克勞迪婭笑]

They're peaceful.

他們是和平的。