Derby
Derby is a mild, semi-firm cow's milk cheese from Derbyshire, England, with a smooth, mellow texture and a buttery flavour. It sits close to Cheddar in taste but stays softer, and its best known version is the sage-flecked Sage Derby.
Key Facts
| Country of Origin | England, United Kingdom |
| Specific Origin | Derbyshire |
| Milk Type | Cow's milk |
| Rind | Natural or waxed |
| Texture | Semi-firm, artisan |
| Flavor | Buttery, mild, sweet |
| Aroma | Mild |
| Colors | Ivory |
| Age | 1 to 6 months |
What is Derby Cheese?
Derby is a mild, semi-firm British cow's milk cheese made in Derbyshire. Like most traditional British hard cheeses it was produced only on farms, and it was typically sold younger than its better known cousins Cheddar and Cheshire.
The village of Longford, Derbyshire is where the first creamery in the UK was set up. A group of farmers there agreed to pool their milk and have the cheese made on a larger scale, using techniques that had been developed in the US.
Derby skips the cheddaring process, so the body comes out softer than Cheddar and the moisture content runs slightly higher. It ripens between one and six months behind a natural or waxed rind.
The interior is pale golden orange, smooth and mellow, with a buttery flavour. Young Derby is springy and mild. As it matures the texture firms up and subtle sweet flavours develop.
Two varieties turn up most often. Sage Derby keeps the traditional light ivory and yellow colour with blended light green areas of sage, and port wine Derby is blended with port.
How Does Derby Cheese Compare?
The most relevant cheeses to compare Derby against.
