Sage Derby
Sage Derby is a mild, semi-hard English variety of Derby cheese, mottled green from sage added to the curds. It ages for one to three months and was once made only for harvest time and Christmas.
Key Facts
| Country of Origin | England, United Kingdom |
| Specific Origin | East Midlands |
| Milk Type | Cow's milk |
| Fat Content | 45% |
| Texture | Semi-hard, artisan |
| Flavor | Herbaceous, mild |
| Aroma | Herbal |
| Colors | Green |
| Age | 1 to 3 months |
What is Sage Derby Cheese?
Sage Derby is a variety of Derby cheese from England. The first production began in the seventeenth century. For a long stretch it was made only for festive occasions such as harvest time and Christmas, and it is now available all year.
The colour comes from sage added to the curds, sometimes with other colouring. One method mixes sage leaves into the curd before it is pressed. The other adds green curd from green corn or spinach juice, and in that case the flavour has to be created with colourless sage extract.
Parsley, spinach and marigold leaves, bruised and steeped before use, can be included instead of the sage leaves. The cheese is aged for one to three months.
The result is semi-hard and mottled green, with a marbling effect through the paste, a mild character and a subtle herb flavour from the sage.
How Does Sage Derby Cheese Compare?
The most relevant cheeses to compare Sage Derby against.
