Pairing Sage Derby Cheese: The Ultimate Guide

Sage Derby is a variety of Derby cheese, a traditional English-style cheese from the rural county of Derbyshire, England. It is a semi-hard cheese with a mild, buttery flavour and a sage aroma. Its versatility is well known, and it is often used in cheese boards. Sage Derby's subtle herb flavour pairs well with fresh fruits, vegetables, and poultry dishes. It can also be grated into pasta or melted on rye bread.

Wine and beer pairings

Sage Derby is a semi-hard cheese with a mild, buttery, nutty, and herbaceous flavour. Its texture is similar to cheddar, but with a higher moisture content. The cheese's versatility and unique flavour make it a great option for pairing with various wines and beers.

When it comes to wine, a crisp and dry white wine like a Sauvignon Blanc or Pinot Grigio would complement the cheese's herbal notes without overwhelming them. For a more indulgent option, a glass of champagne or sparkling wine would also pair well with the cheese's creamy texture and subtle flavour.

If you're looking for a red wine, a lighter variety such as a Pinot Noir or Beaujolais would be a good choice, as their bright, fruity flavours won't overpower the sage.

In terms of beer, a crisp and refreshing lager or pilsner would be an excellent choice to cut through the cheese's richness. For craft beer enthusiasts, an IPA (India Pale Ale) or a pale ale could also work well, as the bitterness of the hops will balance the cheese's creamy texture.

For a more unusual pairing, a fruity and refreshing wheat beer or a Belgian-style witbier could be an interesting option, as the citrus and spice notes in these beers will complement the sage flavour in the cheese.

Finally, for a non-alcoholic option, Sage Derby goes well with various fruit juices, especially at breakfast. Its mild flavour means it won't overpower the juice, and the cheese's creamy texture will be a tasty addition to a morning beverage.

How to make Sage Derby cheese

Sage Derby is a variety of British Derby cheese infused with sage to produce a glorious green marble effect and subtle herb flavour. It is England's oldest and most famous cheese, originally made only for special occasions like Christmas.

To make this cheese, you will need the following ingredients:

• 2 gallons of milk (not ultra-pasteurized)
• 2/3-3/4 Packet C101 Mesophilic Culture or 1/32 tsp MA11 Culture (use 25-40% less culture with raw milk)
• 1/2 tsp Single Strength Liquid Rennet
• 6-12 Sage Leaves for aroma and flavour
• 6-12 Spinach Leaves for colour
• Calcium Chloride (for pasteurized milk)

Step 1: Prepare the Milk

Begin by heating the milk to 84°F (29°C). Place the milk in a pot or sink of very warm water, heating it slowly while stirring continuously.

Step 2: Add Culture

Once the milk reaches 84°F, add the culture. Sprinkle the powder over the milk's surface to prevent caking and sinking, then wait for about 2 minutes before stirring it in. Allow the milk to ripen at this temperature for about 60 minutes.

Step 3: Prepare the Herbs

While the milk is warming and ripening, clean the sage and spinach leaves well in cold water, then soak them for 10-20 minutes to remove any herbal bitterness. Drain the leaves, add 2-4 oz. of cold water, and blend them to a fine puree. Set this aside.

Step 4: Coagulate and Cut the Curd

Add the liquid rennet to the milk and stir slowly for about 1 minute. Let the milk set for about 45 minutes, until you see a firm curd. Test the curd, and if it gives a clean break, cut it into 1/2-5/8 inch pieces as evenly as possible.

Step 5: Stir and Settle the Curds

Gently stir the curds for about 5 minutes to keep them separate, then let them settle for another 5 minutes to allow the whey to rise.

Step 6: Dry Out the Curds

Slowly increase the heat to 92°F (33-34°C) over 15 minutes, stirring continuously. The curds will become firmer, and the whey will become less opaque. Ensure the curds are cooked well and have enough moisture removed.

Step 7: Form the Curd Mass

Transfer the curds to a colander lined with butter muslin and let them drain. Then, place the curds in a mould, compacting them with your hand or fist to begin consolidation.

Step 8: Press the Cheese

Place the mould with the cheese in a press and slowly increase the weight over time, turning and re-wrapping the cheese at each change:

30 minutes at 15 lbs

60 minutes at 20 lbs

Overnight at 40-50 lbs

Step 9: Age the Cheese

When pressing is complete, the cheese mass should be well consolidated with a smooth surface. Wipe the surface and allow it to dry for a day or two before waxing. Then, age the cheese in your ageing space at 52-56°F and 80-85% moisture for 4-6 weeks for a young cheese or 3-6 months for a more complex, aged flavour.

Step 10: Enjoy Your Sage Derby Cheese!

Your Sage Derby cheese is now ready to be enjoyed! It goes well with various fruit juices and can be melted on fresh rye bread with an egg for a delicious breakfast.

The history of Sage Derby cheese

The first Sage Derby cheese was made in England during the 17th century. It is believed to be based on an old recipe for Derby cheese that originated in Derbyshire, a region known for its lush green pastures and farming. During this time, Sage Derby was only made for special occasions like harvest time, Christmas, and other holidays and celebrations. The addition of sage to the Derby curd was not initially for taste but rather for its therapeutic properties. Sage was believed to have medicinal properties that could treat various ailments, including sweating, digestion issues, depression, nervous anxiety, and liver disorders. It also had antiseptic properties, making it useful for gargling for laryngitis and tonsillitis.

The process of making Sage Derby involves blending fresh garden sage into traditional Derby cheese curd during the production process. This allows the herb's flavour to develop as the cheese matures for one to three months. The resulting cheese has a subtle but distinctive herb flavour and a semi-hard texture. The colour of the cheese ranges from a glorious green marble effect to a mottled green, achieved by adding sage leaves, spinach juice, or other colouring agents to the curds.

Today, Sage Derby is available year-round and is known for its versatility. It makes an inviting addition to any cheese board and pairs well with various fruit juices. Its natural rind is often dusted with sage, adding to its visual appeal. Sage Derby is considered England's oldest and most famous cheese, renowned for its unique flavour and striking appearance.

Other English cheeses

There are many other English cheeses that you can try, each with its own unique flavour and texture. Here are some options to consider:

• Cheddar is a classic English cheese that is similar to Derby but has a firmer texture and a slightly lower moisture content.
• Appleby's Double Gloucester is a traditional English cheese with a smooth, creamy texture and a mellow flavour.
• Cornish Yarg is a semi-hard cheese with a natural rind that is often wrapped in nettle leaves, giving it a distinctive appearance and a slightly earthy flavour.
• Colston Bassett Stilton is a strong, blue-veined cheese with a rich, creamy texture and a sharp flavour.
• Lancashire is a crumbly, moist cheese with a tangy flavour. It can also be smoked, which adds a more intense flavour.
• Wensleydale is a mild, semi-soft cheese with a creamy texture. It is often served with fruit, such as cranberries, or paired with honey.
• Red Leicester is an orange-coloured, hard cheese with a nutty, sweet flavour. It is often used in cooked dishes, such as grilled cheese sandwiches.
• Cheshire is a creamy, crumbly cheese with a salty, tangy flavour. It can also be flavoured with gin and lemon or chilli and garlic for a unique twist.
• Blue Stilton is another well-known English cheese, with a strong, pungent flavour and a distinctive blue vein running through it.
• Caerphilly is a moist, crumbly cheese with a mild, slightly sour flavour. It is often used in cooked dishes as it melts well.

These are just a few examples of the diverse range of English cheeses available. Each one has its own distinct characteristics, so be sure to explore and find your favourites!

How to serve Sage Derby cheese

Sage Derby is a semi-hard cheese with a delicate, nutty, and subtly herbaceous flavour. It is a variety of Derby cheese, which is similar to cheddar but with a softer body and slightly higher moisture content. The cheese is aged for one to three months and pairs well with a variety of foods, from fresh fruits and vegetables to poultry dishes. Here are some ways to serve Sage Derby cheese:

Cheese Board

Sage Derby makes a unique addition to any cheese board. Its subtle but distinctive flavour and attractive green marbling from the sage and spinach juice will delight your guests. Serve it with other cheeses, crackers, charcuterie, and condiments such as chutney or honey.

Grated Over Pasta

Grating Sage Derby over pasta is a delicious way to add a creamy, herbaceous flavour to your dish. Try pairing it with a simple tomato sauce or a creamy alfredo. The heat of the pasta will also help bring out the subtle flavours of the cheese.

Melted on Bread

Sage Derby melts beautifully, so try toasting some fresh rye bread and melting a slice of the cheese on top. For an extra indulgent breakfast, top it with a fried egg. The runny yolk will mix with the melted cheese to create a delicious savoury sauce.

Snack

Sage Derby is a great snack on its own or as part of a ploughman's lunch. Pair it with some fresh fruit, such as apples or pears, and a handful of nuts for a satisfying and nutritious bite.

In Recipes

Sage Derby can be used in recipes such as savoury cheese scones or melted into a grilled cheese sandwich. Its mild flavour means it can be paired with a variety of ingredients without overwhelming them.

Frequently asked questions