Derby cheese

Derby cheese is a type of semi-hard cheese that originated in Derbyshire, England. It is made from cow's milk and is similar in texture and flavour to Cheddar, but with a softer body and a slightly sweet, buttery taste.

History

Derby cheese has a long history, dating back to the 16th century. It was traditionally made on farms in Derbyshire, Nottinghamshire, and Leicestershire. The cheese was originally made only in the summer months when the cows were grazing on the rich summer pastures.

Production

The production of Derby cheese involves several steps. First, the cow's milk is pasteurized and then cooled. A starter culture is added to the milk to begin the fermentation process. Rennet is then added to coagulate the milk, forming curds. The curds are cut, heated, and stirred before being drained and pressed into moulds. The cheese is then aged for a period of time to develop its flavour.

Varieties

There are several varieties of Derby cheese, including Sage Derby, which is flavoured with sage, and Leicester, which is a similar cheese made in the neighbouring county of Leicestershire.

Culinary uses

Derby cheese is versatile and can be used in a variety of dishes. It melts well, making it a good choice for cooking and baking. It can also be enjoyed on its own or with crackers, and pairs well with a variety of wines and beers.

See also

• List of British cheeses
• List of cow's milk cheeses