Sage Derby
| Sage Derby | |
|---|---|
Cows | |
| Texture | semi-hard |
| Fat content | 45% |
| Aging time | 1-3 months |
Sage Derby
History
The first production began in the seventeenth century in England.[citation needed] Sage Derby was initially only made for festive occasions such as harvest time and Christmas, but it is now available all year.
References
This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia. {{cite encyclopedia}}: Missing or empty|title=(help)
- ^ "Sage Derby". Foods of England. Retrieved 6 February 2023.
- ^ "Sage Derby". cheese.com. Retrieved 1 August 2017.
- ^ "Maffra Sage Derby". cheese.com. Retrieved 1 August 2017.
- ^ a b
Harbutt, Juliet (1999). Cheese. p. 170. ISBN 9781572232006.
- ^
Ward, Artemas (1911). The Grocer's Encyclopedia. p. 123.
SAGE CHEESE: is made by the Cheddar process and in many shapes and sizes. Its distinguishing characteristic is the flavor of sage and its green mottled appearance when cut. The color is obtained either by mixing green sage leaves in the curd before pressing, or by the addition to the main curd of "green curd" obtained by the aid of the juice of green corn—in the latter case, the sage flavor being obtained by the use of sage extract. Parsley, spinach and marigold leaves, bruised and seeped before use, are sometimes employed in place of sage leaves