Sage Derby/ˈdɑːrbi/ is a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour.[1][2][3] The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour.[4] The colour is formed either by mixing sage leaves into the curd before it is pressed or by the addition of "green curd" from green corn or spinach juice. In the latter case, the flavour has to be created with colourless sage extract. Parsley, spinach and marigold leaves, bruised and steeped before use, can also be included instead of the sage leaves.[5] It is aged for one to three months.[4]
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.
^ 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
August 25, 2023
sage, derby, ɑːr, variety, derby, cheese, that, mild, mottled, green, semi, hard, sage, flavour, colour, from, sage, sometimes, other, colouring, added, curds, producing, marbling, effect, subtle, herb, flavour, colour, formed, either, mixing, sage, leaves, in. Sage Derby ˈ d ɑːr b i is a variety of Derby cheese that is mild mottled green and semi hard and has a sage flavour 1 2 3 The colour is from sage and sometimes other colouring added to the curds producing a marbling effect and a subtle herb flavour 4 The colour is formed either by mixing sage leaves into the curd before it is pressed or by the addition of green curd from green corn or spinach juice In the latter case the flavour has to be created with colourless sage extract Parsley spinach and marigold leaves bruised and steeped before use can also be included instead of the sage leaves 5 It is aged for one to three months 4 Sage DerbyCountry of originEnglandRegionEast MidlandsTownDerbySource of milkCowsTexturesemi hardFat content45 Aging time1 3 monthsHistory EditThe 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 Edit This article incorporates text from a publication now in the public domain Ward Artemas 1911 The Grocer s Encyclopedia a href Template Cite encyclopedia html title Template Cite encyclopedia cite encyclopedia a 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 Retrieved from https en wikipedia org w index php title Sage Derby amp oldid 1171916306, wikipedia, wiki, book, books, library,
