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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]
Derby cheese is a mild, semi-firm British cow's milk cheese made in Derbyshire with a smooth, mellow texture and a buttery flavour. [1] [2] Like most of the traditional British hard cheeses it was produced exclusively on farms and was typically sold at a younger age than its more famous cousins Cheddar and Cheshire. [3]
Renegade Monk – Artisan blue cheese made in England; Sage Derby – cheese [2] Shropshire Blue – Scottish cheese; Stichelton – Variety of Stilton cheese using unpasteurised milk; Stilton – English type of cheese Blue Stilton; White Stilton
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A cylindrical, blue-veined soft cheese made from cow's milk. Dovedale cheese is a protected food name. It may only be made within 50 miles (80 km) of the Dovedale valley. [4] [2] Sage Derby: It is made from cow's milk and infused with the herb sage, giving it a green marbled appearance.
Jennie C. Benedict, once a famous Louisville caterer and a former editor for the Courier Journal's "Household" section, created the popular recipe near the beginning of the 20th century.