Derby Sage

Appears in

By Robert Carrier

Published 1965

  • About
Derby Sage used to be made especially for harvest time and Christmas from milk in which bruised sage and parsley had been steeped overnight. Today, this mild-flavoured cheese is available throughout the year. The green white milks are kept separate until the curds are ready to be vatted, then mixed together. A most attractive addition to the cheese board.

Companion wines: Beaujolais, ale, beer, cider.