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Cheese from Derbyshire, England
Derby is a hard English cow-milk cheese made like Cheddar but moister and quicker to ripen. In the 1953 USDA account, milk is set at 80–85 °F, the curd is cooked to 96 °F, matted, milled, pressed, dipped in hot water and cured 3–4 months; Sage Derby is the same cheese marbled green with sage.
| Whole cow milk | Evening and morning milk mixed[usda-hb54] |
| Lactic starter and rennet | [usda-hb54] |
| Colour (for some markets) | [usda-hb54] |
| Salt1 pound per 1,000 pounds of milk (1928 account) | [usda-608] |
| Starter | lactic starter |
Total time across the recorded steps: 31 days – 4 months
What changes: Starter and rennet go into warm milk and it sets firm in about an hour
Output: firm curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Derby is a hard English cow-milk cheese made like Cheddar but moister and quicker to ripen. In the 1953 USDA account, milk is set at 80–85 °F, the curd is cooked to 96 °F, matted, milled, pressed, dipped in hot water and cured 3–4 months; Sage Derby is the same cheese marbled green with sage. Made in 6 steps over 31 days – 4 months. The longest step, cure, takes 30 days – 4 months (Sanders G.P. 1953) and runs at 16 °C (Sanders G.P. 1953).
| Main step | 30 days – 4 monthsReported[usda-hb54] | Cure |
|---|---|---|
| Temperature | 16 °CReported[usda-hb54][usda-608] | Cure |
Derby is close to Cheddar but holds more moisture, is less firm, breaks into flakes and ripens faster. The pressed cheese is dipped in hot water for about a minute before it is dressed in cloth and pressed again.
The 1953 USDA account gives moisture 35–39 % and salt 2 %, and says the cheese cures at about 60 °F for at least a month, more often 3 or 4 months. It does not say whether the milk is pasteurised, and the curd is cooked only to 96 °F (about 36 °C). ANSES, the French food safety agency, names uncooked pressed cheeses with a short ripening, such as Morbier and Reblochon, among the main sources of Salmonella, Listeria and E. coli outbreaks from raw-milk cheese in France. It advises pregnant women, people with weak immunity, people over 65 and young children not to eat raw-milk cheeses other than hard cooked ones.
Every number is labelled with how it is known. How this atlas is made
Factory cheesemaking in England began in 1870 with two factories built to make Derby cheese, so it could be made more evenly than on farms. Gloucester, Leicester, Warwickshire and Wiltshire cheeses were counted as the same type.
