I made this Sage Derby in early August, following the recipe in 200 Easy Cheeses more or less to the letter. The only bit I changed is that I added a bit of spinach to the sage, as the New England Cheesemaking page suggests, in order, hopefully, to get a brighter green colour. I zapped the sage and spinach in the blender to get it as close to puree as possible. It was a lovely colour then, but seemed to disappear when I mixed it with the curds. Thinking maybe the colour would develop with aging, I pressed the cheese, dried it, waxed it and popped it in the cave, giving it a turning-over and a good talking-to every day.
When I opened the cheese this month (2 months on), the texture is good, the taste is nice and herby - but as you can see, it's speckled, not prettily marbled like the pictures in 200 Easy Cheeses and on the NEC page.
I love the taste of this cheese, but how do I get it to look like it's supposed to look?
TLOML is convinced the green flecks are mould, and refuses to even have a little taste.