Thanks for cheeses guys! I'm quite pleased with this one. The rind is thick, as it was never waxed, etc, but it is edible (just not the outer mould layer - wild moulds are not tasty despite the yumminess they impart).
Oh, Boofer, there's no cooking phase in that Derby make (nor is there a cheddaring phase, both are absent by design). Basically everything is done around 30 C. It will cool, and you raise it back to 30, so that sort of cooks it a bit I suppose, but all whey expulsion is achieved by stirring, cutting, milling, etc.
- Jeff