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Author Topic: Sage Derby  (Read 1007 times)

dc-k

  • Guest
Sage Derby
« on: May 27, 2018, 10:51:49 AM »
Made Sage Derby yesterday. Pretty much followed Gavin Webber's video but adjusted for 6l milk (my max capacity!).
Looks ok after pressing.
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River Bottom Farm

  • Guest
Re: Sage Derby
« Reply #1 on: May 27, 2018, 12:41:53 PM »
Looks nice AC4U!
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panamamike

  • Guest
Re: Sage Derby
« Reply #2 on: May 27, 2018, 02:14:15 PM »
Job well done. Looks really nice. AC4U
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Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Sage Derby
« Reply #3 on: May 27, 2018, 04:18:10 PM »
Cool! AC4U!
I love how each of us puts our own "spin" on our cheeses. Yours looks yummy. I'd love to taste it.
Here's a "figured" Derby Sage I made a while back.
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

dc-k

  • Guest
Re: Sage Derby
« Reply #4 on: May 28, 2018, 06:57:09 PM »
Nice one, how did you get the colour?
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Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Sage Derby
« Reply #5 on: May 28, 2018, 10:30:23 PM »
Spinach juice :)

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

dc-k

  • Guest
Re: Sage Derby
« Reply #6 on: September 09, 2018, 04:24:36 PM »
Just over three months on, first tasting of my Sage Derby. Nice firm texture moderate strength taste, but the sage flavour is not particularly strong. It does taste like a decent medium cheddar with an additional earthy flavour.

Very pleasant.
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River Bottom Farm

  • Guest
Re: Sage Derby
« Reply #7 on: September 09, 2018, 09:08:27 PM »
Looks good. I like how it sticks to the ceiling like that  ;)AC4U
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