Sage Derby is a green-colored gourmet cheese from England, made with sage during production. Dersalvia is a similar cheese made with spinach juice or green corn curds. Sage adds a subtle herbal flavor and was originally added for health benefits. Dersalvia dates back to the 17th century and is used in omelettes, soufflés, and quiches. It pairs well with red wines like Zinfandel and Syrah.
One of the oldest gourmet cheeses from England has a green color, called Sage Derby. The color and flavor are due to the addition of sage during the cheese making process. Originally made for special occasions, this cheese is now made all year round. It can be used in many recipes and pairs well with different styles of wine.
Dersalvia is a type of semi-hard cheese that looks green. The green forms a distinctive marbled or mottled pattern. The color comes from the addition of sage during production. Other ingredients such as spinach juice and green corn curds are sometimes used in place of sage to make similar cheeses.
When added to curds, sage adds a subtle herbal flavor to the cheese. To obtain the same taste for products containing spinach juice or green curd, sage extract is used. The incorporation of sage produces a minty flavor, as described by cheese professionals.
Sage was originally added to cheese to provide health benefits. This herb was thought to aid digestion and treat anxiety. Cheese makers consider this product unique in part because sage is added during production, rather than during the aging process. Instead of sage, some cheese makers will use bruised calendula leaves, spinach or parsley for flavoring.
Dersalvia’s first creation has been traced to England during the 17th century, making it one of the oldest gourmet cheeses made in Britain. Originally the cheese was made for special occasions, such as Christmas and harvest festivals. Today it is produced and sold throughout the year.
Production begins with Dersalata and ground curds which are packed in a cheese mold until the mold is half full. Fresh sage is sprinkled over the cheese and the mold is then filled with more curds. The mold is pressed and left to age for up to six months. Some manufacturers may dust the outside of the cheese with sage.
Cooks using recipes that call for savory, semi-hard cheeses can use derdi sage as an ingredient. Traditionally this cheese works well in omelettes, soufflés and quiche dishes. It can also be used in sauces, and is popularly served with other cheeses as an appetizer or part of a cheese platter. Because of the cheese’s distinct herbal characteristic it pairs well with many red wines including the Zinfandel and Syrah varieties.
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