Cheese of the Week - Derby Cheese

 Derby Cheese

Sage Derby

The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby.


Country: England
Milk: cow milk
Texture: hard
Fat content: 45 %

Sage Derby

Sage Derby is a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavor. The color is from sage and sometimes other coloring added to the curds, producing a marbling effect and a subtle herb flavor. The color is formed either by mixing sage leaves into the curd before it is pressed or by the addition of "green curd" from green corn or spinach juice. In the latter case, the flavor has to be created with colorless sage extract. The sage gives the cheese an almost minty flavor. Parsley, spinach and marigold leaves, bruised and steeped before use, can also be included instead of the sage leaves.


Sage Derby Potato Cakes With Sour Cream Dip

Ingredients

    Potato Cakes
        1 lb Red Bliss potatoes or 1 lb butter potatoes, peeled and halved
        7 ounces sage derby cheese, shredded ( 1 3/4 cups)
        1/2 onions, shredded
        1 teaspoon salt
        1/8 teaspoon white pepper
        1 eggs, beaten
        1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil ( not extra-virgin)
        1/2 cup all-purpose flour ( optional -- season with salt & pepper)
    Dipping Sauce
        1 cup sour cream
        2 teaspoons heavy cream
        1 tablespoon chopped chives
        1/2 teaspoon salt
        1 pinch white pepper

Directions

    In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
    Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2" thick round patty and dredge lightly on both sides in flour.
    Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
    Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.

Nutritional Facts for Sage Derby Potato Cakes With Sour Cream Dip

Serving Size: 1 (98 g)

Servings Per Recipe: 8

Amount Per Serving
    % Daily Value
Calories 264.9
    
Calories from Fat 187
    70%
Total Fat 20.8 g
    32%
Saturated Fat 5.2 g
    26%
Cholesterol 40.7 mg
    13%
Sodium 464.0 mg
    19%
Total Carbohydrate 16.3 g
    5%
Dietary Fiber 1.2 g
    4%
Sugars 0.6 g
    2%
Protein 3.6 g
    7%


Read more: http://www.food.com/recipe/sage-derby-potato-cakes-with-sour-cream-dip-214128#ixzz1uwwN01h8