Self-Sufficiency Cheese Making: Essential Guide for Beginners by Rita Ash

Author:Rita Ash [Ash, Rita]
Language: eng
Format: azw3
Publisher: IMM Lifestyle Books
Published: 2015-10-29T16:00:00+00:00

Serving suggestion

A good Derby is a soft, moist cheese which is better on the cheeseboard than for cooking. It does, however, make acceptable flans and sauces when blended with a strong, mature cheese such as Cheddar.

5. Continue cutting, turning and removing the whey at 20 minute intervals for 2 hours until the blocks are firm but still very moist. Mill or break the curd into cherry sized pieces and place back in the vat, turning the pieces frequently to prevent them sticking together.

6. Add 1.5 grams of salt per litre (1¾ pints) of milk used and stir thoroughly. Pack carefully into a mold or molds lined with damp cheesecloth, pressing down lightly with your knuckles as you do so. Fold over the cloth and add a rigid disc or follower. Apply just enough pressure to cause the whey to run, being very careful not to over-press, and leave in a warm room for 6–8 hours.

7. Turn the cheese upside down into a clean damp cloth. Return to the mold and apply medium pressure. The following day turn twice, once onto a clean dry cloth and once without a cloth, applying medium pressure on both occasions. Remove from the press and leave in a cool, well-ventilated room for 24 hours to surface dry.

8. Remove from the press, coat the cheese with butter or oil and put into store. Turn daily during the first week and twice weekly thereafter. Derby is a moist cheese and is susceptible to damage. Clean regularly during storage and check regularly for signs of cracking and mould growth and fill any cracks with butter or oil immediately. Dry, powdery grey or green moulds can be rubbed off with a dry cloth or paper towel. Sticky, wet or highly coloured moulds must be washed off with cold water, the cheese dried and then re-greased.

9. Derby is a mild cheese and ready for eating after as little as four weeks. It is not usually improved by keeping for more than twelve weeks.

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