Recipe for Derby Cheese

The recipe comes from the book CHEESE MAKING AT HOME.


Preparation time: 4 Hours
Pressing Time: 26 Hours
Aging Time: 1-2 Months
Makes 4 pounds

This cheese, pronounced "Darby" originated in the country of Derbyshire, England. It is similar to cheddar but has a higher moisture content and ages more quickly.

4 gallons of whole milk
2 cubes or 1/4 c mesophilic starter culture (I use buttermilk/clabber)
1/2 tablet rennet, dissolved in 1/2 cup cool water
1/4 cup salt

1. Heat milk to 84 degrees F. Add starter culture, mising well. cover and let ripen 30 minutes.

2. Add dissolved rennet, stirring well. cover and let sit 45 minutes.

3. Cut the curd into 1/2" cubes.

4. Heat slowly to 94 degrees, stirring the curds by hand. This should take 30 minutes.

5. Let the curds settle for 30 minutes.

6. Drain the whye and allow curds to sit in colander for 30 minutes.

7. Cut into four slabs. Stack slabs on top of each other, reversing their order every 20 minutes for one hour.

8. Tear slabs into pea sized pieces. Sprinkle 1/4 cup salt over curds. Mix well.

9. Pack curds into a cheesecloth lined mold.

10. Apply 10 pounds pressure for one hour. Flip and repack. Apply 10 pounds pressure for one hour. Flip and repack. Apply 50 pounds pressure for 24 hours.

11. Air dry cheese on a mat for several days until dry to the touch. Turn twice a day.

12. Wax cheese and age it for 1-2 months at 50-55 degrees turning it twice a week.


Diane said...

I'm so glad you shared your recipe. I'm just a little confused. I know how to make clabber--but what is buttermilk/clabber? Are you separating it like whey? Or is that just the name you use? OR are you using buttermilk to make clabber??? As you can tell, I'm new at this. Thanks. Hope all is well! :D

Tammy Renee' Cupp said...

Those are good questions, Diane. I certainly did not explain myself. Because my explanation is a little lengthy, I am going to start another post about clabber and buttermilk.