In Derbyshire, England, as early as the 16th century, cheese was crafted by wives and milkmaids in farmstead kitchens. With a limited supply of milk available and no viable means of exportation, Derby cheese was little-known outside the region. In 1870, William Gilman built Great Britain’s first cheese factory on the estate of the Honorable Edward Coke of Longford, Derbyshire, and the local farmers combined resources and formed a dairy cooperative. A new railway system made exportation possible, and Derby cheese soon became available to all of England.
Derby is a semihard cheese traditionally made with milk from pastured cows. It’s closely related to colby and cheddar, but its higher moisture content provides a creamier and smoother cheese that melts readily. It’s traditionally made with a natural or waxed rind. Often described as having a “buttery” flavor, Derby derives its natural color from the milk of grass-fed cows.
Making Derby Cheese at Home
To make Derby cheese, gather the
