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This is an old English cheese and is set with ground sage. The base of this cheese is Ruby Bay with the addition of the herb- sage.

Extra Information

Sage is added as soon as the curd is taken out of the vat and this allows it to mix totally . We then enrobe the curing cheese in green wax and the round - when finally cured, will weigh between 1.200 and 1.300 kgs

Sage Derby is not a common cheese in New Zealand, but in the central counties of the U.K. it is common and a well known cheese.

The herb produces textured cheeses with a very distinctive flavour and goes wonderfully well along side other flavours. It is used with fish dishes and we particularly recommend smoked salmon !! - Or with biscuits and small capers.

It is a cheese that you can experiment with and with that experimentation really impress guests.

Serving

Again this is a cheese that you can present along side other cheeses but because of its colour and flavour it can stand alone.