A method of preparing English cheese with colored marble veins. Chemical composition, useful properties, contraindications to the use of Derby. Dish recipes.
Derby is a popular semi-hard English Cheddar cheese made from pasteurized cow's milk in Derbyshire. The aroma is soft, cheesy; the color of the pulp is old ivory; the texture is firm, creamy, without eyes. Taste - creamy nutty, sweetish, buttery. Tasters rate it as “bland,” so the most common additions to Derby cheese are sage, spinach or port. In this case, veins appear on the cut, like on marble - green, emerald or burgundy. The taste also changes. Sage gives a mint hue, spinach - sour, and wine - a rich grape. The crust is thin, waxy, the color depends on the use of additives. Heads in the form of tall cylinders, weight varies from 10 to 40 kg.
How is Derby cheese made?
Milk pasteurization is carried out during the manufacture of a fermented milk product. The feedstock is heated to 29 ° C and held for 40 minutes. It is easier to maintain a constant temperature in a water bath.
How to make Derby cheese according to the classic recipe:
- Cool milk to 27 ° C. Calcium chloride is poured in and a complex of mesophilic cultures is poured in dry form. Let them soak for 2 minutes and then stir. Let stand for 1 hour.
- The dissolved rennet is poured in and the calcium is formed.
- Cut the curd as small as possible, allow to settle, heat the whey to 38 ° C and begin to stir everything vigorously.
- When the curd grains become small and round, they are allowed to settle again, the whey is drained, discarding the curd mass on muslin to remove the liquid. Cut dense pieces and mix with salt.
- They are laid out in forms covered with gauze. Sealed by hand.
- Pressing is carried out, laying out the form on a drainage mat and setting the oppression. The weight of the load depends on the size of the head. Up to 1 kg - 4.5 kg, about 2 kg - 9 kg and so on.
- The heads are turned over every 2 hours during the day.
- Dry at room temperature for 2-5 days, changing position and constantly inspecting in order to prevent the introduction of fungal cultures. If the surface inspires concern, it is wiped with a solution of 20% brine.
- When the surface is dry, the head is first dipped in vegetable oil (or wiped with a soft cloth) and then covered with wax.
- For ripening, the cheese is placed in chambers (or in a specially equipped room) with a temperature of 10-12 ° C and a relative humidity of 80-85%. Turn over once every 2 days. The duration of fermentation is from 3 weeks to 9 months.
To obtain a quality product, when making Derby cheese, it is necessary to analyze the quality of the intermediate raw materials:
- When pressing, wait for the whey to separate. In a too wet and sticky mass of cheese, marble veins will not work - the natural dye will spread.
- It is necessary to measure the acidity at all stages: if it is elevated, the pulp will turn out to be bitter.
- With incomplete separation of the serum, cracks and eyes form in the heads.
Cheese makers offer different ways to make Derby cheese with traditional toppings. If it is planned to introduce plant raw materials, the dried herbs are boiled for 10-15 minutes over low heat or in a water bath, and then strained. The broth is poured into milk after pasteurization, the grass is crushed and mixed with the cheese mass, cut into pieces, with salting.
There is another method of introducing fillers - only at the stage of pressing. In this case, a saturated herbal infusion is prepared: the herbs are poured with a small amount of boiling water and left under a lid in a warm place for 40 minutes. Be sure to cool, and then crush the plants in mashed potatoes and mix with salting with cottage cheese.
When making Derby cheese with port (or any red wine), the flavor is added during the cutting of the cheese mass after the whey has been separated. The pieces are immersed in wine and left for 20-30 minutes - the curd mass should soak well. Only then salting and pressing are carried out. The conditions and duration of ripening are independent of the recipe used by the cheese maker.
There is another version of the fermented milk product that is more popular outside of England. The natural dye annatto is introduced into the composition. Dissolve with water and soak pieces of cut cottage cheese, as in red wine. In this case, the marble pattern turns yellow.
Now dill, parsley juice, chamomile broth, young dandelions are added to the curd mass. Each farmer has his own special recipe.
Read more about the specialties of making Vieux Pane cheese
Derby cheese composition and calorie content
The energy value of the product is high, the fat content relative to dry matter is 50-55%. With prolonged maturation, the lipid-carbohydrate ratio changes towards the latter: the pulp becomes drier, sugary substances accumulate.
The calorie content of Derby cheese is 419 kcal per 100 g, of which:
- Protein - 24 g;
- Fat - 34 g;
- Carbohydrates - 0, 1-1, 3 g.
Vitamins per 100 g:
- Retinol, vitamin A - 340 mcg;
- Carotene, provitamin A - 220 mcg;
- Vitamin D - 0.3 mcg;
- Vitamin E - 0.46 mg;
- Thiamine - 0.03 mg;
- Riboflavin - 0.41 mg;
- Tryptophan - 5.7 mg;
- Vitamin B6 - 0, 10 mg;
- Vitamin B12 - 1.4 mcg;
- Folate - 26 mcg;
- Pantothenate - 0.29 mg;
- Biotin - 3 mcg.
Minerals per 100 g:
- Sodium - 580 mg;
- Potassium - 87 mg;
- Calcium - 680 mg;
- Magnesium - 26 mg;
- Phosphorus - 470 mg;
- Iron - 0.4 mg;
- Copper - 0.02 mg;
- Zinc - 1.8 mg;
- Chlorine - 1090 mg;
- Selenium - 11 mcg;
- Iodine - 46 mcg.
Fats in Derby cheese:
- Saturated fatty acids - 21, 20 g;
- Polyunsaturated fatty acids - 1, 00 g;
- Cholesterol 100 mg
Vitamin and mineral composition varies depending on the recipe for making. Traditional supplements - sage, port, or spinach - also contain nutrients and increase the benefits or harms of Derby cheese when consumed. The sugar content increases - from 0.1 to 1 g per 100 g. The product is enriched with ascorbic acid, phylloquinone; the amount of iron increases. In the pulp of the head made according to the classic recipe, dietary fiber is absent, but it appears when dried herbs are added.
Do not be afraid to get drunk if wine was added. After fermentation, the alcohol completely decomposes, and such an addition is reflected only in the taste.
A 100 g serving of Derby cheese replenishes 20% of the daily energy loss, 48% of the required protein and 50% of fat.
Read about the composition and calorie content of Valence cheese
Derby cheese health benefits
The high content of B vitamins in the product has a beneficial effect on the nervous system: it soothes, improves mood, and prevents the development of depression. But that's not the only benefit of Derby cheese.
Consider the useful properties of the product:
- Increases bone strength, reduces the likelihood of fractures after injuries. Thanks to the calcium-phosphorus complex, fragility is reduced and the production of synovial fluid is improved. There is no need to be afraid of the early development of osteoporosis or arthrosis.
- Increases immunity, has antioxidant properties, which increase with the introduction of herbal supplements. Reduces the likelihood of rectal cancer, helps to remove toxins and toxins.
- Creates favorable conditions for the development of bifidobacteria and lactobacilli in the small intestine, accelerates the digestion of food, prevents putrefactive processes from developing, improves bad breath.
- Normalizes metabolic processes at the cellular level, stimulates the processes of regeneration of epithelial tissues and internal organs.
- Improves vision and helps to adapt when moving from darkness to light and vice versa.
- The use of additives increases the excitation of taste buds, improves appetite, and accelerates recovery from various diseases.
The beneficial properties of the additives increase the positive effect of the fermented milk product on the human body. Spinach accelerates metabolic processes and is a natural fat burner, neutralizes carcinogenic substances, lowers blood pressure, and normalizes hormones. Sage has antimicrobial and anti-inflammatory properties, stops colitis, relieves vascular spasms, improves skin and hair condition. Derby with herbs can be considered not only a product, but also a medicine. Officially proven mild laxative and choleretic effect.
Fermented fermented grape wine increases overall tone, helps dissolve harmful cholesterol, slows down the onset of age-related changes, and protects against aggressive ultraviolet radiation. It is useful to add such cheese to the diet of patients undergoing chemotherapy or radiotherapy. It will help to quickly cleanse the body of toxins and stimulate appetite - reduces weight loss.
Patients with diseases of the intestines and digestive organs, young children and the elderly are advised to introduce into the diet a fermented milk product made according to the classic recipe, that is, without additives. This only has a positive effect on the general condition.
Contraindications and harm of Derby cheese
It is possible to develop allergies with intolerance to milk protein or some kind of additives. You should not overeat if you are obese or need to control weight.
Abuse should also be avoided in the presence of the following diseases and conditions: exacerbation of chronic pancreatitis or biliary dyskinesia, hepatitis, acute diarrhea.
Derby cheese can cause harm due to the large amount of salt with a tendency to form edema or increased blood pressure, with attacks of gout or during the aggravation of arthrosis or osteochondrosis, renal colic.
Do not consume Derby with sage, spinach or grape wine during pregnancy. The enhanced tonic effect can provoke uterine tone. Spinach slows down the absorption of nutrients, promotes the accumulation of calculi in the kidneys and thins the blood. It can damage lactation or childbearing. In a "special" state, preference should be given to a product made according to the classic recipe, without additives.
Read more about contraindications and dangers of Yarg cheese
Derby cheese recipes
They experiment not only with the preparation of this product, but also with the drinks to which it is served. "Green" cheese is best washed down with dry or fortified red grape wines, and "marble burgundy" - white. But Derby is not compatible with beer: the classic one lacks taste, and the spicy colored one makes this drink insipid. If a product with a multi-colored pattern is used by itself, on a plate, combined with other varieties, then various dishes can be prepared from the classic version.
Derby cheese recipes:
- English cheese platter in pots … The oven is heated to 170-180 ° C. Clay pots are greased from the inside with butter. Rub 3 types of cheese - Derby, Double Gloucester and Blue Wensleydale, 75 g each, mixed with 110 g butter, 1/4 tsp. nutmeg and 1/2 tsp. dry mustard, pour in 1/4 cup of Sherry wine. Salt and pepper to taste. They are laid out in pots, baked - readiness can be seen by the golden brown crust on the surface. Remove from the oven and serve warm.
- Derby roll with sage … Sliced onions are fried in butter until transparent - 220 g. Fresh sage and parsley are chopped - you should get 1 tbsp.l., add to flour, mix everything. Pepper, salt and spread on a baking sheet lined with food parchment. Sauce is cooked from 40 g of butter and 1 glass of milk, whisk constantly and wait until it thickens. Remove from heat, when the contents of the pan are reduced by 1/4, stir in 3 yolks and 110 g of grated Derby. Separately beat the yolks into foam, carefully spread them to the rest of the ingredients. Distribute the second layer over the mold, bake for 20 minutes at 200 ° C. Parsnip puree is made separately - 350 g, steaming it for 20 minutes. Mix the green mass with 25 g of butter, 2 tbsp. l. 40% fatty cream, pepper, salt and nutmeg powder. Spread mashed potatoes on the baked base, sprinkle with fried hazelnuts and roll up a roll. Garnish with cheese crumbs before serving.
Interesting facts about Derby cheese
Initially, the product was a variant of Cheddar, more bland and denser. Production began in the 16th century. It was cheaper, and the peasants used the firm pulp as a source of easily digestible protein. The cheese saturates well, was stored for a long time and did not cause deterioration in persons suffering from stomach diseases.
But in the 17th century, they decided to diversify the recipe. Due to the minimum amount of ingredients in the composition, the unexpressed taste and smell, Derby was ideal for culinary experiments.
Then Sage Derby was invented - with green veins, sage and spinach, and Port Derby - with port. At that time, heads with colored marble veins could only be tasted 2 times a year - at Christmas and at the harvest festival. But this cheese became so popular that it was made all year round.
There is another version of the cheese - Little Derby, made according to the classic recipe, without marble veins. Small heads are made not only in Derbyshire, but throughout England. The taste is fully consistent with the original, and due to its small size, when traveling around England, you can buy such a top hat and bring it to your friends as a souvenir.
