This cheese, pronounced "Darby" originated in the country of Derbyshire, England. It is similar to cheddar but has higher moisture content and ages more quickly.
I made this cheese last winter and we enjoyed it but it wasn't spectacular. In fact, most of my cheese was good, but not spectacular. This year, I started using my clabber/buttermilk in place of mesophilic starter culture. This cheese went from mediocre to great. In fact, since I am terrible at letting cheese age, I tested it at two weeks and it was really good. I can't wait to see what it tastes like with a little age on it. Well, that's assuming I can actually get some age on wheel before eating it all!
- Preparation time: 4 Hours
- Pressing Time: 26 Hours
- Aging Time: 1-2 Months
- Makes 4 pounds
- 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
- Heat milk to 84 degrees F. Add starter culture, mixing well. Cover and let ripen 30 minutes.
- Add dissolved rennet, stirring well. cover and let sit 45 minutes.
- Cut the curd into 1/2" cubes.
- Heat slowly to 94 degrees, stirring the curds by hand. This should take 30 minutes.
- Let the curds settle for 30 minutes.
- Drain the whey and allow curds to sit in colander for 30 minutes.
- Cut into four slabs. Stack slabs on top of each other, reversing their order every 20 minutes for one hour.
- Tear slabs into pea sized pieces. Sprinkle 1/4 cup salt over curds. Mix well.
- Pack curds into a cheesecloth lined mold.
- 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.
- Air dry cheese on a mat for several days until dry to the touch. Turn twice a day.
- Wax cheese and age it for 1-2 months at 50-55 degrees turning it twice a week.