Cheese of the week: Port Derby

Name: Port Derby

Place of Purchase: Wheatsfield Co-Op in Ames, Iowa

Country of Origin: England imported by Binco LLC in Chicago.

Price in Iowa: $14.60/lb.

Milk: cow

Processing: Rennet is added to form tiny curds, and then the curd is slowly heated. Flavor and color can be added later to enhance the cheese.

Texture: semi-firm

Color: magenta and creamy-gold

Rind: Natural

Aroma: Fruity notes from the brandy and winey notes from the port

Taste: sweet, warm brandy, umami, dairy

Mouth feel: creamy, with a slight tingle from the port/brandy

Notes: Derby is a low-acid, bland, pale cheese. It is typically flavored and colored during processing to make it more appealing. This Port Derby was flavored with port and brandy and man is it good! I'm had port wine cold pack cheese before, usually at Christmas. Because that is a processed cheese, the flavor is much saltier and "portier." With this Derby, you can still taste the savory dairy of the cheese in the parts with less pink color. In the pink areas, the port and brandy flavors swirl together, overpowering the cheese, but creating a luscious, creamy sweetness that must be experienced.

Good cheese!

Update: Melissa from foodista.com has requested that I embed this link to her Food Encyclopedia with my Port Derby entry. While this website isn't as informative at Steve Jenkins "Cheese Primer" (my favorite cheese resource, available at amazon.com and fine booksellers everywhere), it is a good starting point for resources about culinary delights. So, enjoy...