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Sage derby cheese.

Sage Derby, pronounced "darby", is a green veined, semi-hard cheese with a mild sage flavour. The first Sage Derby production began in the seventeenth century in England. The green color comes from sage and colouring added to the curds, producing a marbling effect and subtle herb flavour. The color is obtained either by mixing sage leaves in the curd before pressing, or by the addition to the main curd of "green curd" obtained by the aid of the juice of green corn. In the latter case, the sage flavor is obtained by the use of sage extract. Parsley, spinach and marigold leaves, bruised and steeped before use, are sometimes employed in place of sage leaves.

Originally, Sage Derby was only made for festive occasions such as harvest and Christmas, but today it is available all year round.

Trivia

In Monty Python's Cheese Shop sketch, one of the cheeses requested is "Japanese" Sage Derby, but no such cheese exists.

References

This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia. {{cite encyclopedia}}: Missing or empty |title= (help)

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-'''Sage Derby''', pronounced "darby", is a green veined, semi-hard [[cheese]] with a mild [[common sage|sage]] flavour. The first Sage Derby production began in the seventeenth century in [[England]]. The green color comes from sage (an herb valued at the time for its supposed medicinal value) and colouring added to the [[curd]]s, producing a marbling effect and subtle herb flavour. The color is obtained either by mixing sage leaves in the curd before pressing, or by the addition to the main curd of "green curd" obtained by the aid of the juice of green corn. In the latter case, the sage flavor is obtained by the use of sage extract. [[Parsley]], [[spinach]] and [[marigold]] leaves, bruised and steeped before use, are sometimes employed in place of sage leaves.
+'''Sage Derby''', pronounced "darby", is a green veined, semi-hard [[cheese]] with a mild [[common sage|sage]] flavour. The first Sage Derby production began in the seventeenth century in [[England]]. The green color comes from sage  and colouring added to the [[curd]]s, producing a marbling effect and subtle herb flavour. The color is obtained either by mixing sage leaves in the curd before pressing, or by the addition to the main curd of "green curd" obtained by the aid of the juice of green corn. In the latter case, the sage flavor is obtained by the use of sage extract. [[Parsley]], [[spinach]] and [[marigold]] leaves, bruised and steeped before use, are sometimes employed in place of sage leaves.
 Originally, Sage Derby was only made for festive occasions such as harvest and Christmas, but today it is available all year round.