Derby Sage: Cheese recipe brought back to county after 125 years

Robert Gosling, owner of Hartington Creamery, took over Fowlers Cheese this year

Production of a Derbyshire cheese has been brought back to the county for the first time in 125 years.

Hartington Creamery, at Pikehall, Derbyshire, has acquired the recipe for Sage Derby after taking over Fowlers Cheese, which started making the product in 1670.

The recipe followed Fowlers after the company moved to Warwickshire in 1898.

The cheese will be made using milk from the Derbyshire Dales, with sage layered throughout the product.

Described as firm, open and creamy, the cheese was initially created for harvest and Christmas festivities.

Alan Salt, cheesemaker of more than 50 years at Hartington, said bringing the recipe back to Derbyshire was "special".

Alan Salt has been making cheese for more than 50 years

"It's being made in Derbyshire and that's more important nowadays than it's ever been," he said.

"People want to know where their food comes from.

"One of the reasons it was made was for special occasions because it looked a bit different.

"At Christmas and harvest time in autumn, it was put out on the table and it was green and white - a bit of colour, bit of flavour.

"It was ceremonial but also sage has been used for thousands of years for medicinal purposes."

Robert Gosling, owner of Hartington Creamery, said it was currently maturing its first batches, which are a couple of weeks away from being ready.