Randy Chandler
The colour of cheese is a curious topic. Cheddar, for example, is often associated with a bright orange hue. However, the natural colour of cheddar cheese is actually a pale yellow, and the orange shade is typically achieved through the use of dyes. So, what's the story behind the orange cheese? It turns out that the colour of cheese can be influenced by the diet of cows, specifically the amount of grass they consume, which affects the beta-carotene levels in their milk. In the past, cows that grazed on grass rich in beta-carotene produced milk with a more yellowish or orange tint, and this colour became associated with higher-quality cheese. To enhance their profits, some cheesemakers in the 17th century started adding colourings like saffron, marigold, and carrot juice to their lower-quality, white cheese to make it resemble the coveted orange shade. This tradition of colouring cheese has persisted, and today, annatto, a natural food colouring from the seeds of the achiote tree, is commonly used to give cheddar its iconic orange hue.
| Characteristics | Values |
|---|---|
| Reason for orange cheese | The orange pigment was a marker of quality cheese. |
| Colour pigment | Beta-carotene |
| Sources of beta-carotene | Grass, hay, flowers, and certain types of cows |
| Dyes used | Saffron, marigold, carrot juice, annatto, paprika, and artificial dyes |
| Reason for adding dyes | To standardise the colour of cheese |
| Impact of colour on flavour | No impact |
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What You'll Learn
- The natural colour of cheddar cheese is a pale yellow
- The orange colour comes from dyes, such as annatto, paprika, saffron, marigold, and carrot juice
- The colour of cheese changes depending on the diet of the cows
- The orange colour was a marker of high-quality cheese
- The colour of cheddar does not impact its flavour
The natural colour of cheddar cheese is a pale yellow
Over time, cheesemakers began to add colouring to their cheese to indicate a higher-quality product. This practice was also used to standardise the colour of cheese, as the natural colour of cheese can vary depending on the diet of the cows. Today, annatto, a food colouring made from the seeds of the achiote tree, is commonly used to colour cheddar cheese orange. Other dyes used include paprika, saffron, marigold, and carrot juice.
The colour of cheddar cheese does not affect its flavour, and the difference between orange and white cheddar is primarily aesthetic. The taste of cheddar cheese is influenced by factors such as the brand, age, and location of production. Sharper-tasting cheddars tend to be aged for longer periods, usually for a few years, while milder cheddars are aged for shorter durations.
While the colour of cheddar cheese is often associated with its quality and flavour, the two are not directly linked. The addition of dyes to standardise the colour of cheese has led to a variety of colours being sold as cheddar cheese, ranging from pale milk to bright orange. The natural colour of cheddar cheese is a pale yellow, and the orange colour is achieved through the addition of dyes, which has become a common practice in the cheese industry.
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The orange colour comes from dyes, such as annatto, paprika, saffron, marigold, and carrot juice
The colour of cheese is influenced by the diet of the cows that produce the milk. In the 17th century, cows that grazed on grass high in beta-carotene produced milk with a rich, orange pigment. This colour became associated with high-quality cheese. However, cheesemakers who skimmed the cream from the milk to sell separately were left with low-fat cheese made from white milk. To pass off their product as high-quality cheese, they began adding dyes such as saffron, marigold, and carrot juice.
Over time, the colour orange became the default for cheese, as seen in American cheese and cheese snacks. Today, annatto, a food colouring made from the seeds of the achiote tree, is commonly used to achieve the orange hue in cheddar cheese. Other dyes used include paprika and artificial dyes. While the colour of cheese may vary, from pale milk to bright orange, the use of dyes is primarily for aesthetic purposes and does not impact the flavour of the cheese.
The natural hue of cheddar cheese is a pale yellow, which can vary depending on the brand, age, and location. The ageing process affects the taste of sharp cheddar cheese, with milder cheddars aged for a shorter time and sharper cheddars aged for longer periods, up to several years. The colour of cheese can also change seasonally, as cows transition from eating beta-carotene-rich grass in spring to hay in winter.
Cheesemakers may add dyes to their cheese to achieve a uniform colour throughout the year and to distinguish their product. The addition of dyes allows for a consistent appearance from batch to batch and season to season. While the orange colour in cheese may be aesthetically pleasing and associated with quality, it is important to note that it does not affect the flavour or texture of the cheese.
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The colour of cheese changes depending on the diet of the cows
The colour of cheese is influenced by a variety of factors, including the breed of the cow and their diet. The diet of the cows plays a significant role in determining the colour of the resulting cheese. Cows that consume more grass and flowers tend to produce milk with higher levels of beta-carotene, a yellow carotenoid compound, resulting in a more golden hue in the cheese. This phenomenon was observed in England during the 17th century, where cheddar cheese derived its orange colour from the beta-carotene-rich diet of cows.
Beta-carotene is a valuable nutrient and a precursor to vitamin A. In societies where vitamin A deficiency was prevalent, the presence of beta-carotene in cheese indicated its nutritional value, making it a marker of high-quality cheese. The colour of cheese can vary from pale yellow to deep orange, depending on the breed of cow and the season. During seasons when fresh, beta-carotene-rich grass is scarce, dairy animals may be fed hay, silage, or preserved grass, resulting in a paler colour in the cheese.
Goat and sheep milk cheeses, on the other hand, are typically white in colour. This is because goats and sheep metabolise beta-carotene differently, converting it into colourless Vitamin A. Additionally, their diet contains fewer sources of beta-carotene compared to cows, resulting in lower levels of this pigment in their milk. The breed of animal can also impact the colour of cheese, with different breeds of cows potentially exhibiting varying levels of beta-carotene in their milk.
While the colour of cheese can provide insights into the animal's diet and milk quality, it is important to note that artificial colourants are often added to standardise or enhance the colour. Annatto, a natural colourant derived from the seeds of the achiote tree, is commonly used to give cheese a yellow or orange hue. Other dyes, such as paprika or artificial dyes, may also be added to achieve the desired colour. However, these added colourants typically do not impact the flavour of the cheese.
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The orange colour was a marker of high-quality cheese
In the 17th century, English cheesemakers realised that they could increase their profits by skimming off the cream from milk and selling it separately or making butter from it. However, this resulted in the loss of colour in the remaining milk, which was then used to make cheese. The natural orange pigment in milk is carried in the fatty cream, and its absence made the cheese appear less vibrant. To compensate for this, cheesemakers added colouring agents such as saffron, marigold, carrot juice, and annatto, a tropical plant-based dye. This deception allowed them to pass off their low-fat cheese as a high-quality, full-fat product.
The natural orange hue in cheese was originally due to the diet of cows, specifically the consumption of grass rich in beta-carotene. Beta-carotene is the same pigment that gives carrots and other orange vegetables their characteristic colour. Certain breeds of cows, such as Jersey and Guernsey, produced milk with a richer colour due to their diet. The cheese made from this milk often had a yellowish or orange pigment, which became associated with higher-quality cheese.
Over time, the colour orange became synonymous with cheese itself. This association led to the widespread addition of annatto, a colouring agent derived from the seeds of the achiote tree, to achieve a uniform colour in cheese throughout the year. The tradition of colouring cheese carried over to the United States, particularly in states like Indiana, Ohio, and Wisconsin. However, it did not gain popularity in New England, where there was a preference for naturally white cheddar cheese.
Today, the colouring of cheese is primarily an aesthetic choice and does not impact flavour. The orange colour in cheese is now often viewed as an indicator of sweetness, with darker oranger cheddars in the western US being sweeter than their lighter-coloured counterparts on the east coast. The natural orange colour in cheese was once a marker of quality, but modern cheesemaking techniques have decoupled this association, allowing for a variety of cheese colours without sacrificing taste or quality.
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The colour of cheddar does not impact its flavour
The colour of cheddar cheese does not impact its flavour. The natural hue of cheddar cheese is a pale yellow, but in supermarkets, one can find cheddar cheese in a wide range of colours, from pale milk to bright orange. The colour of the cheese is influenced by the diet of the cows; the more grass they consume, the more beta carotene is present, which leads to a yellow tinge in the milk. This was considered a mark of quality in the 17th century, and so cheesemakers would add colouring from saffron, marigold, carrot juice, and annatto to their cheese to indicate higher quality.
Today, annatto, a colouring agent made from ground-up seeds of the annatto tree, is often used to colour cheddar cheese. While there are regional preferences for different colours of cheddar, the colour does not impact the flavour. The colour of cheddar cheese is primarily an aesthetic choice. The flavour of cheddar cheese is influenced by factors such as the aging process, the quality of the milk, the bacteria used in the culturing process, and the moisture content of the final product.
Cheddar cheese typically ages for about a year to 18 months, but some cheddars are aged for six years or longer, producing a much sharper flavour. During the aging process, cheddar cheese loses some of its moisture, becoming firmer with hard, salt-like crystals. These crystals form when lactose in the cheese breaks down into lactic acid, which binds with calcium ions to create calcium lactate crystals. The longer a cheddar cheese ages, the sharper its flavour becomes.
The tradition of colouring cheese arose in England in the 17th century when cheesemakers realized they could make more money by skimming off the cream and selling it separately or making butter from it. This resulted in low-fat cheese made from white milk, which they disguised by adding colouring to make it appear like higher-quality, full-fat cheese. The tradition of colouring cheese then carried over to the United States, particularly in states like Indiana, Ohio, Wisconsin, and New York. However, it did not catch on in New England, where there was a preference for naturally white cheddar cheese.
In conclusion, while the colour of cheddar cheese may vary due to the diet of cows or the addition of colouring agents, it does not impact the flavour. The flavour of cheddar cheese is influenced primarily by factors related to the aging process and the quality of the milk used.
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Frequently asked questions
The orange colour of cheese is due to the beta-carotene-rich diet of dairy cows. Beta-carotene is the orange-hued pigment found in carrots.
No, the colour of cheese does not affect its sharpness. The sharpness of cheese depends on the aging process.
Artificial colouring is added to cheese to standardise its colour from batch to batch and season to season.
No, artificial colouring does not affect the taste of cheese.
Some natural colourings used to dye cheese include saffron, marigold, carrot juice, and annatto.
