Kamil Perry
The colour of cheese is not naturally occurring and is added to enhance its appearance. The pigment in cheese comes from the food cows eat, specifically the beta-carotene found in grass and clover. The more grass cows eat, the more beta-carotene ends up in the milk, making the cheese more yellow. In the winter, when cows eat less grass and more hay, beta-carotene levels drop, resulting in whiter cheese. Annatto, a natural colourant derived from the seeds of the achiote tree, is also commonly added to cheese to make it more yellow or orange.
| Characteristics | Values |
|---|---|
| Reason for colour | The colour of cheese comes from the diet of the animal the milk is sourced from, or from colourants added by the cheesemaker |
| Diet effect on colour | ß-carotene is found in grass and clover. The more grass cows eat, the more ß-carotene ends up in the milk, making the cheese more yellow. Goat and sheep milk cheeses are whiter because they break down ß-carotene into colourless Vitamin A |
| Colourants | Annatto, a colourant derived from the seeds of the achiote tree, is added to milk to deepen its colour. It is used in liquid form and does not affect flavour |
| Colourants | In the past, traditional British territorial cheeses were coloured with carrot juice, turmeric, marigold petals, and saffron |
| Colourants | Colour is added to cheese to make it look more appealing to customers and to standardise the colour of milk |
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What You'll Learn
The role of beta-carotene in milk
Beta-carotene is a naturally occurring member of the carotenoids family, which can be found in plants, fruits, and vegetables. Beta-carotene is present in cow's milk but is absent in the milk of buffalo, goats, and ewes. This is because these animals metabolize beta-carotene into vitamin A, which is then passed into their milk. Beta-carotene is also known as provitamin A because it is easily converted into vitamin A (retinol) by the human body.
Beta-carotene is found in high amounts in grass and clover. Therefore, the more grass cows eat, the more beta-carotene ends up in their milk, and the more yellow the cheese produced from that milk will be. Beta-carotene is a carotenoid, which contributes to the characteristic yellow hue associated with dairy products.
Beta-carotene is also present in human milk. Studies have shown that beta-carotene concentrations in breast milk and serum are increased after a single beta-carotene dose in lactating women. The data showed that a single 60-mg supplement of beta-carotene sustained elevated beta-carotene concentrations in serum and milk for more than a week in normal mothers but did not affect the concentrations of other major carotenoids, retinol, or alpha-tocopherol.
Beta-carotene has been linked to improved eye health and cognitive function. It also plays a key role in metabolism as part of enzymes and co-enzymes and acts as an antioxidant, preventing undesired oxidative processes in the body.
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Annatto as a natural colourant
Annatto is a natural colourant derived from the seeds of the achiote tree (Bixa orellana). The tree is indigenous to South America and yields a brown, heart-shaped, prickly fruit. Inside the fruit are a multitude of red seeds, which yield a yellow or orange colour when used as a dye.
Annatto has been used as a colouring agent in various cuisines from Latin America, the Caribbean, the Philippines, and other countries where it was introduced by Spanish and Portuguese colonisers in the 16th century. In these contexts, annatto is often ground into a paste or powder and mixed with other seeds or spices.
In cheese, annatto is added directly to the milk to create a yellow or orange hue. The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume, but it is believed that the practice of adding colourants to cheese may have originated with cheesemakers attempting to imitate the more intense colours of finer summer cheese. Annatto was likely introduced to even out the seasonal colour fluctuation and yield a colour consumers associated with quality.
Today, annatto is used in cheeses such as Mimolette, Red Leicester, and Cheddar to create a visual impact and enhance the rind colour. It is also used in processed cheese products such as American cheese and Velveeta. While annatto does not affect the flavour of cheese, its presence can indicate where the cheese was made and how it might taste.
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Regional preferences for cheese colour
While cheese is popular worldwide, its consumption and production are more prominent in some regions than others. This is due to a combination of historical, cultural, and genetic factors. For example, in Asia, the consumption of dairy products has been relatively limited compared to other regions due to geographical, climatic, and agricultural factors. The lack of dairy-producing animals, such as cows, in many Asian regions has contributed to the rarity of cheese in local cuisines. Additionally, lactose intolerance is more prevalent among people of Asian descent, with a high percentage of the population experiencing difficulty digesting dairy. As a result, cheese has historically been associated with an unsavoury lifestyle in some Asian societies, further reducing its consumption.
In contrast, Western populations, particularly those of European ancestry, have a higher tolerance for lactose and a longer history of cheese consumption. This is partly due to the presence of dairy-producing animals and the availability of milk as a source of vitamin D in regions with limited sun exposure. As a result, cheese has become a more integral part of the diet and culture in these regions.
The types of cheese produced and preferred in different regions also vary. In the Mediterranean and Middle Eastern regions, where preservation was a challenge due to hotter climates, cheeses like feta were heavily salted to extend their shelf life. White brined cheeses are also commonly consumed in the Middle East and are categorised as fresh, semi-hard, or ripened in brine. In cooler parts of Europe, such as the Alps, a wider variety of fresher cheeses like Gouda or Havarti are enjoyed. The colour of these cheeses can range from deep yellow to stark white, depending on factors such as the diet of the animal producing the milk and the ageing process.
Italian cheeses are known for their diversity and rich history, with each region offering unique flavours and textures that reflect their culinary heritage. French cheeses, such as Camembert and Brie, also have distinct characteristics and are recognised for their creamy, spreadable texture and earthy flavours.
While regional preferences for cheese colour are not explicitly mentioned, it can be inferred that the colour of cheese produced in a region may be influenced by the local climate, animal diet, and traditional practices, which in turn shape the preferences of the local population.
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The history of cheese colourants
The colour of cheese has long been associated with its quality, flavour, and desirability. In the past, the colour of cheese was an indication of its quality, with the beta-carotene pigment found in the fat of milk from pasture-fed cows giving the milk a yellow tinge, which was considered desirable. This yellow cheese was also richer in flavour and highly sought-after.
Over time, cheese colourants became a way to enhance the appearance of cheese and make it more appealing to customers. Traditional British territorial cheeses, such as Cheshire, Red Leicester, and Shropshire Blue, were initially coloured with various agents, including carrot juice, turmeric, marigold petals, and even homegrown saffron. These colourants gave the cheese a distinct red or orange hue that was not naturally occurring in milk.
However, in the 18th century, a new colourant was introduced – annatto. Derived from the seeds of the achiote tree (*Bixa Orellana*), annatto has been used for centuries to dye textiles, cosmetics, and even Aztec paintings in South America and the Caribbean. Imported from the Americas, annatto replaced local colourants as it produced a more vibrant colour with less impact on texture and flavour. Cheesemakers added annatto to the milk, which gave cheese a yellow or orange hue, depending on the amount added.
Today, annatto is still the preferred natural vegetable colourant for cheese, widely used in the food industry. While the colour of cheese is primarily for aesthetic purposes, it continues to influence customer buying decisions, with more colourful cheese assumed to be more flavourful.
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The psychology of cheese colour
The colour of cheese has a profound effect on consumer psychology and purchasing behaviour. Colour is a powerful piece of information that influences customer buying decisions. The history of cheese colour and its impact on consumer preferences is fascinating.
Cheese colour is not naturally occurring in milk and is often added to enhance the cheese's appearance. The main reason cheese-makers colour their cheese is for aesthetics. In the past, milk quality was inconsistent, and cheese-makers added colour to produce a more uniform, year-round tinge. The beta-carotene pigment found in the fat of milk from full-fat, pasture-fed cows gives the milk a yellow tinge, which was considered desirable. Cheese made from this milk was richer in flavour and had a yellow colour, making it highly sought-after.
The colour of cheese can also indicate where it was made and how it might taste. For example, in New England, cheesemakers and shoppers favour white cheddar with little to no annatto added, resulting in a sharp and punchy flavour. In contrast, cheddars from the Midwest and West Coast tend to contain more annatto, giving them a darker orange colour and a milder, slightly acidic and sweeter taste.
The amount of grass cows eat also affects the colour of cheese. β-carotene is found in high amounts in grass and clover, so when cows consume more grass, their milk contains more β-carotene, resulting in a deeper yellow colour of cheese. In the winter, when cows' diets consist mostly of hay, β-carotene levels drop, resulting in whiter cheese.
Cheese colour can also be influenced by the addition of annatto, a natural colourant derived from the seeds of the achiote tree (Bixa Orellana), which is native to South America and the Caribbean. Annatto has been used for centuries to dye textiles, cosmetics, and even Aztec paintings. In cheesemaking, annatto is added directly to the milk and does not affect flavour, even though it offers clues about a cheese's origin and taste.
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Frequently asked questions
The color of cheese comes from the type of milk used and any additives or dyes. For example, the beta-carotene in cow's milk from grass-fed cows results in a more yellow cheese, while goat and sheep milk cheeses are whiter because beta-carotene is broken down into colorless Vitamin A.
Annatto is a natural colorant derived from the seeds of the achiote tree, which is native to Central and South America. It has been used to dye cheese for over 200 years and is added directly to the milk to give cheese a yellow or orange hue.
The color of cheese was historically seen as an indication of quality, with more colorful cheese assumed to be more flavorful. In the past, cheese-makers would add color to produce a more uniform, year-round hue, and to mask the true color of high-acid curds.
No, annatto does not affect the flavor of cheese, even though it is used in larger quantities when cooking. However, it does offer a clue about where the cheese was made and how it might taste.
Yes, traditional British territorial cheeses like Cheshire, Red Leicester, and Shropshire Blue were initially colored with various agents such as carrot juice, turmeric, marigold petals, and homegrown saffron.
