Randy Chandler
The colour of cheese is a result of various factors, including the diet of the cows providing the milk, the addition of food colouring, and the type of cheese being produced. The yellow colour in cheese is often due to the presence of beta-carotene, a pigment found in grass that cows digest, resulting in a yellow tint in the milk fat. Additionally, cheese makers have historically added food colouring to enhance the yellow hue, originally using natural ingredients like saffron, marigold, carrot juice, and annatto. Today, annatto, a mild spice, is commonly used to make cheese more yellow or orange, especially in cheddar and Gouda cheeses.
| Characteristics | Values |
|---|---|
| Reason for yellow cheese | The yellow color in cheese comes from the beta-carotene in the grass eaten by cows. |
| Beta-carotene | A fat-soluble yellow pigment and antioxidant found in grass. |
| Annatto | A yellow-orange vegetable dye made from the seeds of the achiote tree. |
| Marigold petals | Used as a natural dye. |
| Carrot juice | Used as a natural dye. |
| Saffron | Used as a natural dye. |
| Skimmed milk | Cheese made from skimmed milk is white, indicating lower quality. |
| Full-fat milk | Milk from cows eating fresh grass is yellower due to beta-carotene. |
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What You'll Learn
The role of beta-carotene
The yellow colour in cheese comes from beta-carotene, a fat-soluble yellow pigment and antioxidant found in grass. When cows eat primarily green growing grass, the butterfat in milk is tinted a natural yellow or orange colour, which in turn makes whole milk cheese yellow. Beta-carotene is responsible for the orange colour of carrots, pumpkins, and sweet potatoes, and it is also found in grass.
Cows that eat fresh grass produce milk with a higher beta-carotene content, which results in more yellow cheese. The colour of the cheese can vary depending on the season, as cheese made from spring and summer milk tends to be more yellow than cheese made from fall and winter milk, due to the increased abundance and nutrition of grass during those seasons.
Beta-carotene is not the only factor that affects the colour of cheese. The type of cow and the enzymes used in cheese production can also play a role. For example, milk from Jersey cows tends to be whiter because they do not process carotene in the same way as other cows. Additionally, the amount of enzyme added during cheese production can affect the colour of the final product.
In some cases, cheese makers have been known to enhance the yellow colour of their cheese by adding annatto, a yellow-orange vegetable dye made from the seeds of the achiote tree. This practice first began in the 16th century when farmers wanted to make their low-fat cheese look more like high-fat cheese, which commanded a higher price. Today, annatto is still commonly added to cheddar and Gouda cheeses to satisfy consumer expectations and standardize the colour of the cheese.
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The use of annatto
When cows consume primarily green grass, the butterfat in their milk takes on a natural yellow or orange hue due to the presence of beta-carotene in the grass. However, when the cream is skimmed from the milk, the resulting cheese made from this skimmed milk appears plain white, indicating a lower fat content. By adding annatto, cheesemakers can enhance the yellow colour of their cheese, making it more aesthetically appealing to consumers and commanding higher prices.
Annatto is particularly prominent in the production of cheddar and Gouda cheeses. Cheddar, one of the oldest yellow cheeses, was traditionally produced from the milk of Jersey or Guernsey cows that grazed on grass rich in beta-carotene, resulting in its characteristic orange colour. However, with the shift from pasture-based dairy production to feed lots, natural cheddar often has a much paler hue. To compensate for this colour difference, cheesemakers like Nat Bacon from Vermont add annatto to achieve the expected yellow shade.
It is important to note that annatto does not alter the flavour of the cheese. Its sole purpose is to enhance the colour, addressing issues of inconsistent cheese colour due to seasonal variations in cow diets. The use of annatto allows cheesemakers to standardise the appearance of their product, satisfying consumer expectations of what cheese should look like.
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Historical context
The tradition of colouring cheese dates back several centuries. In the 17th century, English cheesemakers started skimming milk to sell the cream and butter separately, leaving them with skimmed milk to make cheese from. This resulted in a whiter cheese, which was not well-received by customers. To hide the fact that they had removed the cream, cheesemakers began adding colourings to their cheese to make it appear more high-quality and appealing. These colourings included annatto, saffron, marigold, carrot juice, and carotene-rich plants.
The practice of colouring cheese then carried over to the United States, particularly in states such as Indiana, Ohio, Wisconsin, and New York, where cheesemakers have a long history of colouring cheddar. The motivation for this tradition was partly marketing, as it helped cheesemakers achieve a uniform colour and made their products stand out.
Today, the majority of cheese manufacturers still opt for natural colourants, such as annatto, turmeric, and saffron, due to consumer preferences for products with minimal artificial additives. These natural dyes provide colour and can also impart a slightly nutty or pleasant flavour that complements the cheese.
While the primary colour of cheese is yellow, it is important to note that the tradition of colouring cheese did not catch on in all regions. For example, New England dairy farms in the United States are known for their naturally white cheddar cheese, and dyed cheese is much less common in the United Kingdom.
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Natural alternatives to annatto
The yellow to orange colour in cheese is produced by the chemical compounds bixin and norbixin, which are classified as carotenoids. Carotenoids are naturally present in the grass and clover that cows eat, and the more grass the cows eat, the more carotenoids end up in the milk, and subsequently, the cheese.
Annatto is a natural food colouring derived from the seeds of the achiote tree, which is native to tropical regions from Mexico to Brazil. It is commonly used to impart a yellow or orange colour to cheese and other foods. However, annatto has been linked to rare cases of food-related allergies.
Saffron
Saffron is a natural colourant that can be used to give cheese a yellow hue. It is derived from the stigma of the saffron crocus flower and has a long history of use as a colouring agent in food and textiles. Saffron has a strong, distinctive flavour and aroma, so it can affect the taste of the cheese.
Marigold
Marigold petals or extracts can be used as a natural alternative to annatto to give cheese a yellow colour. Marigold has been used as a food colouring agent for centuries and is known to be safe for consumption. It has a mild, slightly sweet taste that may complement the flavour of the cheese.
Carrot Juice
Carrot juice is another natural option for colouring cheese yellow. Carrots contain beta-carotene, which is a carotenoid pigment that gives carrots their characteristic orange colour. Carrot juice has a mild, slightly sweet taste and is often used in natural food colouring applications.
Beta-Carotene
Beta-carotene is a naturally occurring carotenoid pigment found in plants, especially in carrots, sweet potatoes, and dark, leafy greens. It is responsible for the orange or yellow colour of these vegetables. Beta-carotene can be extracted and used as a natural food colouring to give cheese a yellow hue. It has no significant impact on the flavour of the cheese.
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The impact of cow diet
The colour of cheese is influenced by the diet of the cows that produce the milk used to make it. When cows eat primarily green grass, the beta-carotene—a fat-soluble yellow pigment and antioxidant found in grass—colours the butterfat in milk yellow or orange. This, in turn, makes the cheese produced from this milk yellow.
Cows fed on pasture diets produce milk with a higher beta-carotene content, resulting in more vibrantly coloured cheese that can range from pale yellow to deep orange. This is supported by studies that found a correlation between pasture feeding and the colour of milk, with cheese produced from the milk of cows fed grass silage exhibiting a more yellow colour.
The impact of a cow's diet on the colour of cheese is further influenced by the time of year. Cheese made from milk produced in spring and summer tends to be more naturally yellow due to the abundance of grass during these seasons. Conversely, cheese made from milk produced in autumn and winter may be less yellow.
In addition to influencing the colour of cheese, a cow's diet can also affect its flavour and nutritional profile. Grass-fed cheese is believed to have a more complex and diverse flavour profile, with floral, herbal, nutty, fruity, or earthy notes. It also contains higher levels of omega-3 polyunsaturated fatty acids and conjugated linoleic acid.
However, it is important to consider the disadvantages of a pasture diet for cows. Cows on pasture diets produce less milk daily and over a year compared to those fed total mixed rations (TMR). TMR diets, which include forages, grains, protein feeds, minerals, vitamins, and additives, have proven to be efficient in maintaining cow health and high milk production levels.
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Frequently asked questions
The yellow colour in cheese comes from beta-carotene, a pigment found in grass that cows eat.
Beta-carotene is a fat-soluble yellow pigment and antioxidant found in grass.
Beta-carotene is produced by grass as it grows. Dry grass has less beta-carotene as it has already been broken down.
The amount of beta-carotene in the grass cows eat depends on the type of grass and the season. Grass-fed cows get more carotene in their diet, and this makes the milk more yellow. Cheese made from milk in the spring will often look different from milk from the same cows in other seasons.
Yes, cheese can be made more yellow by adding annatto, a mild spice used in Filipino and Latin American cooking. Annatto is made from the seeds of the achiote tree and does not affect the flavour of the cheese.
