Bushra Griffith
Cheddar cheese is not naturally orange. The pigment comes from the addition of a yellow-orange carotenoid called annatto, which is obtained from the seeds of the tropical shrub Bixa Orellana. In the 1600s, cheesemakers in England added colouring agents such as saffron, marigold, and carrot juice to their cheese to mask the white colour of the low-fat cheese they were selling as a high-quality product. This tradition of colouring cheese then carried over to the US.
| Characteristics | Values |
|---|---|
| Natural colour of cheese | White or yellowish |
| Natural colour of milk | White or yellowish |
| Reason for orange colour | Addition of annatto, a food colouring |
| Other colourings used | Saffron, marigold, carrot juice, paprika, turmeric |
| Reason for colouring | Indication of quality, visual recognition, marketing |
| Origin of annatto | Seeds of the tropical achiote tree |
| Region of origin | Southwest England, Ireland, U.S. |
Explore related products
What You'll Learn
- The natural colour of cheddar cheese is a light, creamy yellow
- The orange colour comes from the addition of annatto, a food colouring
- Cheesemakers add annatto to maintain the visual recognition of their regional cheese
- The colour orange became associated with cheese, which is why American cheese and cheese snacks are orange
- The orange colour was also used to indicate high-quality cheese
The natural colour of cheddar cheese is a light, creamy yellow
Cheddar cheese is not naturally orange. In its natural state, cheese is a white or light, creamy yellow colour. The orange pigment is added to the cheese by the manufacturers.
The colour of the cheese can also be indicative of its quality. In the 17th century, milk produced by cows that grazed on higher-quality grass was considered to be of better quality and had a more yellowish colour. This was because the cows' diet contributed to the flavour of the milk, making it more flavoursome. As a result, the cheese produced from this milk, which also had a yellowish colour, was considered to be of higher quality and commanded a higher price.
Today, the orange colour of cheddar cheese is typically achieved by adding annatto, a yellow-orange carotenoid and natural food colouring derived from the seeds of the tropical achiote tree. Annatto has been used since the 18th century when it was discovered among imported goods from South America. It was originally associated with high-quality cheese and was used to distinguish premium cheese from lower-quality varieties. Other natural colourings that have been used in the past include saffron, marigold, carrot juice, and turmeric.
The addition of annatto or other colourings to cheddar cheese is primarily for aesthetic purposes and to maintain the visual recognition of the cheese. It is not an indicator of quality or flavour, as modern dairy practices have reduced the seasonal variation in milk colour. The true difference between cheddars lies in the cheesemaking process, including factors such as the culture used, milk choice, manufacturing method, and aging.
Breaking Down Cheddar Cheese Soup: A Step-by-Step Guide
You may want to see also
The orange colour comes from the addition of annatto, a food colouring
Cheddar cheese is not naturally orange. In its natural state, cheese is a white or yellowish colour. The orange colour comes from the addition of annatto, a food colouring.
Annatto is a natural food colouring derived from the seeds of the tropical achiote tree. It is added to give cheddar a rich orange hue. Annatto was first imported from Latin America as early as the 16th century and was associated with high-quality cheese. As it became more widely available and cheaper, it started to be used to colour more common varieties of cheese, such as cheddar.
Annatto is added directly to the cheese milk at the start of the cheese-making process. Different concentrations are added depending on the cheese recipe and/or variety. Approximately 20% of the annatto added is lost in the whey stream, with 80% remaining in the cheese curd.
The colour of cheese can also vary due to the diet of the cows that produce the milk. Cows that graze on grass and flowers with high levels of beta-carotene will produce milk with a more yellowish colour. This milk typically has a better flavour and is of higher quality. In the 17th century, cheesemakers began adding colourings to their cheese to pass them off as full-fat, naturally yellowish-orange cheese. Today, most cows are not grazing on the same kinds of grasses, so the milk does not have the same yellowish colour. However, the habit of dyeing cheese orange has remained because it is what people are used to seeing.
Raw Milk Cheddar Cheese: What's the Difference?
You may want to see also
Cheesemakers add annatto to maintain the visual recognition of their regional cheese
The colour orange became associated with cheese, which explains why American cheese and cheese snacks are orange. The colour usually comes from annatto, a condiment and food colouring made from the seeds of the achiote tree. Since the colour does not affect the flavour or texture of the cheese, consumers can choose whichever cheddar they prefer.
Cheddar cheese was initially produced from cows that grazed on grass rich in beta-carotene, which gave their milk an orange pigment. This hue became a marker of high-quality cheese, so producers of lower-quality, lower-fat cheese added pigment from saffron, marigold, and carrot juice. The technique moved to the US with cheesemakers in Wisconsin, Ohio, and Indiana, who wanted to ensure a uniform colour throughout the year.
The colour of cheese changes depending on whether the cows are eating beta-carotene-rich grass in the spring or hay in the winter. To maintain the visual recognition of their regional cheese, cheesemakers began to add dying agents like carrot juice, saffron, and marigold. The trend of orange-hued cheddars spread to the US with early settlers. Over time, with the advent of chemical dyes, the hallmark cheddar tint eventually became the bright orange commonly found in cheese cases.
Annatto is imported from Latin America and was associated with high-quality cheese. As it became more widely available and cheaper, it started to be used in more common varieties of cheese. Annatto is added directly to the cheese milk at the start of the cheesemaking process. Different concentrations are added depending on the cheese recipe and/or variety.
Cheddar Cheese: An Acidic Cheese Conundrum
You may want to see also
Explore related products
The colour orange became associated with cheese, which is why American cheese and cheese snacks are orange
The colour orange became associated with cheese due to its link with high-quality cheese. In the 17th century, cows that grazed on high-quality grass and certain field flowers produced more yellowish milk. This was due to a higher beta-carotene intake. As a result, the cheese made from this milk tasted better, was of higher quality, and commanded a higher price. This orange hue thus became a marker of high-quality cheese.
To mimic this orange hue, producers of lower-quality, lower-fat cheese added pigments from saffron, marigold, and carrot juice. Later, annatto, a food colouring made from the seeds of the achiote tree (native to South America), was used. Annatto was associated with high-quality cheese and carried a certain status, as it was an imported item. The Dutch started colouring their Gouda with annatto around the same time. So, it became fashionable to have orange cheese, as it was seen as a marker of high-quality cheese.
This tradition of colouring cheese then carried over to the United States, with cheesemakers in Wisconsin, Ohio, Indiana, and New York continuing to colour their cheese orange to distinguish their product from the white cheese made in New England and New York. This is why American cheese and cheese snacks are orange.
Cheddar Cheese Carbs: A Nutritional Breakdown
You may want to see also
The orange colour was also used to indicate high-quality cheese
The orange colour of cheddar cheese has a long and fascinating history. While the natural colour of cheese is a white or creamy yellow, the orange hue of cheddar became a marker of quality. In the 17th century, cows that grazed on high-quality grass and certain flowers produced milk with a more yellowish colour. This milk made from summer or spring grazing had a better flavour and was of higher quality and price. Thus, the orange colour came to be associated with high-quality cheese.
The orange colour was not only a marker of quality but also an indicator of the type of milk used. Milk from cows that grazed on beta-carotene-rich grass had a distinct yellowish or orange hue. This colour was a result of the beta-carotene in the grass, which is a type of carotenoid. So, when cheesemakers began skimming off the rich yellow cream for butter production, they were left with whiter cheese. To maintain the recognisable colour of their regional cheese and indicate the use of high-quality milk, cheesemakers added natural dyes like carrot juice, saffron, and marigold.
The addition of these dyes was a form of early visual branding. The orange colour became associated with cheese itself, and this perception was further reinforced by the use of orange dyes in cheese products like Cheetos and macaroni and cheese. The orange colour also helped distinguish cheddar from other types of cheese, such as the typically white cheese made in New England and New York.
The specific type of dye used to colour cheddar has evolved over time. Initially, cheesemakers used natural dyes like saffron, marigold, and carrot juice. Later, they discovered annatto, a dye derived from the seeds of the tropical achiote tree, which had less impact on the flavour and texture of the cheese. Annatto became the standard dye for colouring cheese and was associated with high-quality cheese varieties like Gloucester or Leicester.
Today, the orange colour in cheddar is mostly achieved through the use of annatto, a natural food colouring with little effect on the cheese's taste or nutritional value. While some consumers are moving towards dye-free "white" cheddar, the bright orange hue of cheddar remains a familiar and preferred choice for many.
Cheddar Cheese: Real or Not?
You may want to see also
Frequently asked questions
Cheddar cheese is orange because of the addition of a yellow-orange colouring carotenoid called annatto. Annatto is obtained from the outer coats of the seeds of the tropical shrub Bixa Orellana.
No, milk does not contain a naturally occurring orange pigment, and therefore cheese in its natural state is a white or yellowish colour.
In the 17th century, milk varied greatly with the seasons. Pasture-fed cows that fed on beta-carotene-rich grass in the spring and summer months produced a flavoursome yellow milk, which contributed to the cheese's superior flavour profile. As a result, the yellow-orange colour became associated with high-quality cheese. To maintain the visual recognition factor of their regional cheese, cheesemakers began to add colouring agents like annatto, carrot juice, saffron and marigold to their cheese.
No, the small amounts of annatto needed to create the orange colour have little effect on the cheese's taste or nutritional value.
Annatto is a natural food colouring derived from the seeds of the tropical achiote tree.
