Patrick Oconnell
White cheddar cheese is a variety of cheddar cheese that is often aged for a few months to several years, resulting in a denser and stronger-tasting cheese compared to milder, softer, and younger cheddars. While the colour of cheddar cheese does not inherently affect its flavour, white cheddar is known for its natural colour, lacking added dyes such as annatto or carrot that are commonly used to create the familiar bright orange hue of orange cheddar.
| Characteristics | Values |
|---|---|
| Colour | Naturally a light, creamy yellow |
| Taste | No difference between white and yellow |
| White Cheddar | No added colour |
| Yellow Cheddar | Colour added, usually annatto |
| Age | White cheddar is often aged longer than standard cheddar |
| Texture | White cheddar is denser |
| Taste | White cheddar is stronger |
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What You'll Learn
- White cheddar is naturally a light, creamy yellow colour
- Artificial flavourings are added to white cheddar-flavoured products to meet consumer expectations
- White cheddar is usually aged for a few months, making it denser and stronger-tasting
- Orange cheddar is coloured using annatto, a natural food dye
- Age is a major factor in determining the taste of cheddar, with young cheddar mild and aged cheddar sharp
White cheddar is naturally a light, creamy yellow colour
Cheddar cheese is naturally a light, creamy yellow colour. This colour can vary, depending on the season and the cows' diet. For example, milk produced in the summer may be more golden due to the fresh forage cows eat during that time. The colour of the milk used in cheesemaking can also vary with the type of feed cows consume. Despite these variations, the natural colour of cheddar falls within the yellow spectrum.
White cheddar, as the name suggests, is a variety of cheddar cheese that appears white. This whiteness is achieved without the addition of artificial colouring agents or dyes. White cheddar is simply cheddar cheese in its natural form, without any colour alteration or additives.
The difference in colour between white and yellow cheddar does not indicate a difference in taste. Cheddar cheese maintains the same flavour profile regardless of whether it contains artificial colouring or not. The taste of cheddar is influenced by factors such as age, with young cheddars being mild and creamy, while aged cheddars develop a sharper, nuttier flavour.
The distinction between white and yellow cheddar is purely cosmetic and arises from historical cheesemaking practices and consumer preferences. In the past, milk used for cheesemaking could vary in colour due to seasonal changes in cow diets, resulting in cheddar cheeses with different hues. To standardise the appearance of cheddar and reduce the visible markers of seasonal variation, cheesemakers began adding annatto, a natural food colouring derived from the seeds of the achiote tree, to create a consistent orange colour.
Today, the addition of annatto or other colourings to cheddar cheese is optional and primarily driven by consumer expectations and brand differentiation. Some consumers associate the colour orange with the familiar, standard variety of cheddar, while others may prefer the uncoloured, natural appearance of white cheddar. Ultimately, both white and yellow cheddars offer the same characteristic cheddar flavour, with the colour having no impact on taste.
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Artificial flavourings are added to white cheddar-flavoured products to meet consumer expectations
White cheddar cheese is often aged for several months, resulting in a denser and stronger-tasting cheese compared to the staple mild and softer cheddar that most consumers are familiar with. This difference in taste and texture is likely why brands distinguish between "white cheddar" and "regular cheddar" in their artificial flavourings.
Food scientists and manufacturers have created a proprietary blend of artificial flavourings to meet consumer expectations of what "white cheddar" should taste like. These flavourings are added to snack and convenience foods labelled as "white cheddar flavour" to create a unique taste profile that consumers expect from this variety of cheddar.
The perception that white cheddar has a stronger flavour than regular cheddar is influenced by the fact that it is often aged longer, resulting in a denser and sharper-tasting cheese. To meet this expected flavour profile, artificial flavourings are added to white cheddar-flavoured products. These flavourings are designed to mimic the complex flavours that develop during the ageing process, such as nutty and buttery notes.
Additionally, the colour of cheddar cheese has historically been influenced by the seasons and the cows' diet. In the past, milk could vary in colour depending on the season, with summer milk appearing more golden due to the fresh forage cows consumed. To reduce the visible markers of seasonal variation, cheesemakers began using annatto, a natural food colouring derived from the seeds of the achiote tree, to colour the milk used for cheesemaking.
While annatto gives cheddar its familiar rich orange hue, it has little effect on the cheese's taste or nutritional value. The addition of artificial flavourings to white cheddar-flavoured products, therefore, serves primarily to meet consumer expectations of a distinct "white cheddar" flavour, rather than accurately representing the subtle differences in taste that may occur due to ageing or other factors.
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White cheddar is usually aged for a few months, making it denser and stronger-tasting
White cheddar cheese is usually aged for a few months, resulting in a denser and stronger-tasting cheese compared to the staple cheddar that most people are familiar with. This staple cheddar is typically not aged for as long, resulting in a milder flavour and softer texture.
The ageing process is a significant factor in determining the taste of cheddar cheese. Young cheddar, which has been aged for a shorter period, tends to have a mild, creamy, and slightly buttery flavour. It is also easy to melt. On the other hand, aged cheddar, like white cheddar, takes on a drier, crumbly texture and a sharper, nuttier flavour. The ageing process can range from a few months to up to 20 years, with longer ageing resulting in a more pronounced flavour and texture.
The longer ageing period of white cheddar contributes to its distinct characteristics. While white cheddar may vary in colour from white to yellow, depending on the season and the cows' diet, it is generally distinguished by its ageing process and resulting denser, stronger taste. This sets it apart from the more commonly consumed mild and softer cheddar varieties.
The distinction between white and "regular" cheddar primarily lies in the ageing process and the resulting taste and texture differences. The term "white cheddar" does not refer to a specific flavour but rather indicates the absence of added colour or dye, as orange cheddar is created by adding annatto, a natural food colouring derived from the seeds of the achiote tree, to the milk used in cheesemaking.
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Orange cheddar is coloured using annatto, a natural food dye
Annatto has been used for centuries for various purposes beyond food colouring. For example, it has been used as body paint, sunscreen, an insect repellent, and to treat disorders such as heartburn, diarrhoea, ulcers, and skin issues. Today, annatto is widely used as a colouring agent in many processed food products, including cheeses, dairy spreads, butter, margarine, custards, cakes, ice cream, and baked goods. It is considered a natural alternative to synthetic food colouring compounds and is of particular commercial value in the United States, as the Food and Drug Administration considers colourants derived from it to be "exempt from certification".
In addition to its culinary uses, annatto has been linked to various health benefits. It is a source of antioxidants like carotenoids, tocotrienols, tocopherols, terpenes, and flavonoids, which protect cells against damage from harmful molecules called free radicals. These free radicals may play a role in diseases such as cancer, heart disease, and Alzheimer's disease. Annatto has also been found to have anti-inflammatory properties and may help to reduce cholesterol levels.
While annatto is generally safe to consume in small amounts, it has been linked to rare cases of food-related allergies, and sensitive individuals may experience side effects such as hives or stomach problems after ingesting it. Despite this, annatto is an important ingredient in the food industry, providing a natural and vibrant colour to a variety of products, including orange cheddar cheese.
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Age is a major factor in determining the taste of cheddar, with young cheddar mild and aged cheddar sharp
The aging process is a key factor in determining the taste of cheddar cheese. While white cheddar is typically aged for several months, resulting in a denser and stronger flavour, the staple cheddar that most people are familiar with is not aged as long and has a milder flavour and softer texture.
Young cheddars, also known as mild cheddars, are aged for a few months and have a creamy, mild flavour. During this time, enzymes begin to break down milk proteins, creating complex flavours and a crumbly texture. As the cheese continues to age, it loses moisture, resulting in a higher melting point and a slightly crumbly texture.
Aged cheddars, on the other hand, are matured for a longer period, typically a year or more. This extended aging process gives the cheese a sharper, more robust, and tangier flavour. The sweetness present in younger cheddars fades, making way for earthy and nutty tastes. Extra-sharp cheddar, aged for 18 months or more, develops even more complex and tangy flavours, with the presence of crunchy crystals known as calcium lactate.
Vintage cheddar, the pinnacle of aged cheddars, is matured for over 12 months and boasts an exceptionally sharp and distinctive flavour. This variety of cheddar is best appreciated on its own or as a centrepiece of a charcuterie board, showcasing its rich flavour and tang. The aging process not only enhances the flavour but also offers benefits such as reduced lactose content, making it more suitable for lactose-intolerant individuals, and an increased concentration of nutrients, including protein, calcium, and vitamin A.
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Frequently asked questions
White cheddar cheese is made from the milk of cows. Depending on the season and the cows' diet, "white" cheddar can look anywhere from white to yellow.
Orange cheddar has had colour added to it, whereas white cheddar has not. Annatto, a natural food colouring derived from the seeds of the tropical achiote tree, is used to dye orange cheddar.
No, the colour does not affect the flavour. Cheddar cheese tastes the same whether it has yellow dye in it or not.
The age of the cheese is a big determining factor in what cheddar tastes like. Young cheddar is usually mild, creamy, slightly buttery, and easy to melt. Aged cheddar, on the other hand, is dry, crumbly, nutty, and sharp.
