Randy Chandler
Yellow cheese is made through the addition of dyes such as annatto, saffron, marigold, and carrot juice. Cheesemakers first started adding these dyes to their cheese in the 16th century to make low-fat cheese look more like high-fat cheese, which commanded a higher price. The natural pigment beta-carotene, found in grass, also contributes to the yellow color of cheese, especially in the spring when cows' diets consist of more fresh grass.
| Characteristics | Values |
|---|---|
| Reason for yellow cheese | Yellow colour indicates higher vitamin content and is a sign of quality. |
| Yellow cheese is more popular and can be sold at a higher price. | |
| Yellow colour is due to beta-carotene in the grass eaten by cows. | |
| Beta-carotene is released during the cheesemaking process. | |
| Yellow colour is also due to the addition of dyes such as annatto, saffron, marigold, and carrot juice. | |
| Examples of yellow cheese | Shelburne Farms' clothbound cheddar |
| French mimolette | |
| Wisconsin cheddar |
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What You'll Learn
The role of beta-carotene in the cheesemaking process
Beta-carotene is a yellow pigment that is found in grass and other plants. When cows graze on grass, they store beta-carotene in their fat. This beta-carotene is then passed into the cow's milk, giving it a yellow tint. During the cheesemaking process, the beta-carotene is released from the milk and becomes visible, giving the cheese a yellow colour.
Beta-carotene is a type of carotenoid, which are yellow, orange, or red pigments found in plants. Carotenoids are fat-soluble, which means they are absorbed and stored in the fat of animals that eat them. Cows that graze on grass high in beta-carotene, such as those on the grassy hillsides of Shelburne Farms in Vermont, will produce milk with a higher beta-carotene content. This, in turn, will result in cheese with a deeper yellow colour.
The amount of beta-carotene in the milk and resulting cheese can vary depending on the diet of the cow. For example, during the winter months when cows are typically fed grains and hay instead of grass, the beta-carotene content in their milk is lower, resulting in a less yellow cheese. Similarly, different breeds of cows may produce milk with varying levels of beta-carotene, with Jersey and Guernsey cows known for their richer-coloured milk due to the grass they eat.
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Why cheese was historically dyed yellow
Cheese has been a part of human history for millennia, with its origins dating back to at least 5,500 years ago in what is now Poland. Over time, cheese-making spread across Europe, and by the Middle Ages, it had become a staple food for many communities. One of the most common and beloved types of cheese is the yellow variety, but have you ever wondered why cheese is dyed yellow?
The practice of dyeing cheese yellow has ancient roots. In the past, cheese was often colored to indicate its quality and origin. The yellow color was associated with high-quality, mature cheeses that had been properly aged. This tradition of using color to signify quality and maturity in cheese can be traced back to the ancient Romans, who are known to have added various substances to their cheeses to enhance or alter their color.
Additionally, the type of milk used in cheese-making can influence its natural color. For example, cheese made from cow's milk tends to be lighter in color, while cheese made from sheep or goat milk can have a more yellowish or beige tint. In the past, when refrigeration and preservation techniques were less advanced, the color of the cheese could also indicate its freshness and safety for consumption.
Another reason for the historical dyeing of cheese yellow relates to the use of annatto, a natural coloring agent derived from the seeds of the achiote tree. Annatto has been used for centuries in South America and was later adopted by European cheese-makers. It not only adds a desirable yellow-orange hue to the cheese but also contributes to a smoother texture and more favorable flavor. Annatto also has antimicrobial properties, which may have been beneficial in the days before modern sanitation practices.
While the tradition of dyeing cheese yellow has ancient roots, modern cheese-makers have largely moved away from artificial coloring. Today, many cheeses achieve their yellow color naturally through the cheese-making process itself, which includes the cooking and pressing of curds, as well as the addition of natural colorants like annatto or carrot juice. This shift towards natural coloring reflects consumers' preferences for more natural and minimally processed foods.
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The use of annatto as a dye
The practice of dyeing cheese with annatto began in England during the 16th century. At that time, cheese made from whole fat was considered a sign of quality, and farmers could charge higher prices for it. However, if farmers skimmed the cream from the milk to sell separately, the remaining low-fat milk would produce plain white cheese, which was considered inferior. To disguise this, English cheesemakers began adding natural dyes such as saffron, marigold petals, or carrot juice to their cheese, making it appear more like the high-fat variety.
When commercial cheese production took off in the United States in the 19th century, dyeing with annatto became standard. This was due to the inconsistent colour of cheese produced from milk with varying levels of beta-carotene, which depended on the season. Cheese made from milk produced in spring and summer, when cows had access to more grass, tended to be more yellow than cheese made from milk produced in fall and winter. Adding annatto helped standardize the colour of the cheese, making it more visually appealing to consumers.
Today, cheesemakers continue to use annatto for various reasons. It helps maintain a consistent colour throughout the year, distinguishes similar products from each other, adds visual interest, and preserves tradition. One example of an annatto-dyed cheese is French Mimolette, which is so deeply coloured that wedges resemble cantaloupe slices.
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The effect of a cow's diet on the colour of its milk
The colour of a cow's milk is influenced by its diet, particularly the amount of green grass or pasture it consumes. When cows eat primarily green grass, their milk takes on a natural yellow or orange hue due to the presence of beta-carotene in the grass. Beta-carotene is a pigment that dissolves into the cow's fat stores and ends up in the milk's fat globules. This gives the butterfat in the milk a yellow tint, which is more concentrated in whole milk.
Breeds such as Jersey and Guernsey cows are known for producing milk with a richer colour due to the beta-carotene content in the grass they consume. The milk from these cows tends to have a higher fat content, which contributes to the deeper colour. Additionally, the seasonality of the cow's diet can impact the colour of its milk. For example, cheese made from spring and summer milk tends to be more yellow than cheese made from fall and winter milk, as grass is more abundant during those seasons.
During the cheesemaking process, the beta-carotene pigment becomes visible and more concentrated as the fat membranes dissolve and the protein clusters loosen. As a result, the fattiest cheeses, especially those made from the milk of cows grazed on open pasture, exhibit a deeper yellow or orange colour. Conversely, more acidic cheeses like cottage cheese and feta retain their white colour due to their dense protein structures.
In the past, cheese makers would sometimes add colouring agents such as saffron, marigold, carrot juice, or annatto to their cheese to enhance its yellow or orange appearance. This practice originated from 17th-century England, where cheesemakers would skim off the cream from milk to sell separately or make butter, resulting in a lower-fat cheese with a paler colour. By adding colouring agents, they could pass off their cheese as higher-quality, full-fat cheese.
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The impact of colour on the price of cheese
The colour of cheese has a significant impact on its price, with yellow and orange cheeses often commanding a higher price than their white counterparts. This phenomenon can be traced back to the 16th and 17th centuries when English and American cheesemakers realised they could increase their profits by skimming the cream from milk to sell separately or make butter. This left them with low-fat milk and cheese, which was white and considered inferior to whole-fat, naturally yellow cheese. To deceive consumers and fetch a higher price, cheesemakers began adding colourings to their cheese, such as saffron, marigold, carrot juice, and later annatto, to mimic the colour of full-fat cheese.
The association between colour and quality persisted, and even today, yellow and orange cheeses are often perceived as more flavourful and desirable than white cheeses. This perception has allowed cheesemakers and retailers to charge a premium for yellow and orange varieties. For example, in the early days of cheddar cheese, which is naturally white or yellowish, cheesemakers could charge more for their product by adding dye to create a more intense yellow colour. This practice continues today, with cheesemakers using annatto to maintain colour consistency, distinguish their products, and appeal to consumer preferences.
The impact of colour on cheese pricing is further influenced by regional and cultural factors. For instance, in the Southern United States, there is a preference for high-colour cheese, while other markets, like Chicago and the West, favour lighter shades or even white cheese. Additionally, historical events have played a role in shaping cheese colours and their associated values. During the tensions between Great Britain and the 13 colonies, American cheesemakers began dyeing their cheddar orange with annatto to differentiate it from the English white cheddar that was under boycott.
While the addition of colourings to cheese may have originated from deceptive practices, it has now become a standard operating procedure in the cheese industry. Cheesemakers use colour to meet consumer expectations, maintain consistency, and differentiate their products in the market. The impact of colour on the price of cheese highlights how visual appeal and perception of quality can significantly influence the valuation of a product, even when the colour is not always an indicator of superior quality.
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Frequently asked questions
The pigment beta-carotene is responsible for the yellow colour of cheese. Beta-carotene is found in the grass cows eat, and it dissolves into the animal's fat stores, which end up in the milk. During the cheesemaking process, the pigment is released, and the fat membranes dissolve, making the beta-carotene visible.
The colour of cheese can depend on the diet of the cow, and therefore the season. In the past, cheese made from milk collected in the spring and summer was naturally yellower than cheese made from milk collected in the fall and winter. To keep the colour consistent, some cheesemakers add colouring.
Cheesemakers have used natural colourings such as saffron, marigold, carrot juice, and annatto, a yellow-orange vegetable dye made from the seeds of the achiote tree.
