Bushra Griffith
The yellow colour of cheddar cheese has a long and interesting history. The cheese, named after the town of Cheddar in England, was traditionally a pale to mid-yellow colour due to the beta-carotene in the grass that dairy cows grazed on. The pigment was transferred to the cow's milk, and the cheese made from it was considered a mark of quality. Over time, cheese makers began adding food colouring to their cheese to make it seem like authentic cheddar, and this practice spread throughout the world. Today, the yellow colour of cheddar is usually obtained through the addition of annatto, a condiment that imparts an orange colour, or other natural dyes like carrot juice and saffron.
| Characteristics | Values |
|---|---|
| Colouring Agent | Beta-carotene, Annatto, Titanium dioxide (E171) |
| Colouring Agent Source | Grass consumed by cows, Achiote tree |
| Colour | Yellow, Orange, White |
| Taste | No difference in taste between yellow and white cheddar |
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What You'll Learn
The natural colour of cheddar cheese is white or yellow
The natural colour of cheddar cheese can be white or yellow, and the shade depends on the cows' diet. When cows graze on grass that is rich in beta-carotene, the pigment is transferred to their milk, giving it a yellowish-orange tint. This pigment is then carried over into the cheese during the cheesemaking process, resulting in the characteristic yellow hue of cheddar.
Beta-carotene is a natural pigment found in plants, and it is responsible for the orange colour of carrots, pumpkins, and sweet potatoes. Similarly, cows that consume grass with high levels of beta-carotene will produce milk with a higher concentration of this pigment.
The traditional method of producing cheddar cheese involved using the milk of Jersey or Guernsey cows that grazed on grass. This is why, for centuries, cheddar cheese had a natural yellowish-orange colour. However, in the 17th century, English cheesemakers discovered that they could increase their profits by skimming off the cream from the milk and selling it separately or making butter from it. This practice resulted in cheese with a lighter colour, as the cream contained more fat, which binds to the beta-carotene pigment.
To compensate for the loss of colour, cheesemakers began adding food colouring to their cheese. Annatto, a natural dye derived from the seeds of the achiote tree, is commonly used to enhance the yellow colour of cheddar cheese. It gives the cheese a deep, golden hue. Titanium dioxide (E171) is another food colouring that is sometimes added to cheese to make it whiter.
Today, the colour of cheddar cheese can vary from ivory to light yellow, and even orange. The shade depends on the presence of beta-carotene and annatto, with yellow cheddar containing these pigments and white cheddar lacking them. Interestingly, the colour of cheddar cheese does not affect its flavour, and both yellow and white cheddar can have varying levels of sharpness and tanginess.
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The diet of cows determines the colour of the cheese
The colour of cheese, especially cheddar, has long been a topic of debate among enthusiasts. The orange pigment of cheddar cheese is traditionally derived from beta-carotene, a natural pigment found in plants. When cows graze on grass, they ingest beta-carotene, which is then transferred to their milk. During cheese production, the fat in the milk binds to the beta-carotene, resulting in the characteristic yellow hue of cheddar.
Cows' diet plays a crucial role in determining the colour of the cheese produced from their milk. For centuries, cheddar cheese was made from the milk of Jersey or Guernsey cows that grazed on fresh grass. The grass was rich in beta-carotene, which is responsible for the orange colour of carrots, pumpkins, and sweet potatoes. As cows digest the grass, the orange/yellow pigment is transferred to the milk fat, resulting in the distinctive colour of cheddar cheese.
Cheese maker Nat Bacon from Vermont observes a noticeable change in the colour of cheese when cows start eating grass in early May. This shift in colour is due to the cows' consumption of grass high in beta-carotene, which affects the pigment of their milk.
While the natural colour of cheddar cheese can vary from pale to mid-yellow, some manufacturers enhance the yellow hue by adding annatto, a natural dye derived from the seeds of the achiote tree. Annatto imparts a deep, golden colour to the cheese. The addition of annatto and other colourings to cheddar cheese has been a widespread practice, especially in the US, to make the cheese more appealing to consumers and stand out in the market.
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Beta-carotene in the grass makes the milk richer in colour
The colour of cheddar cheese depends on several factors, including the breed of cow, their diet, and the addition of food colouring. While some manufacturers add annatto, a natural dye derived from the seeds of the achiote tree, to enhance the yellow colour, the traditional source of cheddar's yellow hue is beta-carotene in the grass consumed by cows.
Beta-carotene is a natural pigment found in plants, including the grass that cows graze on. When cows eat grass rich in beta-carotene, they ingest this pigment, which is then transferred to their milk. During the cheesemaking process, the fat in the milk binds to the beta-carotene, resulting in the characteristic yellow colour of cheddar cheese.
Breeds of cows such as Jersey and Guernsey, which are often used for dairy production, produce milk that is naturally richer in beta-carotene due to their grass-based diet. As a result, the cheese made from their milk tends to have a more pronounced yellow or orange colour. This was considered a mark of quality in the past, as seen in historical accounts of King Henry II of England purchasing large quantities of cheddar cheese in 1170.
The colour of cheddar cheese can vary from pale ivory to a deep yellow-orange hue. The addition of food colouring, such as annatto, can enhance the yellow colour, making it more appealing to consumers. However, the natural colour of cheddar, influenced by the beta-carotene in the grass, also plays a role in its final appearance.
In recent times, with the shift from pasture-based dairy production to feed lots, the natural colour of cheddar cheese has become paler. To compensate, some producers have experimented with alternative natural colourings, such as flower extracts, carrot juice, and saffron, to achieve the desired yellow shade.
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Annatto seeds are used to dye the cheese orange
The yellow to orange colour of cheddar cheese is often obtained through the addition of food colouring. Annatto, a natural condiment and food colouring, is commonly used to dye cheese orange. It is derived from the seeds of the achiote tree (Bixa orellana), a small evergreen native to tropical parts of South and Central America. The colour of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The more norbixin in an annatto preparation, the more yellow it is, and a higher level of bixin gives it a more orange hue.
Annatto seeds are also known as 'roucou' or 'achiote', the latter being the name of the tree and the spice in Nahuatl, a language spoken in Mexico. The seeds have a multitude of red seeds, and it is the red flesh of these seeds that yields the yellow or orange colouring in cheeses. The seeds can be ground to a powder or paste, or the colour can be extracted with hot water, oil, or lard, which is then added to the cheese. To create a colourant, annatto seeds can be soaked in boiling water, and the resulting deep orange water can be used to colour cheese.
Annatto has been used to colour cheese since at least the 18th century, when it was introduced by Dutch traders who had established colonies in Guyana. While annatto is safe for most people when used in food amounts, it may cause allergic reactions in those who are sensitive.
The addition of annatto to cheese can be controversial, as some people prefer cheese with a more natural colour. However, others enjoy the visual impact that annatto provides. The amount of annatto added to cheese can vary, resulting in different hues ranging from light yellow to bright orange or even red.
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The colour of the cheese can be deepened during the ageing process
Additionally, the breed of cow can also play a role in the colour of the cheese. Milk from certain breeds of cows, such as Jersey and Guernsey, tends to be richer in beta-carotene due to their grass-heavy diet, resulting in a more orange hue in the cheese. This was particularly notable in the production of cheddar cheese, which originated in the English town of Cheddar, and was made using the milk of these cow breeds.
While the natural colour of cheddar cheese can range from pale to mid-yellow, or even orange, the addition of food colouring has become a common practice to enhance its hue. Annatto, a natural dye derived from the seeds of the achiote tree, is often added during the cheesemaking process to impart a deep, golden colour. This tradition of adding food colouring is not limited to cheddar cheese, but is also seen in other varieties such as Gouda, where annatto is commonly used to achieve a yellow shade.
The ageing process itself can also impact the colour of cheese. As cheese ages, its colour can deepen and intensify. This is particularly true for harder or semi-hard cheeses like cheddar, which can take several weeks to a few months to produce. The ageing process allows time for the development of colour and flavour compounds, resulting in a more mature and vibrant cheese.
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Frequently asked questions
Cheddar cheese is yellow due to the presence of beta carotene, a fat-soluble yellow pigment and antioxidant found in grass. After a cow chews the cud, beta-carotene dissolves into the animal’s fat stores and ends up in fat globules in its milk.
Yes and no. While beta carotene can give cheese a natural buttery yellow color, some cheeses are tinted with a yellow-orange vegetable dye called annatto, which is made from the seeds of the achiote tree.
In the 17th century, English cheesemakers realized that they could make more money if they skimmed off the cream and sold it separately. They then made their cheeses from skimmed milk, which produced a less desirable off-white color. To make their cheese look more like full-fat cheese, they began dyeing their cheese with annatto.
