Kamil Perry
Annatto is a natural food colouring derived from the seeds of the achiote tree (Bixa orellana). It is used to dye cheese bright yellow, orange or red. The colour comes from carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. Annatto is commonly used in Latin American and Caribbean foods, and is added to cheese to create a visual impact. It is believed that cheese with a higher yellow tone was considered a better cheese as it signalled that the cows that produced the milk were fed on grass high in beta-carotene. Annatto is added to cheese in small amounts and does not affect the flavour, although it may add textural elements.
| Characteristics | Values |
|---|---|
| What is annatto | An orange-red condiment and food coloring |
| Where does it come from | Derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas |
| How is it used | Ground to a powder or paste, or extracted with hot water, oil, or lard |
| Why is it used in cheese | To add color and/or flavor, and to create a visual impact |
| Does it affect flavor | Not noticeably for most people, but some detect a slight change |
| Does it affect texture | Yes, it can make the cheese more succulent and impact shelf life |
| How much is used | A small amount, e.g. 5.75 fluid ounces per 925 gallons of milk |
| Where to buy | Available at Formaggio Kitchen and online cheese supply stores |
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What You'll Learn
Annatto's history as a cheese colorant
Annatto is a natural colourant derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas. The colour comes from carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds.
The use of annatto as a colourant in cheese is believed to date back to the 17th century. According to one theory, English cheesemakers of the time realised they could make more money by skimming the cream from their milk, churning it into butter, and then making cheese with the skimmed milk. However, this reduced-fat cheese was noticeably paler than cheese made with whole milk. To fool consumers, cheesemakers introduced colourants to imitate the colour of higher-quality cheese. Initially, these colourants included saffron, marigold, and carrot juice, but annatto was later adopted for this purpose.
The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume, the "Huishoudelyk Woordboek" (or "Household Dictionary"). Other historical documents from the period confirm that annatto was being used to colour cheese by the mid-18th century.
In England, annatto was added to Gloucester cheese as early as the 16th century to allow inferior cheese to be sold as the higher-quality Double Gloucester. This practice was later adopted in other parts of the UK for cheeses such as Cheshire, Red Leicester, and Cheddar. Today, many modern processed cheese products, such as American cheese and Velveeta, use annatto as a colourant.
Annatto is also used in cheeses from other countries, including Mimolette from France and Leyden from the Netherlands. Mimolette, one of France's oldest cheeses, is believed to have originated in the 1670s during the Franco-Dutch War, which cut off the trade of Dutch Edam cheese to France. The orange colour of Mimolette is thought to have been a "snub" at the Dutch royal House of Orange.
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How to prepare annatto for cheese
Annatto is a natural food colouring derived from the seeds of the achiote tree (Bixa orellana). It is commonly used to impart a yellow to red-orange colour to cheese and other foods. The colour comes from carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. Annatto is widely used in Latin American and Caribbean cuisines and is added to cheese to create a visual impact.
To prepare annatto for cheese, you can follow these steps:
Step 1: Sourcing Annatto Seeds
Purchase annatto seeds from a reputable spice merchant or food colouring supplier. Ensure that the seeds are intended for culinary use and are free from any contaminants or artificial additives.
Step 2: Grinding the Seeds
Grind the annatto seeds into a fine powder using a mortar and pestle, spice grinder, or food processor. The grinding process may take several minutes, and it is important to achieve a consistent powder consistency. Sift the ground annatto through a fine-mesh strainer to remove any larger chunks that remain.
Step 3: Creating a Paste (Optional)
For a more concentrated colour, you can mix the annatto powder with a small amount of hot water, oil, or lard to create a paste. This step is optional but can make it easier to incorporate the annatto into your cheese mixture.
Step 4: Measuring and Adding to Cheese
Follow a cheese recipe that includes annatto, or experiment with adding small amounts of annatto to your existing recipe. Start with a conservative amount, as too much annatto may alter the flavour and texture of the cheese. The amount of annatto needed will depend on the desired colour intensity and the type of cheese being made.
Step 5: Mixing and Incorporating
Incorporate the annatto powder or paste into your cheese mixture thoroughly. Ensure that the colouring is evenly distributed throughout the cheese curds or batter to achieve a consistent colour. Follow the remaining steps of your cheese recipe, including any aging or curing processes.
Note: Keep annatto and annatto-coloured cheese out of contact with salts, as this may affect the colour and texture. Always label your cheese creations and store them properly to enjoy the fruits of your labour!
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Annatto's impact on cheese texture
Annatto is commonly used to impart a yellow, orange, or red hue to cheese. It is derived from the seeds of the achiote tree, native to tropical regions of the Americas. While annatto is primarily used for its colour, it is believed to also impart a slight change in flavour, with a nutty, sweet, and peppery taste.
The addition of annatto to cheese dates back to the 17th century when it was used to imitate the colour of finer summer cheeses. Today, annatto is used to create a visual impact and is added by home cheesemakers to brighten the colour of their cheese.
The impact of annatto on cheese texture is a more complex topic. While some sources claim that annatto does not affect the flavour or texture of the cheese, others suggest that it can lead to textural changes. For example, Sarah Appleby of Appleby's Dairy in northwest England notes that their white Cheshire cheese has a drier, more obvious crumble compared to their hued Cheshire, which contains annatto. Similarly, William Clarke of the Leicestershire Handmade Cheese Company observes that the curds of their Shropshire Blue cheese, which contains annatto, hold onto more whey, resulting in a more succulent and meaty texture.
The moisture retained in the cheese due to the presence of annatto can also impact the propagation of blue mould and the shelf life of the cheese once it is cut. However, it is important to note that the perceived impact of annatto on cheese texture may be influenced by the interaction of annatto with other factors, such as the composition of milk and cultures used in cheese production.
In conclusion, while annatto is primarily known for its colouring properties, there is some evidence to suggest that it can also influence the texture of cheese, although the specific effects may vary depending on the unique characteristics of each cheese variety and production process.
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Annatto's effect on cheese flavour
Annatto is commonly used to impart a yellow, orange, or red hue to cheese. It is derived from the seeds of the achiote tree (Bixa orellana), a small evergreen native to tropical regions from Mexico to Brazil. While annatto is primarily used for its colour, it is also said to have a slight effect on the flavour and aroma of cheese, described as "slightly peppery with a hint of nutmeg".
The addition of annatto to cheese is believed to not affect flavour in any perceptible way. However, some cheese enthusiasts claim that it does produce a slight change in flavour. The colour of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. Norbixin, in particular, is said to bind to dairy proteins during cheesemaking, imparting colour and stability without affecting flavour because it is used in minuscule amounts.
Annatto is also believed to bring textural elements to the cheese-making process. For example, in the production of Shropshire Blue, the curds are only slightly yellow at first but become more orange as they drain, and the annatto sticks to the fat protein matrix. This results in the cheese holding onto more whey, making it more succulent and meaty. Similarly, Appleby's Dairy in northwest England produces a sunset-orange Cheshire cheese by adding just 5.75 fluid ounces of annatto to every 925 gallons of milk. The coloured version is said to have a juicier crumb than its white counterpart.
Historically, annatto was introduced to cheese-making to imitate the more intense colours of finer summer cheese. In the 16th century, English cheesemakers added colourants to inferior cheese to masquerade as the best Double Gloucester, with annatto later becoming a common ingredient in other English cheeses such as Cheshire and Red Leicester. In the 17th century, the Dutch traded annatto with indigenous communities in Guyana and Suriname, later selling it in the Netherlands as 'paint'. The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume, Huishoudelyk Woordboek (Household Dictionary).
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Annatto alternatives
Annatto is a natural food colouring added to cheese to give it a yellow, orange, or red hue. It is derived from the seeds of the achiote tree (Bixa orellana), a small evergreen native to the tropical regions of the Americas. While annatto is widely used, some cheesemakers may opt for alternatives. One reason for this is that annatto can stain fingers and other surfaces it comes into contact with. Additionally, annatto has been linked to rare cases of food-related allergies.
One alternative to annatto is saffron, which was historically used as a colourant in cheese before annatto was introduced. Marigold and carrot juice were also traditionally used to imitate the intense colours of finer summer cheeses. These natural alternatives can be used to achieve similar yellow and orange hues in cheese.
In recent years, a new colouring ingredient called WhiteWhey has been developed as an alternative to annatto. WhiteWhey is a beta-carotene-based product that reduces colour transfer to the whey, which is desirable for food product manufacturers who require white whey. With WhiteWhey, cheesemakers can maintain the same yellow to red shades in their cheese while reducing colour transfer by 85-95%.
Another alternative to annatto is to simply leave the cheese in its natural white colour. Some cheesemakers may choose to do this if they are happy with the natural colour of their cheese and do not feel the need to add colour. This can be especially true for cheeses made with high-quality milk from grass-fed cows, which tends to have a naturally higher yellow hue due to the beta carotene in the grass.
While not a direct alternative, it is worth noting that some cheesemakers may opt for other natural colourants or spices to achieve specific colours or flavours in their cheese. For example, the traditional orange hair of the Tsàchila tribe in Ecuador is achieved using crushed annatto seeds, but other natural colourants could potentially be used to achieve a similar effect.
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Frequently asked questions
Annatto is a natural food colouring derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas. It is used to impart a yellow to red-orange colour to foods, and sometimes for its flavour and aroma.
Annatto is added to cheese to give it a yellow, orange, or red hue. It is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the colour and flavour principles from the seeds with hot water, oil, or lard, which are then added to the cheese.
Most people cannot noticeably detect a change in flavour due to the use of annatto. However, some die-hard cheese lovers may pick up on a slight change in flavour. Additionally, some anecdotal evidence suggests that annatto brings textural elements to the cheese, making it more succulent or meaty.
