Randy Chandler
Cheddar cheese is a beloved dairy product that comes in a variety of colors, most notably yellow and white. The color of cheddar cheese is influenced by the diet of the cows from which the milk is sourced, with pasture-fed cows producing milk with higher levels of beta-carotene, resulting in a deeper yellow hue. Historically, cheesemakers in the 17th century began adding dyes to their cheese to indicate higher fat content and quality, establishing a preference for orange cheddar that persists in some regions today.
| Characteristics | Values |
|---|---|
| Natural colour | White or yellowish |
| Colour added | Annatto, saffron, marigold, carrot juice, paprika |
| Cows' diet | Grass, hay |
| Milk contains | Beta-carotene |
| Region | England, Wisconsin, Ohio, Indiana, Vermont |
| Type | White cheddar, orange cheddar, blue cheddar |
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What You'll Learn
- The natural colour of cheddar cheese is white or a light, creamy yellow
- The orange colour comes from the beta-carotene in a cow's diet
- Cheesemakers add dye to cheddar cheese to indicate higher quality and full-fat content
- Annatto, a food colouring made from the seeds of the achiote tree, is used to colour cheddar orange
- White and orange cheddars differ in taste and texture
The natural colour of cheddar cheese is white or a light, creamy yellow
Over time, the colour orange became associated with cheese, which is why American cheese and cheese snacks like Cheetos are orange. The orange colour in cheese today typically comes from annatto, a food colouring made from the seeds of the achiote tree, or paprika. Annatto has been used to dye cheese for over 200 years, giving cheddar a consistent colour throughout the year.
Cheddar cheese was originally produced in Cheddar, England, from cows that grazed on grass high in beta-carotene, resulting in milk with an orange pigment. This hue became associated with high-quality cheese, and producers of lower-quality cheese began adding pigments from saffron, marigold, and carrot juice to mimic the colour.
In the 17th century, English cheesemakers realised they could increase their profits by skimming off the cream from milk to sell separately or make butter. They then added dye to their white cheese to pass it off as the full-fat, naturally yellowish-orange cheese that was popular in London. This tradition of colouring cheese was carried over to the United States by cheesemakers in Wisconsin, Ohio, Indiana, and New York.
Today, cheddar cheese that has not been dyed orange is often labelled as ""white cheddar"" or "Vermont cheddar", even if it was not produced in Vermont. The colour of cheddar cheese does not affect its flavour or texture, so consumers can choose the variety they prefer based on personal taste and preferences.
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The orange colour comes from the beta-carotene in a cow's diet
The orange colour in cheddar cheese comes from beta-carotene, a red-orange pigment found in plants and fruits, especially carrots and colourful vegetables. Beta-carotene is an antioxidant that inhibits the oxidation of other molecules and protects the body from free radicals, which damage cells through oxidation. A diet rich in beta-carotene is thought to provide numerous health benefits, including a reduced risk of heart disease and cancer.
In the context of cheddar cheese, the beta-carotene comes from the diet of the cows that produce the milk used to make the cheese. In the seventeenth century in England, cows that grazed on grass rich in beta-carotene produced milk with a higher concentration of this pigment, resulting in cheese with a deeper yellow or orange colour. This hue became associated with high-quality cheese, and producers of lower-fat cheese began adding pigments from sources like saffron, marigold, and carrot juice to mimic this colour.
Today, the orange colour in cheddar cheese is often achieved through the use of annatto, a food colouring made from the seeds of the achiote tree, which is native to tropical regions in Central and South America. Annatto has been used to dye cheese for over 200 years and provides a consistent colour year-round, regardless of the cow's diet.
It is important to note that beta-carotene is also present in milk, and the natural colour of cheese can vary depending on the diet of the cow. Pasture-fed cows that consume fresh grass in the spring produce milk with higher beta-carotene levels, resulting in cheese with a deeper yellow hue. In the winter, when cows primarily eat hay, the beta-carotene levels in their milk decrease.
While dietary sources of beta-carotene are generally considered beneficial, taking beta-carotene supplements may have adverse effects, especially for individuals with certain health conditions or those taking specific medications. It is always advisable to consult with a healthcare professional before introducing any new supplements to your diet.
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Cheesemakers add dye to cheddar cheese to indicate higher quality and full-fat content
The colour of cheddar cheese is influenced by the diet of cows and the season. In the spring, when cows consume fresh grass, their milk contains higher levels of beta-carotene, resulting in a deeper yellow colour in the cheese. Conversely, during winter, when cows feed primarily on hay, the beta-carotene levels in their milk decrease, leading to a paler cheese.
Historically, the orange hue of cheddar cheese became associated with high-quality, full-fat cheese. This perception emerged in seventeenth-century England, where cheddar cheese was produced from cows that grazed on beta-carotene-rich grass. To capitalise on this association, producers of lower-quality, lower-fat cheese began adding pigments from sources like saffron, marigold, and carrot juice to mimic the orange colour.
As cheddar cheese gained popularity, cheese shops charged a premium for orange-hued varieties, reinforcing the perception that colour indicated higher quality. This practice led to the addition of dye to white cheeses to deceive consumers into believing they were purchasing authentic, higher-quality cheddar cheese. The more yellow the cheese, the higher the price it could command.
To maintain a consistent colour throughout the year and to distinguish their product from the white cheese prevalent in New England and New York, cheesemakers in states like Wisconsin, Ohio, and Indiana adopted the practice of adding dye. This dye, known as annatto, is derived from the seeds of the achiote tree and has been used to colour cheese for over 200 years. While it alters the colour, annatto does not significantly affect the flavour or texture of the cheese.
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Annatto, a food colouring made from the seeds of the achiote tree, is used to colour cheddar orange
Cheddar cheese is not always yellow or orange. In its natural state, it is white or yellowish. The orange colour was historically a signifier of high-quality cheese made from grass-fed cows. In the 17th century, cows in England were fed a diet of grass that was high in beta-carotene, which gave their milk an orange pigment. This colour became associated with high-quality cheese, and producers of lower-quality cheese added pigment from saffron, marigold, and carrot juice to mimic the colour.
Over time, the colour orange became associated with cheese itself, and today, the colour often comes from annatto, a food colouring made from the seeds of the achiote tree. The achiote tree, also known as the annatto tree, grows in the tropical regions of Central and South America. When the tree flowers, it produces spiky pods that contain annatto seeds and a vibrant red pulp. These pods are ground into a powder or extract, which is used to colour cheese.
Annatto has been used to dye cheese for over 200 years and gives cheddar a consistent colour throughout the year. The natural colour of cheese can vary depending on a cow's diet, with milk containing higher levels of beta-carotene in the spring when cows feed on fresh grass, and lower levels in the winter when they consume hay. By adding annatto, cheesemakers can ensure a uniform colour for their product.
Annatto does not affect the flavour or texture of the cheese, so consumers can choose between orange or white cheddar based on their preference. However, it is important to note that the ageing process of cheddar influences its taste and texture, with younger cheese being sweeter, milder, and softer, while longer-aged cheddar develops a harder, more acidic, and piquant character.
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White and orange cheddars differ in taste and texture
Cheddar cheese is a natural cheese that is relatively hard and off-white in its natural state. However, certain colourings such as annatto, a condiment made from the seeds of the achiote tree, are often added to give it an orange hue. This practice originated in 17th-century England, where cows fed on a grass diet high in beta-carotene produced milk with an orange pigment, which came to be associated with high-quality cheese.
Today, the colour of cheddar cheese can vary from white to yellow-orange, depending on the season, the cow's diet, and the addition of colourings. While the colour itself does not significantly affect the flavour or texture of the cheese, white and orange cheddars can differ in other ways. For example, the maturation period and additives used to enhance flavour can create variations in taste and texture between different cheddars.
White cheddars, often labelled as "Vermont cheddar" or "New York-style cheddar", tend to be sharper and more acidic, while also being softer than milder-tasting varieties. Orange cheddars, on the other hand, may have a slightly nuttier flavour due to the addition of annatto. Additionally, the length of time cheddar is aged affects its texture and taste, with younger cheese being milder, softer, and melting more readily, while longer-aged cheddar becomes harder and more piquant.
The texture of cheddar can range from firm to slightly crumbly, and mature cheddar may contain large cheese crystals of calcium lactate. The sharpness of cheddar is associated with the levels of bitter peptides in the cheese, which contribute to the overall perception of its flavour. While some people prefer their cheddar sharp and tangy, others might opt for a creamy, milder variety. Ultimately, the choice between white and orange cheddar comes down to personal preference for taste and texture, as both types offer unique sensory experiences.
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Frequently asked questions
No, cheddar cheese is not always yellow or orange. In its natural state, cheddar cheese is a white or creamy yellowish color.
Centuries ago in England, certain breeds of cows, such as Jersey and Guernsey, produced milk with a natural yellowish-orange pigment due to the beta-carotene in the grass they ate. This pigment in the milk was considered a marker of high-quality, full-fat cheese. Cheesemakers began adding dyes like saffron, marigold, carrot juice, and annatto to their white cheeses to trick buyers into thinking they were getting authentic, higher-quality cheddar cheese.
Yes, orange cheddar cheese has been dyed with annatto, a food coloring made from the seeds of the achiote tree, or other additives.
No, the small amounts of annatto needed to create the orange color do not noticeably affect the flavor or texture of the cheese.
Not necessarily. The original orange color indicated higher quality because it was associated with full-fat, naturally yellowish-orange cheese from grass-fed cows. However, today's orange cheddar may be dyed to achieve a uniform color throughout the year, regardless of the cows' diet.
