Randy Chandler
The sight of pink cheddar cheese is enough to put anyone off, but is it actually bad? Well, it's certainly not good. The pink hue is caused by a 500-year-old additive called annatto, a natural colour used in cheeses, reacting to sunlight or fluorescent lighting. While annatto itself is harmless, the discolouration usually indicates that the cheese has been sitting under lights for too long, and the oxidation that causes the cheese to turn pink can also affect its flavour. In addition, pink spots or plaques on cheese can indicate the presence of bacteria or mould, which can cause food poisoning.
| Characteristics | Values |
|---|---|
| Reason for Cheddar Cheese turning pink | Exposure to oxygen, fluorescent lights, oxidation, or the Maillard reaction of cheese components |
| Additive causing the pink color | Annatto, a seed or spice used in cheese-making for centuries |
| Safety of consuming pink cheddar cheese | Generally not harmful, but may cause food poisoning in some cases |
| Impact on the cheesemaking industry | Considered a defect, resulting in financial loss if caught before shipment |
| Other affected cheeses | Swiss alpine cheese, Italian cheeses like Parmigiano Reggiano and Fontina Val d'Aosta |
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What You'll Learn
- The pink hue on cheddar cheese is caused by a 500-year-old additive called annatto
- The additive annatto is not harmful and has been used in cheese-making for centuries
- Oxidation causes cheese to turn pink, which is why cheddar in the fridge may change colour
- Fluorescent lights in grocery stores can cause the yellow in annatto to bleach, leaving cheese with a pink tinge
- While not harmful, pinking is considered a defect in the cheesemaking industry, and affected wheels are often discarded
The pink hue on cheddar cheese is caused by a 500-year-old additive called annatto
While it may not be appetizing to see pink hues on cheddar cheese, it is not harmful to consumers. The pink hue is caused by a 500-year-old additive called annatto, a natural colourant derived from seeds and used in cheese-making for centuries. The additive itself has been used safely for hundreds of years, and the pink discoloration is due to a chemical change affecting the annatto.
Cheese naturally has bacteria and can develop an ecosystem in the form of mold, which can result in discoloration. While most mold on cheese is safe to scrape off and consume the cheese, it is recommended to discard cheese with pink mold. The presence of pink mold on cheese has been linked to food poisoning, as some types of bacteria that cause food poisoning can produce pink pigments.
The pink hue on cheddar cheese is primarily caused by the oxidation of annatto due to exposure to oxygen, even in sealed packages. Additionally, fluorescent lighting in grocery store display cases can bleach out the yellow component of annatto, leaving an unappealing pink tinge. This discoloration is not harmful but may be off-putting to consumers, resulting in financial losses for cheesemakers.
To prevent pink discoloration, cheesemakers can minimize oxygen exposure during packaging and storage. However, the presence of annatto in cheddar cheese is a traditional and harmless additive, and the pink hue it may develop is not an indication of spoilage or danger. Consumers can rest assured that the pink hue is an aesthetic issue and does not affect the safety of the cheese.
In summary, the pink hue on cheddar cheese is caused by the oxidation of annatto, an additive used for centuries in cheese-making. While it may be visually unappealing, it poses no harm to consumers. Cheesemakers can implement packaging and storage techniques to minimize discoloration, and consumers can be reassured that the pink hue is not an indication of spoiled or unsafe cheese.
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The additive annatto is not harmful and has been used in cheese-making for centuries
While the sight of pink cheese is off-putting to many, it is important to clarify that the additive responsible for this discolouration is not harmful. The additive in question is annatto, a seed and spice that has been used in cheese-making for about five hundred years. Before the practice of dyeing cheese became widespread, annatto was used to impart a rich golden colour to cheese. This was achieved by feeding cows a diet rich in beta-carotene, which resulted in milk with an orange pigment.
However, in the 17th century, English cheesemakers discovered that they could increase their profits by skimming the cream from the milk, which contained most of the orange pigment, and using it to make butter or selling it separately. This led to the loss of the sought-after orange colour in cheese. To compensate, cheesemakers began using annatto to add colour to their cheese.
Annatto's long history in cheese-making does not detract from the fact that pink cheese is considered a defect in the industry. If cheese wheels exhibit this unwanted colour change before shipment, they are often discarded or repurposed, resulting in financial losses for cheesemakers. The pink hue is typically attributed to the bleaching effect of fluorescent display lights in grocery stores or oxidation due to prolonged exposure to air.
While the additive annatto is not harmful, it is important to exercise caution with any mould that may develop on cheese. While some types of mould can be safely scraped off, it is generally recommended to discard cheese that shows signs of mould, especially pink mould, to reduce the risk of foodborne illness.
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Oxidation causes cheese to turn pink, which is why cheddar in the fridge may change colour
It is not uncommon for cheddar cheese to develop a pinkish hue, and this phenomenon is known as 'pinking'. While the exact cause of this discolouration has never been conclusively determined, it is generally attributed to oxidation. Oxidation occurs when oxygen comes into contact with the cheese, causing it to turn pink over time. This can happen even in sealed packages, as oxygen can penetrate through small seams and bubbles.
The additive annatto, a seed that has been used in cheese production for centuries, is also believed to contribute to the pink colouration. Annatto naturally contains carotenoids, which can turn pink when exposed to sunlight or fluorescent lighting. This means that cheese displayed under fluorescent lights for extended periods are more prone to discolouration.
While the pink hue may be off-putting to some consumers, it is important to note that it is typically harmless. In fact, the issue is considered a defect in the cheese industry, and primarily results in financial losses for manufacturers due to the cheese being discarded or repurposed for aesthetic reasons. However, it is always recommended to exercise caution when consuming any food product that has changed colour, texture, or developed an unusual odour.
It is worth mentioning that, while rare, some cases of food poisoning have been anecdotally linked to the consumption of cheese with pink bacteria or mould. Therefore, if you are unsure about the safety of your cheddar cheese, it is best to discard it rather than risk potential health hazards.
To prevent your cheddar cheese from turning pink, you can try storing it in an airtight container or wrapping it tightly in plastic wrap to minimise oxygen exposure. However, please note that even with these precautions, oxidation and discolouration may still occur over time.
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Fluorescent lights in grocery stores can cause the yellow in annatto to bleach, leaving cheese with a pink tinge
The development of a pinkish hue on a block of cheddar cheese is often due to a harmless additive called annatto, a seed-based spice used in cheesemaking for centuries. While annatto itself has been used for hundreds of years, the issue of pink discoloration is relatively new.
Fluorescent lights in grocery stores can cause the yellow in annatto to bleach, leaving cheese with an unappetizing pink tinge. This phenomenon is particularly noticeable in cheddar and other orange cheese varieties, where the rich golden color is highly valued. The fluorescent lighting in display cases can cause the annatto's yellow component to fade, resulting in a pinkish appearance.
The oxidation process can also contribute to the pink discoloration of cheese. Oxygen, even in small amounts within sealed packages, can lead to the formation of pink spots and patches. This is why cheese may turn pink after being left open in the fridge for an extended period.
While the pink hue may be off-putting to consumers, it is important to note that it is not an indication of spoilage or unsafe consumption. The discoloration is primarily considered a defect by the cheesemaking industry for aesthetic reasons. However, if the cheese has developed any unpleasant odors or textures, it is recommended to discard it.
To prevent cheese from turning pink, proper storage is essential. Keeping cheese wrapped tightly in plastic or stored in an airtight container can help minimize oxidation and slow down the discoloration process. Additionally, reducing exposure to direct sunlight or fluorescent lighting can also delay the bleaching effect on annatto's yellow pigment.
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While not harmful, pinking is considered a defect in the cheesemaking industry, and affected wheels are often discarded
Although it is not harmful to consumers, pinking is considered a defect in the cheesemaking industry, and the entire batch is often discarded if the discolouration is noticed before shipping. This is done purely for aesthetic reasons, as consumers are often put off by cheese that has turned pink. The pink hue is caused by a 500-year-old additive called annatto, a type of seed used in cheese for centuries. In recent times, the issue of pink discolouration has become more common, with the fluorescent lights of grocery stores bleaching out the yellow component of annatto, leaving cheese with an unappetising pink tinge.
Oxidation also has a similar effect, which is why cheddar often turns pink after being exposed to air in the fridge for too long. The more air cheese is exposed to, the pinker it gets, even if it is shrink-wrapped. The issue of pinking is not limited to cheddar, and can also affect Swiss alpine cheese, and some Italian cheeses, such as Parmigiano Reggiano and Fontina Val d’Aosta.
Some people have reported experiencing food poisoning after consuming cheese with pink bacteria growing on it. However, it is unclear whether the cheese caused the food poisoning, or if it was due to other factors. In any case, it is generally recommended to cut off or discard mouldy cheese, especially if it has turned pink.
In some cases, pink spots on cheese may be caused by a widespread yeast called Rhodotorula. In addition, laboratory tests have shown that purple spots on cheese can be caused by an infection with Proteus.
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Frequently asked questions
The pink colour is caused by a 500-year-old additive called annatto, a spice used in cheese for centuries. While the cheese might not look appetising, the discolouration is harmless. However, if the cheese has developed pink mould, it is best to throw it away.
The additive annatto is naturally yellow, but when exposed to light, its yellow component gets bleached out, leaving the cheese with an unappetising pink tinge. Oxidation can also cause cheese to turn pink.
Mostly, aged cheddars and other orange varieties of cheese are affected. However, Swiss alpine cheese, and some Italian cheese such as Parmigiano Reggiano and Fontina Val d'Aosta can also turn pink.
If you accidentally consume cheese with pink bacteria, it is recommended to monitor yourself for any adverse reactions, such as fever or food poisoning symptoms. While the bacteria may not always cause illness, it is essential to be cautious and seek medical advice if necessary.
