Patrick Oconnell
The colour of cheddar cheese has a long and fascinating history. In the 1700s, cheesemakers began to add dyes to their products to mimic the naturally yellow tones of milk from cows that grazed on carotene-rich grass. This deception allowed them to pass off skimmed-milk cheese as full-fat, higher-quality cheese, which had a more yellowish colour. The tradition of colouring cheese then carried over to the US, with cheesemakers in Indiana, Ohio, Wisconsin, and New York continuing the practice. Today, the colour of cheddar cheese can vary from white to yellow to orange, depending on the diet of the cows and the addition of natural or artificial dyes.
| Characteristics | Values |
|---|---|
| Reason for dyeing cheddar cheese yellow | To give the illusion that cheese made from skim milk was actually produced from full-fat milk and also as a way to mimic the naturally golden tones of cow’s milk cheese made during the summer months |
| Natural colorings used | Saffron, marigold, carrot juice, annatto |
| Artificial colorings used | Artificial dyes |
| History | The practice of dyeing cheese and butter began in the 1700s |
| Location | The tradition of coloring cheese is more common in the U.S. states of Indiana, Ohio, Wisconsin, and New York than in New England |
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What You'll Learn
- The natural colour of cheddar can range from white to yellow to orange
- The colour depends on the breed of cow and their diet
- Cheesemakers historically added dyes to mimic full-fat cheese
- Dyes were also used to make cheese look more like summer cheese
- Common dyes include annatto, saffron, carrot juice, and marigold
The natural colour of cheddar can range from white to yellow to orange
In the past, cheese made from whole fat milk was considered a sign of quality. Dairy farmers would skim the cream from the milk to sell separately, leaving the remaining milk with less fat and a paler colour. To disguise this, cheesemakers began dying their cheese yellow or orange to mimic the naturally colourful cheese made from whole fat milk. This practice is thought to have originated in the 1700s and was also used to achieve a uniform colour in cheese.
Today, the natural colour of cheddar can vary depending on the diet of the cows. Cows that graze on grass high in beta-carotene will produce milk with a richer colour, resulting in yellow or orange cheese. On the other hand, cows that are fed in feed lots will produce milk with less beta-carotene, resulting in white or very pale yellow cheese.
To enhance the colour of their cheese, producers may use natural dyes such as annatto, saffron, marigold, carrot juice, or beet juice. Annatto, derived from the seeds of the achiote plant, is the most common colourant used in dairy products today. The amount of annatto added to the milk during cheesemaking can result in a range of colours, from rich ivory to bright orange.
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The colour depends on the breed of cow and their diet
The colour of cheese has long been associated with quality. Before "low-fat" dairy became popular, cheese made from whole fat was considered superior. However, when dairy farmers started skimming the cream from milk to sell separately or make butter, the cheese made from the remaining milk was a telltale white colour. Thus, cheesemakers began adding dyes to their products to mimic the naturally yellow tones of whole-fat cheese.
The natural colour of cheese depends on the breed of cow and their diet. Breeds such as Jersey and Guernsey produce milk that is naturally richer in colour due to the beta-carotene in the grass they consume. As cows digest grass, the orange or yellow pigment is transferred to the milk fat, resulting in a yellowish or orange hue in the cheese.
In the past, cows that grazed on green grass produced milk with a natural yellow or orange tint due to the beta-carotene in their diet. This is why, traditionally, cheddar cheese was a pale to mid-yellow colour. However, with the shift from pastures to feed lots in dairy production, the "natural" colour of cheddar has become white to very pale yellow.
To compensate for the loss of natural pigmentation, modern cheesemakers use various ingredients to dye their cheese and achieve a consistent colour. Annatto, a dye derived from the seeds of the achiote plant, is the most common colourant used in dairy products today. Other natural ingredients that have been used to dye cheese include saffron, marigold, carrot juice, and beet juice.
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Cheesemakers historically added dyes to mimic full-fat cheese
Cheesemakers have a long history of adding dyes to their products. Before the popularity of "low-fat" dairy products, cheese made from whole fat was considered a sign of quality. However, dairy farmers could not skim the cream from whole milk to sell it separately and still produce full-fat cheese. When cows consume primarily green grass, the butterfat in their milk takes on a natural yellow or orange hue, making the resulting cheese yellow. Once the cream is removed from the milk, the cheese made from it is white, indicating that it is lower in fat.
Cheesemakers, therefore, began adding dyes to their cheese to mimic the appearance of full-fat cheese. This practice, which began in the 1700s, was a form of deception to hide the lack of cream in the cheese. By adding dyes, cheesemakers could pass off their skim-milk cheese as the more desirable full-fat variety. This was especially true in the 17th century, when many English cheesemakers realized they could increase their profits by selling the cream separately or using it to make butter.
The natural yellow or orange pigment in cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey, whose milk is richer in colour due to the beta-carotene in the grass they consume. This pigment was transferred to the cow's milk and then to the cheese, resulting in a yellowish or orange colour that was associated with higher quality. To mimic this colour, cheesemakers used natural dyes such as saffron, marigold, carrot juice, beet juice, and annatto, which is derived from the seeds of the achiote plant.
Today, annatto is the most common colourant used in dairy products, and the amount added can result in colours ranging from rich ivory to bright orange. Cheesemakers use annatto for various reasons, including maintaining consistent cheese colour throughout the year, distinguishing similar products, adding visual interest, and continuing traditional practices. The tradition of colouring cheese was particularly prevalent in the United States, with cheesemakers in Indiana, Ohio, Wisconsin, and New York known for their dyed cheddar. However, it never gained popularity in New England dairy farms, and today, naturally white cheddar cheese is commonly produced in places like Vermont.
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Dyes were also used to make cheese look more like summer cheese
The practice of dyeing cheese is thought to have begun in the 1700s. At the time, cheesemakers would remove the cream from milk to sell it separately or make butter from it. This left the remaining milk with a white colour, which was a dead giveaway of lower-quality cheese. To disguise this, cheesemakers began adding dyes to their cheese to mimic the naturally golden tones of full-fat, summer cheese.
The milk of certain breeds of cows, such as Jersey and Guernsey, tends to be naturally richer in colour due to the beta-carotene in the grass they consume. This pigment is transferred to the cow's milk and then to the cheese, resulting in a yellowish-orange colour. In the summer months, when cows graze on lush, beta-carotene-rich pastures, their milk cheeses also take on this golden hue.
To replicate this colour, cheesemakers used natural dyes such as saffron, marigold, carrot juice, beet juice, and annatto, a dye derived from the seeds of the achiote plant. By adding these ingredients, cheesemakers could pass off their skim-milk cheese as the full-fat, summer cheese that consumers expected.
Today, cheesemakers continue to use annatto, the most common colourant in dairy products, for various reasons. It helps maintain a consistent cheese colour throughout the year, distinguishes similar products, adds visual interest, and upholds tradition. Thus, the practice of dyeing cheese to make it look more like summer cheese has persisted over the centuries, influenced by a combination of tradition, marketing, and consumer expectations.
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Common dyes include annatto, saffron, carrot juice, and marigold
The practice of dyeing cheese yellow began in the 1700s to give the illusion that cheese made from skim milk was actually produced from full-fat milk. Before the days of artificial dyes, cheese makers used natural dyes to achieve this colour. Common natural dyes include annatto, saffron, carrot juice, and marigold.
Annatto, a natural dye derived from the seeds of the achiote plant, is the most common colourant used in dairy products today. Depending on the amount of annatto added to the milk during cheese making, the resulting cheese can range in colour from rich ivory to bright orange. French mimolette, for example, is a type of cheese dyed with annatto that has a loud, deep colour.
Carrot juice has also been used to dye cheese. Before the use of annatto, cheesemakers would use carrot and beet juice to achieve a similar yellow colour. Today, some cheese producers continue to use carrot juice to dye their cheese, although with less consistency.
Saffron is another natural dye that has been used to colour cheese. While it is less commonly used today, it was historically used to dye cheese and butter, particularly during World War II when margarine was introduced and consumers had difficulty relating it to butter.
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Frequently asked questions
The practice of dyeing cheddar cheese yellow began in the 1700s to give the illusion that cheese made from skim milk was actually produced from full-fat milk. It was also a way to mimic the naturally golden tones of cow’s milk cheese made during the summer months when cows graze on beta carotene-rich pastures.
Cheddar cheese can be dyed with natural ingredients such as saffron, marigold, carrot juice, beet juice, and annatto. Annatto, derived from the seeds of the achiote plant, is the most common colorant used in dairy products today.
No, it is not necessary to dye cheddar cheese yellow. The color of cheddar cheese can range from white to pale yellow depending on the diet of the cows producing the milk. When cows eat primarily green grass, their milk contains beta-carotene, which gives it a natural yellow or orange tint.
