Randy Chandler
Cheddar cheese is often associated with the colour orange, but is it naturally orange? The answer is no. Milk does not contain a naturally occurring orange pigment, and therefore cheese in its natural state is a white or yellowish colour. The orange colour comes from the addition of a yellow-orange carotenoid called annatto, which is obtained from the seeds of the tropical shrub Bixa Orellana, native to South America.
| Characteristics | Values |
|---|---|
| Natural Colour | White or Creamy Yellow |
| Orange Colour Source | Annatto Seed |
| Reason for Colouring | Visual Branding, Consumer Demand |
| Colouring Agents | Saffron, Marigold, Carrot Juice, Turmeric |
| Colour Variation | Seasonal, Based on Cow Feed |
| White Cheddar | Original, Undyed Cheddar |
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What You'll Learn
Milk is not naturally orange
While milk from cows fed a diet rich in beta carotene may have a yellowish hue, it is not naturally orange. In the past, milk from cows that grazed on higher-quality grass tended to be more yellowish, indicating that the cows were consuming a diet high in beta carotene. This milk was considered to be of better quality and had a better flavour, resulting in a higher price.
However, today, most cows are not grazing on the same kinds of grasses, and their grazing habits have changed due to mass dairy farming practices. As a result, the milk produced today does not have the same yellowish colour that it did when cheddar cheese first became popular. The natural colour of milk from grass-fed cows can range from white to creamy yellow, with the hue shifting depending on the seasons and the levels of beta carotene in the grass and feed.
While milk is not naturally orange, some dairy companies add colouring agents to their milk products to enhance their appearance or create a consistent colour. For example, in the 16th century, English farmers began dyeing cheeses with marigold petals or carrot juice to make low-fat cheese look like high-fat cheese, which commanded a higher price. Today, many manufacturers use natural colourings like annatto seed to give their cheeses a consistent orange hue.
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Seasonal variations in milk colour
The colour of milk can vary seasonally, depending on what the cows are fed. In the spring and summer, when cows are more likely to be fed fresh grass, the milk tends to have a more yellow hue due to higher levels of beta-carotene in their diet. This was historically considered an indicator of high-quality milk, as it meant the cows had access to better grass and were producing milk with a richer flavour. In the winter, when cows are more likely to be fed hay or other types of feed, the milk tends to be whiter and was considered lower quality.
These seasonal variations in milk colour directly impacted the colour of cheddar cheese, which was traditionally made from spring or summer milk with its higher levels of beta-carotene. This gave the cheese a yellowish or pale orange tint, which became associated with high-quality, flavourful cheese. To standardise the colour of their cheese throughout the year and mimic the appearance of high-quality cheese, some cheesemakers began adding natural pigments like saffron, marigold, and carrot juice, or annatto, a colouring made from the seeds of the achiote tree.
The practice of colouring cheese to create a consistent product and meet consumer expectations became widespread, especially as dairy farming practices changed and cows' diets shifted away from grass-based feeds. Today, the orange colour in cheddar cheese is often purely aesthetic and has little to do with the natural colour of the milk or the season in which it was produced. The addition of annatto or other colourings helps maintain the traditional appearance that consumers expect from cheddar cheese, regardless of the season or the cows' diet.
It's worth noting that the type of cow and their diet can also impact milk colour to some extent. Different breeds of cows may produce milk with slight variations in colour, but it is generally not enough to create a naturally orange cheese. Additionally, grain-fed cows tend to produce milk that is whiter, while grass-fed cows' milk can vary in colour depending on the specific type of grass and the presence of certain field flowers in their diet.
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Colour as an indicator of quality
Cheddar cheese is not naturally orange. In its natural state, cheese is white or has creamy yellow hues. The orange colour is a result of the addition of a yellow-orange carotenoid called annatto, obtained from the outer coats of the seeds of the tropical shrub Bixa Orellana, native to South America. Annatto is widely used by cheese manufacturers to colour cheese and is added directly to the milk at the start of the cheese-making process.
The association of colour with quality began in the 1600s when cows fed on a pasture-based diet in the spring and summer months produced a flavoursome yellow milk due to the carotenoid beta-carotene found in the grass. This milk contributed to the superior flavour of the cheese, and so the yellow-orange colour became a marker of high-quality cheese.
As a result, makers of lower-quality, lower-fat cheese added pigments from saffron, marigold, carrot juice, and turmeric to their white cheese to trick consumers into thinking they were buying authentic cheddar cheese. The more yellow the cheese, the higher the price. This early visual branding meant that the colour orange became associated with cheese itself, and the trend of orange-hued cheddars eventually spread to the US.
Today, the colour orange is so strongly associated with cheddar cheese that it is hard to find a cheddar that is not coloured orange. However, there is a growing consumer preference for dye-free foods, and "white cheddar" is becoming increasingly popular.
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The use of annatto to colour cheese
The colour of cheese is influenced by the animal's diet and other added ingredients. In the 1600s, farmers would skim off the rich yellow cream for more profitable butter production, leaving them with a more white-coloured cheddar. To maintain the visual recognition of their regional cheese, cheesemakers began to add dying agents like carrot juice, saffron and marigold.
Annatto is a natural alternative to synthetic food colouring compounds, made from the seeds of the achiote tree, a small evergreen tree indigenous to South America. The tree yields a brown, heart-shaped fruit that is covered with prickles, much like the fruit of a chestnut tree. The red seeds contain 4.5–5.5% pigment, which consists of 70–80% bixin, a chemical compound that produces a yellow to orange colour. The more norbixin in an annatto preparation, the more yellow it is; a higher level of bixin gives it a more orange hue.
Annatto was initially introduced to cheese by cheesemakers to imitate the more intense colours of finer summer cheese. It was first used by the Dutch in the 1700s, who traded in food with indigenous communities in their colonies in Guyana. The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume, the Huishoudelyk Woordboek (or Household Dictionary).
Annatto is now widely used on an artisanal or industrial scale as a colouring agent in many processed food products, including cheese, dairy spreads, butter, margarine, custards, cakes, and other baked goods. In the United States, annatto extract is listed as a colour additive "exempt from certification" and is considered a natural colouring. In the European Union, it is identified by the E number E160b.
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White or orange cheddar?
Cheddar cheese is not naturally orange. In its natural state, cheese is white or yellowish in colour. The orange pigment is added to the cheese by the manufacturers. The pigment is obtained from the outer coats of the seeds of the tropical shrub Bixa Orellana, also known as the annatto tree. Annatto is added to the cheese milk at the start of the cheese-making process. It is widely used by cheese manufacturers to colour cheese.
The history of the colouring of cheddar cheese dates back to the 1600s in England. At that time, cows fed on grass had a diet high in beta-carotene, which resulted in their milk having a yellow or orange hue. This colour came to be associated with high-quality, flavourful cheese. As a result, makers of lower-quality, lower-fat cheese began adding pigments from saffron, marigold, and carrot juice to their white cheese to make it appear more like the higher-quality cheese.
The trend of colouring cheese orange continued when it was brought to the United States by early American settlers. Cheesemakers in Wisconsin, Ohio, and Indiana wanted to ensure a uniform colour throughout the year, as the colour of cheese changes depending on the cows' diet. They also wanted to distinguish their product from the white cheese made in New England and New York. Over time, the colour orange became associated with cheese in the United States, and it remains a popular colour for cheddar cheese today.
However, there is a growing trend towards "white" cheddar, as consumers are becoming more vocal about wanting dye-free foods. White cheddar, or Vermont cheddar, refers to cheddar cheese that has not been dyed orange. It is important to note that the true difference between cheddars is not in their colour, but in the cheesemaking process, including the culture used, milk choice, and aging.
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Frequently asked questions
No, in its natural state, cheese is white or yellowish in colour. The orange colour comes from the addition of a yellow-orange carotenoid called annatto, obtained from the seeds of the tropical shrub Bixa Orellana.
Annatto is added to maintain a uniform colour in the cheese throughout the year. The natural colour of cheese varies depending on the diet of the cows, with milk from cows that graze on grass being higher in beta-carotene and more yellow in colour.
No, annatto is added to cheddar cheese to standardise its colour. "White cheddar" or "Vermont cheddar" are terms used for cheddar that has not been dyed orange.
The practice of adding annatto to cheese is believed to have started in the 16th and 17th centuries in southwest England.
