Patrick Oconnell
Cheddar cheese is a dairy product made from milk. The milk used to make cheese is white, so how does it end up orange in the dairy aisle? Cheddar cheese is naturally white or yellowish in colour, and the orange variety is dyed using annatto, a natural food colouring derived from the seeds of the tropical achiote tree. The colour of cheese can vary depending on the diet of the cows producing the milk, with pasture-fed cows producing milk with higher levels of beta-carotene, which gives the cheese an orange hue.
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What You'll Learn
Cheddar cheese is naturally white or yellowish
The natural colour of cheddar cheese can vary due to seasonal changes and dietary factors affecting the cows. This variability in cheese colour led to consumer preferences for specific appearances. To meet these preferences and reduce the visible signs of seasonal variation, cheesemakers began adding annatto, a natural food colouring derived from the seeds of the achiote tree, to create a consistent orange hue.
Annatto has been used to dye cheese for over 200 years, and it is responsible for the characteristic orange colour of many cheddars, particularly those from Wisconsin. The addition of annatto allows cheesemakers to standardise the colour of their product, ensuring it remains the same year-round. This practice is believed to have originated in the late 1800s in Wisconsin, where cows grazed on carotene-rich pastures, naturally producing milk with a golden hue.
While the exact reasons are unknown, the colouring of cheddar cheese is thought to be influenced by marketing strategies and regional preferences. For example, Wisconsin cheddars are often coloured, while cheddars from Vermont and New York are more likely to be left in their natural white state. Despite the added colouring, the taste and texture of orange and white cheddars remain largely the same, with the ageing process having a more significant impact on these characteristics.
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The orange colour comes from annatto, a natural food colouring
Cheddar cheese is naturally white or yellowish in colour. The orange variety is dyed using annatto, a natural food colouring made from the seeds of the achiote tree, which is native to South and Central America. Annatto has been used to dye cheese for over 200 years, and it gives cheddar a rich orange hue. In the 17th century, English cows were fed a diet of grass that was high in beta-carotene, which produced milk with an orange tint. This hue became associated with high-quality cheese, so producers of lower-quality cheese added pigments from saffron, marigold, and carrot juice to mimic the colour.
Today, annatto is used to standardise the colour of cheddar cheese and reduce the visible markers of seasonal variation. Cows that feed on fresh grass in spring produce milk with higher levels of beta-carotene, resulting in cheese with a more golden colour. In winter, when cows consume mostly hay, beta-carotene levels drop, leading to whiter cheese. By adding annatto, cheesemakers can ensure a consistent colour year-round.
The addition of annatto does not significantly affect the flavour or nutritional value of the cheese. The small amounts needed to achieve the orange colour have little impact on taste, so white and orange cheddars are virtually indistinguishable in terms of flavour. This practice of dyeing cheese is primarily driven by marketing and consumer preferences. The colour orange has become so strongly associated with cheddar cheese that it influences shopping preferences, with some consumers preferring the more colourful option.
While the exact reason for the prevalence of orange cheddar in Wisconsin is unknown, it is speculated to be a result of marketing strategies and standardising the product to meet customer demands. Wisconsin cheesemakers have a long history of producing cheddars of various colours, including orange, to cater to different markets. The colour added to cheese is not just limited to orange, as some cheeses are coloured white or a light straw colour to suit the preferences of specific markets.
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The colour of milk and cheese can depend on a cow's diet
Cows that feed on carotene-rich pasture will produce milk with a higher beta-carotene content, resulting in cheese with a rich golden colour. In the winter, when cows' diets consist mostly of hay, beta-carotene levels drop, and the cheese made from this milk will be whiter.
The colour of cheese has been manipulated by humans, too. In the past, cheesemakers added colourants such as saffron, marigold, and carrot juice to their cheese to make it appear more orange, a colour that had become associated with high-quality cheese. This practice continues today, with annatto, a natural food colouring derived from the seeds of the achiote tree, being used to give cheddar its distinctive orange hue.
The use of annatto to colour cheese is a long-standing tradition, with records from the early 20th century indicating that cheesemakers in Wisconsin were already producing cheddars of various colours to meet customer demands. Even today, almost 90% of the cheese sold in the United States is some form of cheddar, and the orange variety has become the most recognisable in the dairy aisle.
The colour of cheese is not just a matter of aesthetics; it can also influence taste preferences. Some cheese lovers claim that they can taste the difference when they eat cheddar from grass-fed cows, detecting a slightly grassy note. However, modern cheesemaking technologies, such as pasteurization, can make it difficult for untrained palates to discern any difference.
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White cheddars are sometimes labelled as Vermont cheddar
Cheddar cheese is a natural cheese that is relatively hard and off-white in its natural state. However, it is often dyed yellow or orange using colourants like annatto seeds, beet juice, or paprika. This practice of dyeing cheddar cheese originated from the early days of cheddar cheese when cheese lovers preferred the yellow-hued cheese, believing it to be of better quality. Even today, Americans strongly associate cheddar cheese with its orange or yellow colour.
White cheddars, which are cheddars in their natural colour, are sometimes labelled as "Vermont cheddar". This is because the state of Vermont is known for its preference for white cheddar over yellow. Vermont-based Cabot Creamery, for instance, exclusively stocks the white variety of cheddar in its flagship store.
The preference for white cheddar in Vermont may be a testament to the state's residents' pride in their home state. Additionally, it may be a reaction against the historical deceit in cheddar colouring. In the early days of cheddar, cheese makers would add dye to their white cheeses to make them appear more like the coveted golden-yellow cheese, which was seen as higher quality.
It is important to note that "Vermont cheddar" does not necessarily indicate that the cheese was produced in Vermont. Rather, it refers to the lack of dye, resulting in the cheese's white colour. Vermont does, however, produce cheddar cheese, with three creameries in the state: Cabot Creamery, Grafton Village Cheese Company, and Shelburne Farms.
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In the early days of cheddar, yellow cheese was seen as higher quality
Cheddar cheese is made from milk, which is usually white. The natural colour of the cheese can vary from white to yellow, depending on the cow's diet. In the early days of cheddar, cheese lovers preferred a certain appearance, and cheesemakers used annatto to colour the milk used for cheesemaking.
Annatto is a natural food colouring derived from the seeds of the tropical achiote tree, which gives cheddar a rich orange hue. In the 17th century, cows in England were fed a diet 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 pigments from saffron, marigold, and carrot juice to mimic this.
The colour of cheese was also influenced by the season, with pasture-fed cows producing milk with higher beta-carotene levels in the spring when they ate fresh grass. In the winter, when cows ate mostly hay, beta-carotene levels dropped, resulting in whiter cheese. Cheesemakers sought to reduce the visible markers of seasonal variation by using annatto to colour the milk.
The addition of annatto or other colourants to cheddar cheese is not a recent practice. In the Minutes of the Eighth Annual Meeting of the Wisconsin Cheese Makers Association in 1900, it was noted that coloured cheese was made to suit various markets. The Southern market preferred a high colour, while the Chicago and Western markets preferred a light straw colour or white cheese.
While the exact reason for colouring cheddar cheese is not known, it is believed to be related to marketing and consumer preferences. The orange colour of cheddar cheese has become so ingrained in American culture that it is now recognized as the default colour for cheddar in the dairy aisle.
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Frequently asked questions
Yes, in its most natural state, cheddar cheese is white or off-white.
The orange colour comes from the flavourless annatto seed, which gives cheddar cheese its pumpkin orange hue.
No, the colour doesn't noticeably affect the flavour or texture of the cheese.
