Andy Montoya
The orange colour of cheddar cheese is the result of dyes, which were originally added to indicate high-quality cheese. In the 17th century, cows that ate a lot of grass produced milk with a higher beta-carotene content, resulting in a natural orange pigment. This led to the association of orange cheese with higher quality. Today, annatto, a flavourless food colouring made from the seeds of the achiote tree, is commonly used to dye cheddar orange. While the orange colour of cheddar cheese is purely aesthetic and does not affect its flavour or texture, some may wonder if it has any negative health implications.
| Characteristics | Values |
|---|---|
| Why is orange cheddar cheese made? | In the 17th century, cows' grass diet was high in beta-carotene, which gave their milk an orange pigment. Over time, this colour became associated with cheese, and the orange hue came to be a marker of high-quality cheese. |
| How is orange cheddar cheese made? | In the modern era, most cheesemakers use annatto, a flavourless food colouring made from the achiote tree, to give cheese its orange colour. |
| Is orange cheddar cheese bad for you? | No, annatto is used to dye cheese and give it an orange colour without changing its flavour. |
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What You'll Learn
- Orange cheddar is dyed with annatto, a flavourless food colouring
- In the 17th century, orange cheddar was a marker of high-quality cheese
- Modern cheesemakers use annatto to create a uniform colour
- White cheddar is the natural colour of cheddar cheese
- The colour of orange cheddar does not affect its flavour or texture
Orange cheddar is dyed with annatto, a flavourless food colouring
Cheddar cheese is often dyed orange, and this colour has become associated with cheese itself. The orange hue is due to the use of annatto, a flavourless food colouring made from the seeds of the achiote tree. Annatto has been used to dye cheese for over 200 years, and it helps give cheddar a consistent colour throughout the year.
The history of orange cheddar cheese dates back to 17th-century England, when cows' grass diet was high in beta-carotene, which naturally tinted their milk orange. This orange pigment became a marker of high-quality cheese. To mimic this colour, some cheesemakers added pigments from saffron, marigold, and carrot juice to their lower-fat, paler cheese.
As cheesemaking spread to the US, particularly in states like Wisconsin, Ohio, and Indiana, cheesemakers wanted a uniform colour for their cheese, which led to the continued use of annatto. The colouring helps distinguish their product from the typically white cheese made in New England and New York.
Today, annatto is commonly used to give cheddar its characteristic orange colour, and it is safe and flavourless. It does not affect the flavour or texture of the cheese, so consumers can choose whichever variety they prefer based on personal taste and ageing preferences.
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In the 17th century, orange cheddar was a marker of high-quality cheese
Over time, the colour orange became associated with cheese itself, and cheesemakers began to add colouring agents to their products. In the 17th century, these colouring agents included saffron, marigold, and carrot juice. The practice of adding colouring agents to cheese was initially a way for cheesemakers to indicate the quality of their product.
However, as fraudsters have always existed, lower-quality cheese makers soon began to add colouring agents to their own cheese to make it appear higher quality. This practice of "gaming the system" by adding pigments to cheese to make it look like higher-quality spring cheese is mentioned in a 2014 Reddit post.
Today, most orange cheddar cheese gets its colour from annatto, a food colouring made from the seeds of the achiote tree. Annatto was imported from Latin America as early as the 16th century and was associated with high-quality cheese. As it became more widely available and affordable, it started to be used to colour cheddar cheese.
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Modern cheesemakers use annatto to create a uniform colour
In the modern era, cheesemakers use annatto, a flavourless red powder, to create a uniform colour in their cheese. Annatto is made from the seeds of the achiote tree and has been used to dye cheese for over 200 years. It gives cheddar cheese a consistent orange hue all year round.
The colour orange became associated with cheese, and this is why American cheese and cheese snacks are orange. The orange colour is now expected by consumers, and annatto provides this colour without changing the flavour of the cheese.
In the 17th century, English cheesemakers produced cheese with a yellow tone due to the milk from certain cows. These cows, often Jersey and Guernsey breeds, ate grass that was high in beta-carotene, which gave the milk an orange-yellow tone. Cheddar cheese with a yellow hue was seen as a sign of quality. Cheesemakers would add pigment from saffron, marigold, and carrot juice to their cheese to make it look higher quality.
Today, some cheesemakers, particularly in the northeastern United States, choose to produce white cheddar cheese. This does not affect the flavour of the cheese, but it might confuse consumers who expect the familiar orange colour.
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White cheddar is the natural colour of cheddar cheese
The orange colour of cheddar cheese is not natural and is usually the result of dyeing. In its natural state, cheddar cheese is white or yellowish. The orange hue is due to the beta-carotene in the grass eaten by cows, which was particularly common in 17th-century England. This pigment in the milk came to be associated with high-quality cheese. Cheesemakers would add colour from saffron, marigold, and carrot juice to make their cheese appear higher quality.
Today, the colour usually comes from annatto, a flavourless food colouring made from the seeds of the achiote tree. Annatto has been used to dye cheese for over 200 years, and it gives cheddar cheese a consistent colour year-round. The colour does not affect the flavour or texture of the cheese, and white cheddar will taste the same as its orange counterpart.
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The colour of orange cheddar does not affect its flavour or texture
Several centuries ago, English cheesemakers produced cheese with a yellow tone due to the milk from certain cows. These cows, often Jersey and Guernsey breeds, grazed on grass that was rich in beta-carotene, which gave their milk an orange-yellow pigment. Over time, this yellow hue became associated with high-quality cheese. As a result, producers of lower-quality, lower-fat cheese began adding pigments from saffron, marigold, and carrot juice to mimic the colour of premium cheese.
Today, the orange colour in cheddar often comes from annatto, a flavourless food colouring made from the seeds of the achiote tree. Annatto has been used to dye cheese for over 200 years, and it helps to give cheddar a consistent colour throughout the year, as the natural colour of cheese varies depending on the cows' diet.
While the colour of orange cheddar is primarily for aesthetic reasons, it is worth noting that the ageing process of cheese does affect its flavour and texture. Younger cheese tends to be sweeter, milder, and softer, while longer-aged cheddar becomes harder, more acidic, and more piquant. However, whether you choose orange or white cheddar, the colour itself will not make a noticeable difference in terms of taste or texture.
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Frequently asked questions
No, orange cheddar cheese is not bad for your health. The orange colour comes from natural sources like annatto, a flavourless food colouring made from the seeds of the achiote tree, or the beta-carotene in cows' grass diets.
In the 17th century, English cheesemakers produced cheddar with a yellow tone due to the milk from cows that ate beta-carotene-rich grass. This yellow hue became a marker of high-quality cheese, so some cheesemakers added pigment from natural sources like saffron, marigold, and carrot juice to mimic this.
Yes, cheddar cheese is naturally white or yellowish in colour and is dyed orange.
Yes, orange is the standard colour for cheddar cheese, especially in the U.S. However, some regions, like New England, New York, and Vermont, are known for producing white cheddar.
No, the colour of orange cheddar cheese does not affect its flavour. The ageing process has a more significant impact on the cheese's flavour, texture, and melting properties.
