Patrick Oconnell
The colour of cheese is a result of the diet of the cows from which the milk is obtained. In the past, cows were pasture-fed in the summer and given hay in the winter, which made the cheese appear paler in colour in the warmer months. The addition of colour to cheese dates back centuries to smaller cheesemaking operations in Europe. The most common theory for why some cheddar is dyed is that the added colour gives cow's milk cheese a consistent look throughout the year. While some believe that orange cheese is bad for health as it is dyed, Rahaf Al Bochi, a registered dietitian nutritionist, says that health-wise, there is no difference between orange and white cheddar cheese.
| Characteristics | Values |
|---|---|
| Is orange cheese bad for health? | No difference in health benefits between orange and white cheddar cheese. |
| Why is orange cheese orange? | Annatto, a natural food colouring derived from the seeds of the tropical achiote tree. |
| Is annatto harmful? | No, it is safe to consume and does not alter the taste of cheese. |
| Why is annatto added to cheese? | To give cheese a consistent look throughout the year. |
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What You'll Learn
- Orange cheese is coloured using annatto, a natural food colouring
- The use of annatto in cheese originated in the 17th century
- There is no difference in nutritional value between orange and white cheddar
- Artificial food colouring may contain harmful chemicals
- Orange cheese is sometimes used to hide poor-quality milk
Orange cheese is coloured using annatto, a natural food colouring
The use of annatto to colour cheese has been part of the cheddar cheese standard since the late 1800s. Annatto is a natural food colouring derived from the seeds of the tropical achiote tree, which is native to the Americas. The tree's fruit contains red seeds that become annatto.
The milk used to make cheddar cheese can vary in colour depending on the season and the cows' diet. In the summer, pasture-fed cows produce milk with a tinge of orange beta-carotene, whereas cows fed hay in the winter produce paler milk. Originally, cheddar cheese had a pale golden-yellow colour due to the high beta carotene content of the milk of local cows. However, as demand grew and non-local milk was sourced, annatto was added to make the cheese's colour uniform.
Annatto is considered an "extremely efficient food dye", with only a small amount needed to colour cheese. While some claim that annatto adds flavour to cheddar, others cannot taste the difference. Health-wise, there is no difference between orange and white cheddar cheese.
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The use of annatto in cheese originated in the 17th century
The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume, the "Huishoudelyk Woordboek" or "Household Dictionary". However, historical documents from the 18th century also confirm that annatto, then called "orleaan" or "orleans", was being used to colour cheese by this time. England is another country that has a long history of using annatto to colour its cheeses. For example, colourants have been added to Gloucester cheese as early as the 16th century to allow inferior cheese to masquerade as the best Double Gloucester, with annatto later being used for this purpose. This usage was subsequently adopted in other parts of the UK, for cheeses such as Cheshire and Red Leicester, as well as coloured Cheddar made in Scotland.
Today, annatto is commonly used to impart a yellow or orange colour to many industrialised and semi-industrialised foods, including cheese, butter, margarine, and processed cheese products. In the United States, annatto extract is considered a natural colouring and is exempt from certification by the Food and Drug Administration. While annatto is generally safe for consumption, it has been linked to rare cases of food-related allergies.
It is important to note that the colouring of cheese with annatto does not affect its flavour or nutritional value. Health-wise, there is no difference between orange and white cheddar cheese. Cheese, in general, is a good source of protein, calcium, and vitamins A and B12, regardless of its colour.
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There is no difference in nutritional value between orange and white cheddar
The colour of cheese is determined by the diet of the cows from which the milk is sourced. In the summer, cows tend to feed on more fresh, green pasture, which contains beta carotene, a red-orange pigment. This eventually ends up in the milk, giving it a yellow or orange tinge. In the winter, cows are fed hay, which results in paler-coloured milk.
Historically, the colour of milk varied with the seasons, but nowadays, due to modern dairy practices, there is less seasonal variation. To create a consistent appearance, cheesemakers often add colouring to their cheese, usually in the form of annatto, a natural food colouring derived from the seeds of the tropical achiote tree.
While orange cheddar cheese has added colouring, there is no difference in nutritional value between orange and white cheddar cheese. Rahaf Al Bochi, a registered dietitian nutritionist, confirms that "health-wise, there's no difference between orange and white cheddar cheese". Cheddar cheese, in general, is a good source of protein, calcium, and vitamins A and B12, and it also contains probiotics, which promote gut health. However, it is important to note that cheddar also contains saturated fat, so it should be consumed in moderation.
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Artificial food colouring may contain harmful chemicals
Cheddar cheese is traditionally made through a process called "cheddaring", where curds are formed into loaves and stacked on top of each other to remove excess whey. The process of cutting and stacking curds is repeated, giving the cheese a crumbly and layered texture after it has aged. Originally, cheddar cheese had a pale golden-yellow colour due to the high beta carotene content of the milk from local cows. However, as demand increased and non-local milk was sourced, the colour of the cheese varied with the seasons, and cheesemakers began to use annatto colouring to make it more uniform.
Annatto, derived from the seeds of the tropical achiote tree, is considered a natural food colouring. It is a safe alternative to artificial food colouring and is commonly used in cheese to create a consistent orange hue. However, some artificial colourings used in other foods may contain harmful chemicals. These chemicals are added to make food more visually appealing, but their safety for human consumption is questionable.
While annatto colouring in cheese is generally safe, it is important to be aware of the potential risks associated with artificial food colourings in other products. These colourings may contain harmful chemicals that can have negative effects on health. Therefore, it is advisable to opt for colouring-free alternatives or natural food colourings whenever possible.
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Orange cheese is sometimes used to hide poor-quality milk
In the past, milk used for cheesemaking varied in colour with the seasons. For example, cows fed on fresh forage in the summer would produce milk with a more golden hue. This variability drove early cheese lovers to prefer Cheddars with a certain appearance, and cheesemakers sought to reduce the visible markers of seasonal variation by using annatto to colour the milk used for cheesemaking. Annatto is a natural food colouring derived from the seeds of the tropical achiote tree. It is considered an "extremely efficient food dye", so very little is needed to colour cheese.
Originally, Cheddar Cheese had a pale golden yellow colour due to the high beta carotene content of the milk of the local cows. However, as demand grew and non-local milk was sourced, annatto was added to make the cheese colour uniform.
While some people believe that orange cheese is dyed to hide poor-quality milk, this claim is questionable. Even Kraft, a company that would be expected to use artificial colourings, uses natural annatto and oleoresin of paprika. Furthermore, health-wise, there is no difference between orange and white cheddar cheese. The cheese's aging, not the colour, affects its snacking or cooking properties.
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Frequently asked questions
No, there is no difference in nutritional value between orange and white cheddar cheese. Cheddar cheese is rich in protein, calcium and vitamins A and B12, and also contains probiotics which promote gut health. However, it does contain saturated fat, so it should be eaten in moderation.
Orange cheese is coloured using annatto, a natural food colouring derived from the seeds of the tropical achiote tree. Originally, cheddar cheese had a pale golden yellow colour due to the high beta carotene content of the milk of local cows. However, as demand grew and non-local milk was sourced, annatto was added to standardise the colour.
Yes, orange cheese is safe to eat. While artificial food colouring can contain potentially harmful chemicals, annatto is a natural food colouring.
