Patrick Oconnell
Yellow cheddar cheese is a variety of the traditional English cheese, which gets its distinctive orange colour from the addition of annatto, a flavourless red dye extracted from the achiote tree. While yellow cheddar is widely consumed, some may wonder if it is bad for health. Cheddar is a high-fat cheese, and while it contains small amounts of the healthy fat conjugated linoleic acid (CLA), which may have nutritional benefits, it is also high in salt and calories. Therefore, while not inherently 'bad', yellow cheddar cheese should be consumed in moderation as part of a balanced diet.
Is Yellow Cheddar Cheese Bad for You?
| Characteristics | Values |
|---|---|
| Calories | 114 per ounce |
| Fat | 9.4 grams per ounce |
| Lactose | Low |
| Sodium | High |
| Conjugated linoleic acid (CLA) | Contains small amounts |
| Beta-carotene | Contains |
| Food coloring | May contain |
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What You'll Learn
- Yellow cheddar is dyed using annatto seeds, which are ground into a red powder
- It is high in fat, with 9.4 grams per ounce, but contains a healthy fat called CLA
- Cheddar is aged and firm, and therefore low in lactose
- It is high in sodium, with 114 calories per ounce
- Yellow cheddar is not natural, but white or yellowish in its natural state
Yellow cheddar is dyed using annatto seeds, which are ground into a red powder
The colour of cheddar cheese is a result of the addition of food colouring, usually annatto, which is extracted from the seeds of the achiote tree, a tropical tree that grows in Central and South America. Annatto seeds are ground into a red powder and used to dye cheddar cheese, giving it a consistent colour throughout the year. This practice of adding food colouring to cheddar cheese is not a new phenomenon and has been widespread for centuries.
Cheddar cheese, named after the English town of Cheddar, has a long history dating back to the previous millennium. King Henry II of England's accounts reveal that in 1170, the royal palace purchased approximately four tons of cheddar cheese. The traditional source of milk for producing cheddar cheese was from Jersey or Guernsey cows that grazed on fresh grass.
The natural colour of cheddar cheese can vary depending on the diet of the cows providing the milk. When cows consume fresh grass, the resulting milk tends to have higher levels of beta-carotene, which imparts an orange hue to the cheese. This pigment, beta-carotene, is the same one found in carrots, pumpkins, and sweet potatoes, giving them their distinctive orange colour.
While the addition of annatto as a dye is common, it is important to note that there are variations of cheddar cheese that are not dyed. These undyed versions are often referred to as "white cheddar" or "Vermont cheddar," even if they were not produced in the state of Vermont. The absence of food colouring in these cheeses results in a white or yellowish colour.
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It is high in fat, with 9.4 grams per ounce, but contains a healthy fat called CLA
Cheddar cheese is a high-fat cheese, with 9.4 grams of fat per ounce, according to Healthline. However, it contains a healthy fat called conjugated linoleic acid (CLA), which has been linked to several health benefits. CLA may help prevent obesity and heart disease, and may also reduce inflammation in the body.
While cheddar cheese is high in fat, it is important to note that not all fats are harmful. CLA, for example, is a type of fat that has been associated with positive effects on cardiovascular health. In fact, research suggests that full-fat dairy products, such as cheese, may provide greater nutrition and have anti-inflammatory properties compared to low-fat alternatives.
The amount of CLA in cheddar cheese can vary depending on the source of milk used. For instance, cheddar cheese sourced from 100% grass-fed animals was found to contain twice as much CLA as conventional cheddar. This is because grass-fed cows' milk tends to be richer in beta-carotene, which is a pigment that gives the cheese its orange or yellow colour.
While the presence of CLA in cheddar cheese may offer some health benefits, it is important to consume cheese as part of a balanced diet. Cheese can be high in sodium, especially harder cheeses that require more salt in the aging process. Additionally, those with lactose intolerance or milk allergies may need to avoid or limit their consumption of dairy cheeses like cheddar.
In conclusion, while yellow cheddar cheese is high in fat, it contains a healthy type of fat called CLA that may provide some nutritional benefits. However, as with all foods, moderation is key, and it is important to consider individual dietary needs and health conditions when deciding whether to include cheddar cheese in your diet.
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Cheddar is aged and firm, and therefore low in lactose
Cheddar cheese is a firm, aged cheese with a rich history, probably beginning as early as the start of the previous millennium. It is named after the English town of Cheddar, where King Henry II of England's accounts show that in 1170, the royal palace purchased around four tons of cheddar cheese.
Cheddar is a hard cheese, and hard cheeses are created over several weeks to a few months. During the cheesemaking process, 90% or more of the lactose in milk is removed along with the water and whey. The remaining lactose is fermented into lactic acid. As the cheese ages, the small amount of lactose in the curd breaks down further, so the longer a cheese is aged, the lower the lactose content. This means that firm, aged cheeses like cheddar are low in lactose.
Lactose is the natural sugar found in milk, and it is this that causes digestive problems for people with lactose intolerance. It is estimated that over 65% of the global population has some level of lactose intolerance, with the highest rates found in communities whose heritage is outside of Europe and the Near East, where traditional diets included little dairy. People with lactose intolerance may be able to consume small amounts of lactose, and research suggests that many can handle up to 12 grams of lactose per day, or a cup of milk.
As cheddar is aged and firm, it is low in lactose. This means that it can be enjoyed by some people with lactose intolerance, although the severity of lactose intolerance varies from person to person. It is important to be aware of your own symptoms and how much lactose you can handle.
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It is high in sodium, with 114 calories per ounce
Cheddar cheese is a popular variety of cheese that is often characterised by its bright orange or yellow colour. While it is a good source of protein and calcium, it is also high in sodium and calories. An ounce of cheddar cheese contains 114 calories and 9.4 grams of fat. To put this into perspective, mozzarella has 85 calories and 6.3 grams of fat per ounce, while Brie has 95 calories and 7.9 grams of fat.
The high sodium content in cheddar cheese is due to the ageing process, which requires more salt to preserve the cheese. Aged cheeses like cheddar, Parmesan, and Swiss are stored before they are sold to allow time for maturation, resulting in stronger flavours. While these aged cheeses are low in lactose and can be suitable for people with lactose intolerance in small amounts, the high sodium content may be a concern for those watching their salt intake.
In general, harder cheeses tend to have higher sodium levels as they require more salt during the ageing process. Processed cheese products, such as American cheese, also tend to be higher in sodium as they are made by mixing different cheeses and adding other ingredients to enhance flavour, texture, or storage time. However, there are lower-sodium varieties available for those who want to reduce their salt intake but still enjoy cheese. For example, Swiss cheese has only 53 milligrams of sodium per ounce, making it a better option for those watching their sodium intake.
While the high sodium content in cheddar cheese may be a concern, it is important to note that cheese also has nutritional benefits. Cheddar cheese sourced from 100% grass-fed animals was found to contain conjugated linoleic acid (CLA), a healthy fat that may help prevent obesity and heart disease, and reduce inflammation. Additionally, fermented dairy products like cheese have been associated with positive effects on cardiovascular health. Therefore, while the high sodium content in cheddar cheese is a factor to consider, it is just one aspect of the overall nutritional profile of this popular cheese variety.
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Yellow cheddar is not natural, but white or yellowish in its natural state
Cheddar cheese is one of the oldest types of yellow cheese, usually characterised by its bright orange colour. However, its natural colour is white or yellowish, and the addition of food colouring is responsible for its yellow hue. The custom of adding food colouring to cheddar cheese spread throughout the world, with many stores now selling white cheddar cheese without any added colouring.
Cheddar cheese is named after the English town of Cheddar, with production of this cheese probably beginning as early as the 11th century. For hundreds of years, the cheese was produced from the milk of Jersey or Guernsey cows that ate fresh grass. The grass was rich in the pigment beta-carotene, which is responsible for the orange colour of carrots, pumpkins, and sweet potatoes. As a result, the milk of these cows is relatively rich in beta-carotene, giving the cheese its orange colour.
In the 17th century, English cheese producers realised that they could increase their profits by skimming the layer of fat off the milk to produce butter. This process resulted in a paler cheese, as the fatty layer of the milk, which contains beta-carotene, was removed. To maintain the yellow colour of the cheese, producers began adding food colouring, typically annatto, which is extracted from the tropical achiote tree.
Today, the addition of food colouring to cheddar cheese is common practice, creating a more consistent product and appealing to consumers' preferences for deeper yellow or orange cheeses. However, it is important to note that the colour of naturally yellow cheese, such as Parmesan, can also be influenced by the cows' diet. For example, Parmesan cheese is straw-yellow due to the beta-carotene in the grass eaten by the cows, and the fatty layer of the milk is not removed during production.
While the addition of food colouring to cheddar cheese does not necessarily indicate any health risks, it is essential to consider the overall nutritional profile and potential benefits or risks associated with consuming cheese. High-fat cheeses like cheddar contain small amounts of conjugated linoleic acid (CLA), which may offer health benefits such as reduced inflammation and potential obesity and heart disease prevention. Aged cheddars are also suitable options for those with lactose intolerance, as the aging process breaks down lactose, making it easier to digest.
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Frequently asked questions
Yellow cheddar cheese is not inherently bad for your health. In fact, cheddar cheese contains conjugated linoleic acid (CLA), a healthy fat that may help prevent obesity and heart disease, and may reduce inflammation. However, it is a high-fat cheese, with 9.4 grams of fat per ounce, and is also aged and high in salt, which may be undesirable for some people.
The yellow colour of cheddar cheese is often the result of added food colouring, usually annatto, which is extracted from the achiote tree. However, the natural colour of cheddar cheese can also be a white or yellowish colour, depending on the diet of the cows the milk comes from.
Yes, there is white cheddar cheese, which does not have any added food colouring.
