Bushra Griffith
Many people are surprised to learn that the colour of cheese is not always white. In fact, some cheeses turn orange when melted. The reason for this colour change is due to the presence of beta-carotene in the grass that cows graze on. During the spring and summer months, cows eat grass containing higher levels of beta carotene, which is a pigment found in fruits and vegetables like carrots. This beta-carotene ends up in the fat globules of their milk, giving it a yellowish-orange hue, which is then transferred to the cheese. Additionally, some cheesemakers have added colouring agents like annatto, saffron, marigold, and carrot juice to enhance the orange colour. Today, the colour orange is often associated with cheese, and it is interesting to note that the tradition of colouring cheese orange has a long and intriguing history.
| Characteristics | Values |
|---|---|
| Reason for orange cheese | The natural orange pigment is carried in the fatty cream. |
| History | In the 17th century, English cheesemakers realized they could make more money if they skimmed off the cream and sold it separately or made butter from it. |
| To pass off the leftover low-fat cheese as a high-quality product, cheesemakers added colouring from saffron, marigold, carrot juice, and annatto. | |
| Colouring agents | Annatto, a food colouring made from the seeds of the achiote tree |
| Saffron | |
| Marigold | |
| Carrot juice | |
| Types of orange cheese | Double Gloucester |
| Cotswald | |
| Shropshire Blue | |
| Mimolette | |
| Red Leicester | |
| Cheddar |
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What You'll Learn
- The natural orange pigment in cheese is carried in the fatty cream
- Cheeses like Double Gloucester, Cotswald, Shropshire Blue, and Mimolette are orange because of tradition
- The grazing theory: What cows eat can impact the colour of their milk
- In the 17th century, English cheesemakers added colouring from saffron, marigold, carrot juice, and annatto to mask the white colour of low-fat cheese
- Today, the colour orange is associated with cheese due to the popularity of orange cheddar in the United States
The natural orange pigment in cheese is carried in the fatty cream
In the 17th century, English cheesemakers realised that they could increase their profits by skimming off the cream from the milk and selling it separately or making butter from it. However, this resulted in the loss of most of the colour, as the natural orange pigment is carried in the fatty cream. To compensate for this, cheesemakers began adding colouring agents such as saffron, marigold, carrot juice, and annatto, which is derived from the seeds of a tropical plant.
The practice of colouring cheese can be traced back to the observation that cheese derived from the milk of certain breeds of cows, such as Jersey and Guernsey, had a natural yellowish-orange pigment. This colouration was due to the presence of beta-carotene in the grass consumed by these cows, which transferred to their milk and subsequently to the cheese. As a result, the orange pigment in the cheese was associated with high-quality, full-fat cheese.
To maintain the perception of high-quality cheese, cheesemakers began adding artificial colourings to disguise the white colour of the low-fat cheese that remained after skimming off the cream. This practice of "cheese fraud" eventually led to the expectation of darker-hued cheeses, and by the 18th century, all cheeses were being dyed regardless of their fat content.
Today, the colouring agent annatto is commonly used to give cheese its orange hue, continuing the tradition of colouring cheese that began centuries ago. Cheeses such as Double Gloucester, Cotswald, Shropshire Blue, and Mimolette retain their orange colour due to this longstanding tradition.
In conclusion, the natural orange pigment in cheese, derived from beta-carotene in the grass consumed by cows, is carried in the fatty cream. The historical practice of skimming off the cream for separate sale or butter-making led to the addition of artificial colourings to restore the orange hue associated with high-quality cheese. This tradition has persisted, and annatto is now commonly used to give cheese its distinctive orange colour.
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Cheeses like Double Gloucester, Cotswald, Shropshire Blue, and Mimolette are orange because of tradition
Double Gloucester cheese gets its distinctive bright orange colour from the addition of annatto, a vegetable dye. It is traditionally made in the Cotswolds with the rich milk of Gloucester's black cattle. Its orange hue is therefore a result of tradition.
Cotswold cheese, a variation of Double Gloucester, also often has a pale yellow to orange colour. This is again due to the addition of annatto, as well as the presence of visible specks of green onions and chives, which give the cheese its distinctive appearance.
Shropshire Blue, a cow's milk cheese made in the UK, is another orange cheese. It was first made in the 1970s and was originally known as 'Inverness-shire Blue' or 'Blue Stuart'. The cheese gets its orange colour from the use of carotene as a colouring agent.
Mimolette, a French cheese made from cow's milk, has a deep orange interior. Its orange colour comes from the natural dye annatto, which is derived from the seeds of the tropical achiote tree. This cheese is said to date back to the 17th century and was apparently commissioned by Louis XIV.
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The grazing theory: What cows eat can impact the colour of their milk
The colour of milk and cheese is influenced by the diet of the cows that produce it. This is known as "the grazing theory". For example, the milk of cows that graze on grass high in beta-carotene will be richer in colour. Beta-carotene is a pigment that is naturally present in grass and other vegetation that cows consume. It is responsible for the yellow or orange hue found in some cheeses, such as cheddar.
The breed of cow also plays a role in milk colour. For instance, the milk of Jersey and Guernsey cows tends to be richer in beta-carotene due to their diet and is naturally more colourful. In contrast, the milk of Montbéliarde cows has a bluer tint than that of Holsteins, which can be attributed to their ability to transform carotene into vitamin A and their respective fat content.
The time of year can also impact milk colour. The natural colour of a cow's milk may fluctuate throughout the year, depending on the availability and variety of grasses and other feed sources. This was particularly evident in the early days of cheesemaking when artificial dyes were not yet in use. Cheesemakers would notice that the colour of their cheese varied with the seasons, reflecting the changing diet of their cows.
In addition to beta-carotene, other factors such as fat content and carotenoid levels can influence the colour of milk and dairy products. For example, butter made from cow's milk tends to be more yellowish due to its higher carotene content. Similarly, the presence of the blue-green pigment biliverdin in buffalo milk contributes to the green tint found in buffalo cheese.
While the grazing theory primarily explains the natural colour variations in milk and cheese, it is worth noting that human intervention has also played a role in the colouring of cheese throughout history. In the 17th century, English cheesemakers would remove the cream from milk to sell it separately or make butter, resulting in low-fat cheese made from white milk. To disguise this and make it appear more like the full-fat, naturally yellowish-orange cheese that was preferred, they began adding colouring agents such as saffron, marigold, carrot juice, and annatto.
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In the 17th century, English cheesemakers added colouring from saffron, marigold, carrot juice, and annatto to mask the white colour of low-fat cheese
In the 17th century, English cheesemakers added colouring to mask the white colour of low-fat cheese. Cheese is typically white, like milk. However, some cheeses have a natural yellowish-orange pigment, derived from the milk of certain breeds of cows, such as Jersey and Guernsey. These cows' milk is richer in colour due to the beta-carotene in the grass they eat. As such, the orange pigment in the milk was transferred to the cheese, and this was considered a mark of quality.
However, English cheesemakers in the 17th century realised they could increase their profits by skimming the cream from their milk and churning it into butter. They could then use the skimmed milk to make cheese. But, by doing so, they lost most of the colour, as the natural orange pigment is carried in the fatty cream. Thus, to pass off the low-fat cheese as a high-quality product, they began adding colourings.
Initially, these colourants came from saffron, marigold, and carrot juice. Saffron is derived from the crocus flower, and it has been used for centuries to add a vibrant yellow hue to various dishes. Marigold flowers also produce a similar golden-yellow colour, and carrot juice has long been used to create a rich orange shade.
Later, annatto was used to colour cheese. Annatto is derived from the seeds of the achiote tree, native to tropical regions from Mexico to Brazil. It produces a brick-red seed that, when ground, creates a vibrant orange-red colouring. Annatto has been used for centuries in Latin America, the Caribbean, and other regions, both as a colouring and flavouring agent. It was introduced to England in the 17th century through trade with the indigenous communities of Guyana and Suriname by the Dutch.
The addition of these colourants allowed cheesemakers to pass off their low-fat, white cheese as full-fat, yellowish-orange cheese, which was considered superior by consumers.
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Today, the colour orange is associated with cheese due to the popularity of orange cheddar in the United States
The colour orange is associated with cheese due to the popularity of orange cheddar in the United States. Cheddar cheese is the most popular cheese in the UK and the second most popular in the United States, with an average annual consumption of 10 lbs (4.5 kg) per capita. The United States produced approximately 3,000,000,000 lbs (1,300,000 long tons or 1,400,000 tonnes) of cheddar in 2014.
Cheddar cheese gets its orange colour from the milk of certain breeds of cows, such as Jersey and Guernsey, whose milk has a higher concentration of beta-carotene due to their grass diet. This natural orange pigment in the milk gave cheddar cheese a yellow tone. Over time, cheesemakers began to associate the orange colour with high-quality cheese. As a result, they started adding colouring agents such as saffron, marigold, carrot juice, and annatto to enhance the colour and make it appear more appealing and uniform throughout the year.
Annatto, a food colouring made from the seeds of the achiote tree, is commonly used today to give cheddar its characteristic orange hue. The addition of annatto does not alter the flavour or texture of the cheese but rather reinforces the colour that has become expected by consumers. This practice of colouring cheese is particularly prevalent in the United States, where cheesemakers in states like Wisconsin, Ohio, and Indiana adopted it to distinguish their product from the typically white cheese made in New England and New York.
The popularity of orange cheddar in the United States has led to the colour orange becoming synonymous with cheese in popular culture. This association is further strengthened by the use of orange cheese in processed cheese products and snacks, such as American cheese singles and Cheetos. Thus, the widespread consumption and recognition of orange cheddar in the United States have played a significant role in shaping the modern association between the colour orange and cheese.
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Frequently asked questions
Milk is white, so why is some cheese orange? The orange pigment is caused by beta-carotene in the grass eaten by cows, which is then transferred to their milk and subsequently the cheese.
In the 17th century, English cheesemakers realised they could make more money if they skimmed off the cream and sold it separately or made butter from it. However, this resulted in low-fat cheese made from white milk. To pass off their product as high-quality cheese, they added colouring from saffron, marigold, carrot juice, and annatto.
Annatto is a natural food colouring that comes from the annatto or achiote tree, grown in tropical regions of Central and South America. It is used to colour cheese without affecting flavour or texture.
Cheeses like Double Gloucester, Cotswald, Shropshire Blue, and Mimolette are orange due to tradition. Orange cheddar likely originated in 17th-century Leicestershire, England, where cheesemakers added annatto to differentiate their product.
Orange cheese is often linked to mass-produced American cheese singles and block cheddar, which may have contributed to its negative perception. Additionally, consumers in the Northeast of the United States prefer white cheddar, while orange cheddar is more popular in the Midwest.
