Bushra Griffith
Cheddar cheese is often associated with the colour orange, but not all cheddars are orange. In fact, most cheddars are white, off-white, or even a golden yellow, depending on the type of milk used. The colour of cheddar cheese can vary depending on the diet of the cows that produce the milk, with grass diets high in beta-carotene lending an orange pigment to the milk and resulting in a more orange cheese. However, some cheesemakers also add colourants to their cheese, such as annatto, to make it appear more orange. So, what colour is cheddar cheese naturally? The answer may depend on the specific cheese in question and the methods used in its production.
| Characteristics | Values |
|---|---|
| Natural colour | White, off-white, or golden yellow |
| Colouring agents | Annatto seed, paprika, saffron, marigold, carrot juice |
| Reason for colouring | Marker of high-quality cheese, marketing, tradition |
| Colour variations | White, yellow, orange |
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What You'll Learn
- The natural colour of cheddar cheese is off-white, white, or golden yellow
- In the 1700s, English cheesemakers added colour to their cheese to make it seem like it was made from the milk of well-fed cows
- Cheesemakers also added colour to make their cheese stand out and to achieve a uniform colour
- The colour orange became associated with cheese, which is why American cheese and cheese snacks are orange
- Today, the colour of cheddar cheese usually comes from annatto, a flavourless food colouring
The natural colour of cheddar cheese is off-white, white, or golden yellow
Over time, orange became the colour most associated with cheddar cheese. This is partly because, in 17th-century England, cows grazed on grass that was high in beta-carotene, which gave their milk an orange pigment. This hue came to be seen as a marker of high-quality, full-fat cheese. Cheesemakers added colour to their own products to make them seem richer, darker, and more desirable.
The colour orange also became associated with cheese more generally, and today, it is often added to cheddar as a food colouring. This colouring usually comes in the form of annatto, a flavourless seed that gives cheese an orange hue. However, some people prefer unadulterated cheese and opt for white cheddar instead.
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In the 1700s, English cheesemakers added colour to their cheese to make it seem like it was made from the milk of well-fed cows
Cheddar cheese is not naturally orange in colour. In fact, all cheese is naturally white, off-white, or a golden yellow, depending on the type of milk used. The orange colour of cheddar is due to the addition of certain colourants. While there is no law that says Wisconsin cheddar has to be orange, much of it is.
The colour added to the cheese came from various sources, including saffron, marigold, and carrot juice, and annatto. Annatto is a flavourless, brick-red seed of the achiote tree, which grows in the tropics. It has been used to add colour to food for centuries and is commonly used in cheeses like cheddar, gouda, and Red Leicester. The addition of annatto does not affect the flavour or texture of the cheese, but it helps create a consistent colour throughout the year and enhances the aesthetic appeal of the cheese.
The tradition of colouring cheese carried over to the United States, particularly in states like Wisconsin, Indiana, Ohio, and New York. Early immigrant cheesemakers in the United States, influenced by the English farmhouse cheddar, began dying their milk with annatto or achiote. They wanted their cheese to resemble the English cheddar that was considered high-quality. Additionally, colouring the cheese helped achieve a uniform colour and made the product more marketable.
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Cheesemakers also added colour to make their cheese stand out and to achieve a uniform colour
Cheesemakers have historically added colour to cheddar cheese to make their product stand out and to achieve a uniform colour. In the 17th century, English cheesemakers added colour to their cheese to pass it off as full-fat, high-quality cheese. The orange pigment was considered a marker of quality, as it was associated with the milk of certain breeds of cows, such as Jersey and Guernsey, whose milk was richer in colour due to the beta-carotene in the grass they ate. Cheesemakers of lower-quality, lower-fat cheese learned to game the system by adding pigments from saffron, marigold, and carrot juice.
This tradition of colouring cheese then carried over to the United States, particularly in states such as Indiana, Ohio, Wisconsin, and New York. Cheesemakers in these states added colour to their cheese to distinguish their product from the typically white cheese made in New England and other regions. They also wanted to ensure a uniform colour throughout the year, as the colour of cheese varied depending on the cows' diet of beta-carotene-rich grass in the spring and hay in the winter.
The colour added to cheddar cheese is typically annatto, a flavourless food colouring made from the seeds of the achiote tree, which gives the cheese a pumpkin orange hue. This tradition of colouring cheese to make it stand out and achieve uniformity continues today, with some cheesemakers still adding annatto or other colourants to their cheese.
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The colour orange became associated with cheese, which is why American cheese and cheese snacks are orange
The colour of cheese, be it white, yellow, or orange, is influenced by the type of milk used and the diet of the cows producing it. In the 17th century, it was common for cows in England to have a diet high in beta-carotene, which gave their milk an orange pigment. This hue became associated with high-quality cheese, and cheesemakers in Wisconsin, Ohio, and Indiana adopted this colouring to distinguish their products from the white cheese made in New England and New York. Over time, the colour orange became synonymous with cheese, which is why many American cheeses and cheese snacks, like Cheetos, are orange.
The orange colour in cheese is often achieved using annatto, a flavourless food colouring made from the seeds of the achiote tree. Annatto has been used since the 17th century when English cheesemakers realized they could increase profits by skimming off the cream and selling it separately or making butter from it. However, this process resulted in low-fat cheese made from white milk, so they added colourings like saffron, marigold, and carrot juice, and later, annatto, to make it resemble high-fat cheese.
The preference for orange cheese may also be influenced by the perception of enhanced flavour. Some people associate the orange colour with a richer taste, even though the colour does not directly affect the cheese's flavour or texture. This perception could be due to the historical association between the colour orange and high-quality, full-fat cheese.
Additionally, the uniform orange colour of American cheese may be a result of marketing strategies. By using food colouring, cheesemakers can ensure their products have a consistent appearance throughout the year, regardless of the cows' diet or the type of milk used. This standardization makes the cheese instantly recognizable and may contribute to its popularity.
While the exact reasons for the association between orange and cheese may be multifaceted, the colour has become an expected and preferred feature of American cheese and cheese snacks. The use of annatto or other colourings allows cheesemakers to meet consumer expectations and create a product that is visually appealing to their target market.
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Today, the colour of cheddar cheese usually comes from annatto, a flavourless food colouring
Cheddar cheese is naturally white, off-white, or a golden yellow colour, depending on the type of milk used. However, the colour of cheddar cheese can vary due to the diet of cows, which can affect the pigment of their milk. For example, in the 17th century, cows in England grazed on grass that was high in beta-carotene, resulting in an orange pigment in their milk and subsequently, the cheese. This hue became associated with high-quality cheese, leading to the addition of colour to lower-quality cheese to increase its value.
Today, the colour of cheddar cheese often comes from the addition of annatto, a flavourless food colouring made from the seeds of the achiote tree. Annatto contains bixen and norbixen, which are caretenoids and antioxidants, giving the cheese a pumpkin orange hue without affecting its flavour or texture. The use of annatto to colour cheese dates back to at least the 1800s, and possibly as early as the 17th century, when immigrant cheesemakers in America sought to replicate the colour of English farmhouse Cheshire cheese, which had a natural light orange tint due to the vitamin D-rich grass and soil in Cheshire.
While the addition of annatto to cheddar cheese is common, it is not a requirement. Cheddar cheese can vary in colour, and some cheesemakers in Vermont, New York, and New England are known for producing white cheddar, while those in Wisconsin often make orange cheddar. The colour of cheddar cheese is not an indicator of quality or taste, and consumers can choose between orange or white cheddar based on their personal preferences.
The colour of cheddar cheese has been a topic of interest and discussion for consumers, with some preferring unadulterated cheeses. The addition of colour to cheese has a long history, dating back to the early days of cheesemaking, when it was used to standardise the colour, enhance its appearance, and distinguish it in the market. Today, some cheese manufacturers are moving away from artificial dyes and colourings, responding to consumer preferences for more natural and artisanal products.
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Frequently asked questions
Cheddar cheese can be white, yellow, or orange.
In the 17th century, cows in England grazed on carotene-rich grass, which produced a natural golden color in their milk and, consequently, the cheese. Over time, the orange hue became a marker of high-quality cheese, and cheesemakers added colorants to their products to make them seem more valuable.
Annatto, a flavorless food coloring made from the seeds of the achiote tree, is commonly used to give cheddar cheese an orange color. Other colorants used in the past include saffron, marigold, and carrot juice.
No, the colorants used to make cheddar cheese orange are not toxic. However, some people may prefer unadulterated cheeses that are not colored.
In the United States, orange cheddar cheese is commonly found in states like Wisconsin, Indiana, Ohio, and New York. In Canada, cheddar cheese from Ontario and Quebec is usually white.
