Randy Chandler
The colour of cheese is primarily for aesthetic purposes. While some people believe that cheese should never be coloured, others find that colour enhances flavour and presentation. In the past, the colour of cheese was seen as an indication of quality. The beta-carotene pigment found in the fat of milk from full-fat, pasture-fed cows gave the milk a yellow tinge, which was considered desirable. Today, cheesemakers use annatto, a natural dye derived from the seeds of the Achiote tree, to keep cheese colour consistent throughout the year, to distinguish similar products, and to continue tradition.
| Characteristics | Values |
|---|---|
| Common colors | Orange, yellow, and white |
| Reason for coloring | Aesthetics, tradition, visual interest, and consistency |
| Natural colorants | Annatto, saffron, marigold, carrot juice, beet juice, saffron, beta-carotene |
| Artificial colorants | Food coloring |
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What You'll Learn
The use of annatto in cheese-making
Annatto is added to cheese to give it a yellow or orange hue. The pigment responsible for annatto's colouring properties is bixin, a fat-soluble carotenoid. To make annatto suitable for adding to milk, which is mostly water, annatto extract producers treat the seeds with heat and alkaline conditions to convert bixin into water-soluble norbixin. This process results in a dual solubility property that is rare for carotenoids. The more norbixin in an annatto preparation, the more yellow it is, while a higher level of bixin gives it a more orange hue.
Annatto is commonly used to colour cheese, and its use dates back to the 17th century when English cheesemakers realised they could increase their profits by skimming the cream from their milk, making butter, and then making cheese with the skimmed milk. However, this reduced-fat cheese had a pale colour, so cheesemakers began adding annatto to make their cheese darker and more appealing to consumers.
Today, annatto is still used to colour various cheeses, including Cheddar, Red Leicester, Mimolette, and Cheshire. It is added to milk during the cheese-making process and can be purchased as a powder or extract. Some people may be allergic to annatto, so it is important to be aware of this when using it to colour cheese.
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The history of cheese colouring
Centuries ago, English cheeses like Cheddar, Derby, Leicester, and Colby often had a natural yellowish-orange pigment due to the breed of cows they came from, such as Jersey and Guernsey. These cows' milk tended to be richer in colour from the beta-carotene in the grass they ate. The orange pigment in the milk was considered a mark of quality, and it carried over into the cheese, giving it a desirable yellow colour.
However, in the 17th century, English cheesemakers realised they could increase their profits by skimming off the cream from milk and selling it separately or making butter from it. This practice resulted in the loss of most of the milk's natural colour, as the orange pigment is carried in the fatty cream. To compensate for this, cheesemakers began adding colourings to their low-fat cheese to make it appear full-fat and of higher quality. They used colourings like saffron, marigold, carrot juice, and annatto, a seed from the South American achiote tree (Bixa orellana), to mimic the naturally yellowish-orange cheese that was expected, especially in places like London.
The tradition of colouring cheese then spread to the United States, particularly in states like Indiana, Ohio, Wisconsin, and New York, where cheesemakers have a long history of colouring cheddar. Annatto became the preferred colouring agent due to its ability to produce a vibrant colour without impacting texture or flavour. It is still widely used in the food industry today, although some companies, like Kraft, are starting to move away from artificial dyes in their products.
Today, cheese colouring is primarily used for aesthetic purposes and to make cheese more appealing to customers. It is completely optional, and some cheesemakers choose to leave their cheese uncoloured, resulting in a whitish or slightly yellowish buttery colour. The colour of cheese can vary depending on factors such as the breed of animal, their diet, and the age of the cheese.
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Why cheese colouring is controversial
The colouring of cheese has been a topic of controversy due to its historical association with fraud and artificial enhancement. While the practice of adding colour to cheese has evolved over time, it is important to examine the reasons behind this controversy.
Historically, cheese colouring was used to deceive consumers about the quality and content of the cheese. In the 17th century, English cheesemakers realised they could increase their profits by skimming the cream from milk to make butter and then using the leftover skimmed milk to produce cheese. However, this process resulted in a suspiciously pale cheese. To mask the true colour and pass off their product as full-fat, high-quality cheese, they began adding colourings such as saffron, marigold, carrot juice, and later annatto, a seed from the South American achiote tree. This deceptive practice gave rise to the bright orange cheese that became popular in London and later spread to the United States.
Another reason for the controversy surrounding cheese colouring is the perception of artificial enhancement. While annatto is considered a natural colourant, its use can still be controversial for those who believe cheese should be left in its natural state. Some traditionalists argue that cheese should never be coloured, as it alters the original product. This controversy is particularly relevant in regions like New England, where there is a preference for naturally white cheddar cheese.
Additionally, the colouring of cheese has been associated with psychological effects on consumer buying behaviour. The colour of cheese can influence customers' assumptions about flavour and quality. More colourful cheese may lead customers to believe it will be more flavourful, even though the colour does not inherently affect the taste. This perception can impact purchasing decisions and potentially mislead consumers.
Furthermore, the colouring of cheese has been used to distinguish similar products and continue traditions. Cheesemakers may add colour to differentiate their product from others or to maintain the traditional appearance of certain cheeses. For example, French Mimolette cheese is known for its deep orange colour, which is said to be a snub at the Dutch Royal House of Orange. However, the use of colour as a distinguishing factor can be controversial when it becomes more about aesthetics than the natural qualities of the cheese.
In conclusion, the controversy surrounding cheese colouring stems from its historical association with fraud, the perception of artificial enhancement, its influence on consumer psychology, and the use of colour as a distinguishing factor. While the addition of colour can be aesthetically pleasing and traditional, it is important to recognise the potential for deception and the preference for natural, unaltered cheese among some consumers.
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How to colour cheese at home
Adding colour to cheese is completely optional. However, if you are looking to add some colour to your homemade cheese, here are some tips on how to colour cheese at home.
The most commonly used ingredient to colour cheese is annatto, which is derived from the seeds of the tropical Achiote tree. It is a natural product with no preservatives and has been used for thousands of years to colour cheese. Annatto is inexpensive and readily available from cheese-making suppliers. It is also available in powdered form in supermarkets. Annatto will give your cheese a rich yellow or orange colour, depending on how much you use. For a warm cream colour, add about 20-30 drops of annatto for every gallon of milk. For a bright bold colour, add 100+ drops for every gallon of milk.
If you are using powdered annatto, it needs heat to dissolve evenly, so you can add it during pasteurisation. If you do not pasteurise your milk, dissolve the powder in hot water, cool it down, and then add it to your milk.
Other natural ingredients that can be used to colour cheese include saffron, marigold, carrot juice, and turmeric. However, carrot juice has a carrot flavour, and turmeric will give your cheese a mustard flavour.
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The psychology of cheese colour
Colour is an important quality parameter for cheese, influencing consumers' buying decisions. The colour of cheese is primarily added for aesthetic purposes, and while it may not impact the flavour, it can enhance the flavour experience.
The human brain associates colour with flavour and quality. Colourful cheese psychologically affects customer buying decisions as consumers assume that a more colourful cheese will be more flavourful. This is especially true for children who are used to the orange colour of store-bought cheese and may be hesitant to try white cheese.
Cheese colour can also indicate the quality of milk used. In the past, when milk quality was inconsistent, some cheesemakers added colour to produce a more uniform, year-round tinge. The beta-carotene pigment found in the fat of milk from full-fat, pasture-fed cows gave the milk a yellow tinge, which was considered desirable. Cheese made from this milk was also richer in flavour and had a yellow colour, which was highly sought after.
History of Cheese Colouring
The history of cheese colouring is quite fascinating and can be traced back to the 17th century or 1700s. At this time, English or British cheesemakers realised they could make more money by skimming the cream from their milk, churning it for butter, and then making cheese with the leftover skimmed milk. However, this reduced-fat cheese was suspiciously pale, so they added colour to trick people into thinking it was made from full-fat milk. They initially used natural colourants such as saffron, marigold, carrot juice, beet juice, and later annatto, which is still widely used today.
Annatto
Annatto is a natural colourant derived from the seeds of the Achiote tree (*Bixa Orellana*), which is native to South America and the Caribbean. The seeds are characterised by their brick-red colour and have been used for centuries to dye textiles, cosmetics, and even Aztec paintings. The pigment responsible for annatto's colouring properties is bixin, which is converted into norbixin to make it water-soluble and suitable for adding to milk. Annatto is now the preferred colouring agent for many traditional British territorial cheeses and other dairy products due to its ability to produce a vibrant colour without impacting texture or flavour.
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Frequently asked questions
Annatto, a natural dye derived from the seeds of the Achiote tree, is the most common colourant used in cheese today.
Annatto is a natural colourant derived from the seeds of the Achiote tree (Bixa Orellana), which is native to South America and the Caribbean.
Annatto is used to colour cheese for various reasons, including keeping the cheese colour consistent throughout the year, to distinguish similar products, to add visual interest, and to continue tradition.
Before the use of annatto, cheesemakers used saffron, marigold, carrot juice, beet juice, and safflower to colour cheese.
The colour of cheese was historically seen as an indication of quality. Colouring cheese helps to tempt customers to buy, as more colourful cheese psychologically affects customer buying decisions.
