Frederic Melton
Parmesan cheese is a beloved staple in many kitchens, but what happens when it turns orange? It's safe to eat, but it's important to understand why this occurs. The orange hue in cheeses is due to the presence of beta carotene, which is fat-soluble in cow's milk. When cows consume grass, particularly during the spring and summer, their milk tends to have a more yellow colour, and this pigment can become concentrated in the cream. Cheesemakers have also historically added annatto, an extract from the seeds of the achiote plant, to standardize the colour and create a distinct appearance. While the orange tint may be surprising, it's perfectly safe to enjoy your Parmesan cheese as usual.
| Characteristics | Values |
|---|---|
| Reason for orange colour | Beta carotene in cow's milk |
| Annatto, an extract from the seeds of the achiote plant | |
| Higher levels of carotene in summer grass |
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What You'll Learn
- Parmesan's orange colour is due to beta carotene in cow's milk
- Annatto, an extract from achiote seeds, is used to colour cheese orange
- Orange cheese was created in the 17th century by English cheesemakers
- Milk from grass-fed cows is yellower, creating orange cheese
- Modern cheesemakers add annatto to standardise cheese colour
Parmesan's orange colour is due to beta carotene in cow's milk
Parmesan cheese is well-known for its orange colour, which is due to the presence of beta carotene in cow's milk. Beta carotene is a type of pigment found in plants, especially in grass, and it is fat-soluble, which means it dissolves in fat and can be absorbed by the body. When cows eat grass, the beta carotene is absorbed into their milk, giving it a yellow or orange hue. This milk is then used to make Parmesan cheese, resulting in its characteristic orange colour.
The concentration of beta carotene in milk can vary depending on the season and the diet of the cows. For example, milk from pasture-fed or grass-fed cows tends to have higher levels of beta carotene, especially during the spring and summer when the grass is at its freshest and most nutritious. As a result, the cheese made from this milk will have a more pronounced orange colour.
To standardize the colour of cheese and reduce seasonal variations, some cheesemakers add annatto, a flavourless extract from the seeds of the achiote plant. This practice dates back to the 17th century when English cheesemakers began skimming off the cream from milk, which changed the colour of the cheese. By adding annatto, cheesemakers can achieve a consistent orange hue in their products, regardless of the season or the diet of the cows.
It is important to note that the orange colour of Parmesan cheese is completely natural and safe to consume. The beta carotene in the cheese is a source of Vitamin A, which is beneficial for human health. Additionally, the annatto added by some cheesemakers is also flavourless and does not alter the taste of the cheese.
In conclusion, the orange colour of Parmesan cheese is primarily due to the presence of beta carotene in cow's milk, which is influenced by the diet of the cows and the seasonality of their grass intake. The addition of annatto by some cheesemakers further contributes to the standardization of the orange hue. This natural colour variation is not only safe but also indicative of the nutritional benefits associated with beta carotene and Vitamin A.
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Annatto, an extract from achiote seeds, is used to colour cheese orange
The orange hue of some cheeses is often the result of milk from grass-fed cows, which tends to be yellower due to higher levels of carotene in the grass during the summer. To standardize the colour of cheese and remove seasonal variations, cheesemakers often add annatto, an extract from the seeds of the achiote plant, to give it an orange tint. This practice dates back to the 17th century when English cheesemakers began skimming off the cream from milk and selling it separately or making butter from it, which changed the colour of the cheese.
Annatto is a flavourless, vibrantly red seed that adds colour to cheeses without altering their taste. This is why cheeses like Double Gloucester, Red Leicester, and Mimolette have a distinct orange shade that sets them apart from other varieties. For example, without annatto, Double Gloucester and Red Leicester would be almost indistinguishable from Cheshire, and Mimolette would not have its unique appearance that was purportedly commissioned by Louis XIV to compete with the popularity of Edam.
In addition to its colouring properties, annatto also has antimicrobial and antioxidant effects, which can help extend the shelf life of cheese and other products. While some consumers may be initially put off by the orange hue of annatto-coloured cheeses, the addition of this natural colouring agent does not negatively impact the flavour or quality of the cheese. In fact, it can help to create a consistent and visually appealing product that consumers can trust and enjoy.
While annatto is commonly used to colour cheese orange, it is also used in other food products such as butter, margarine, and processed foods to enhance their appearance and provide health benefits. Its use is generally considered safe, and it is a natural alternative to artificial food colourings. However, some people may have an allergy to annatto, so it is important for manufacturers to label its presence in their products clearly.
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Orange cheese was created in the 17th century by English cheesemakers
In the 17th century, English cheesemakers realized 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 process resulted in the loss of the natural orange pigment, which is carried in the fatty cream. To compensate for the colour change, cheesemakers began adding colourings from various sources such as saffron, marigold, carrot juice, and annatto, a colouring derived from the seeds of a tropical plant. This practice of adding colourings allowed them to pass off their low-fat cheese as a high-quality, full-fat product.
The orange pigment in cheese was considered a mark of quality, as it indicated the presence of beta-carotene in the grass consumed by cows. While the milk of grass-fed cows tends to have a yellowish hue due to beta-carotene, the concentration of this pigment is higher in the cream. Thus, by skimming off the cream, the resulting cheese appeared whiter.
The addition of annatto to cheese was not unique to English cheesemakers. Annatto, imported from Latin America as early as the 16th century, was also used in other varieties of cheese such as Gloucester, Leicester, and Dutch Gouda. The use of annatto in these cheeses was associated with high quality, and as it became more affordable, it trickled down to the Victorian middle classes and their common varieties of cheddar.
Today, the addition of colourings to cheese is done to create a consistent product and enhance its appearance. While some cheeses, like Red Leicester, traditionally include pigment additives, other varieties, like cheddar, do not. The natural colour of cheddar can vary from pale yellow to deep yellow, depending on the diet of the cows producing the milk.
Thus, the creation of orange cheese in the 17th century by English cheesemakers was a result of economic motivations and the desire to deceive consumers into believing they were purchasing high-quality, full-fat cheese.
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Milk from grass-fed cows is yellower, creating orange cheese
Parmesan cheese often has an orange hue, which is caused by the presence of beta carotene in the cow's milk. Beta carotene is a naturally occurring plant pigment that gives many fruits and vegetables, as well as milk, a yellow or orange colour. Milk from grass-fed cows tends to be yellower because beta carotene occurs naturally in many pasture grasses and legumes. This pigment is fat-soluble, so a lot of the colour is concentrated in the cream.
Grazing on grass and legumes increases the unsaturated fatty acid concentration of milk from grass-fed cows. Grass-fed milk has been found to have elevated levels of omega-3 and CLA, which provides a healthier balance of fatty acids. A study found that grass-fed milk contained 0.05 grams of omega-3 per 100 grams of milk, compared to 0.02 grams in conventional milk—a 147% increase.
Grass-fed milk also has 52% less omega-6 than conventional milk, which is important because consuming too much omega-6 and too little omega-3 can increase the risk of cardiovascular disease, obesity, and diabetes. In addition, grass-fed milk has a higher production cost and requires more land to produce, which has environmental repercussions.
Spring grass-fed milk, in particular, is said to be the healthiest milk of the year. It is yellower and creamier, with a full flavour and earthiness. A study in New Zealand found that eating tannin-containing legumes can prevent and treat worms in cows.
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Modern cheesemakers add annatto to standardise cheese colour
The orange hue of some cheeses is due to the milk source, specifically pasture-fed cows. In spring and summer, the milk from pasture-fed cows has more beta carotene, resulting in a more orange cheese. However, to standardise the colour of cheese and remove seasonal variations, modern cheesemakers often add annatto, a flavourless, vibrant red seed, or other colouring agents to their cheese. Annatto is derived from the seeds of the achiote plant and has been used since the 17th century when English cheesemakers began skimming off cream from milk, which changed the colour of the cheese.
Cheeses like Double Gloucester, Red Leicester, and Shropshire Blue would be almost indistinguishable from Cheshire without the addition of annatto. Shropshire Blue, for example, has a distinct rust-orange colour due to the addition of annatto, which sets it apart from other cheeses. Mimolette, a French cheese, also uses annatto to differentiate itself from Dutch cheese.
While some may find it odd to add colouring to cheese, it does not alter the flavour. The addition of annatto ensures a consistent colour for the cheese, regardless of the season or milk source. This practice is particularly useful for creating a standardised product and maintaining brand recognition.
Some consumers may have a preference for the colour of their cheese, and adding annatto can enhance the visual appeal of the product. It is important to note that the addition of annatto or other colouring agents is not an indication of lower-quality cheese. Instead, it is a common practice to ensure a consistent and recognisable product.
In conclusion, the addition of annatto by modern cheesemakers is a practical and historical method to standardise cheese colour, differentiate between cheese varieties, and meet consumer expectations. This practice has been employed for centuries and continues to be a relevant aspect of cheese production today.
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Frequently asked questions
Parmesan cheese can turn orange due to the addition of annatto, an extract from the seeds of the achiote plant. This is done to standardize the colour of the cheese, as milk from pasture-fed cows tends to have more beta carotene in the spring and summer, resulting in a more mottled orange and white colour.
Yes, it is safe to consume orange Parmesan cheese. The addition of annatto does not affect the flavour of the cheese, and it is commonly used by cheesemakers to enhance the colour.
Cheesemakers began adding colour to cheese in the 17th century when English cheesemakers started skimming off the cream from milk and selling it separately or making butter from it. This practice changed the colour of the cheese, so annatto was added to standardize the colour and make it more visually appealing.
