Bushra Griffith
Cheddar cheese is a versatile ingredient that can be used in almost any recipe. It is available in a variety of colours, including white and yellow. The difference between the two is that yellow cheddar has an additional natural ingredient called annatto, which is derived from the seeds of the achiote tree and gives the cheese its distinct colour. White cheddar, on the other hand, is made with milk, cultures, salt, and enzymes, resulting in a white colour. While some consumers associate yellow cheddar with a stronger flavour, the addition of annatto does not affect the taste, and the choice between the two varieties ultimately comes down to personal preference.
| Characteristics | Values |
|---|---|
| Colour | White, Yellow |
| Taste | No difference |
| Texture | No difference |
| Aroma | No difference |
| Dye | Annatto (seeds of the achiote tree) |
| Original Dye | Saffron, Carrot Juice, Paprika, Marigold |
| Milk Colour | Varies from white to deep yellow |
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What You'll Learn
- White cheddar is made with milk, cultures, salt, and enzymes
- Yellow cheddar is coloured by adding annatto seeds to the white cheese mixture
- Annatto is a natural additive that does not affect the flavour of the cheese
- The colour of milk can vary with the seasons and the cows' diet
- Cheddar cheese can be aged for a few months to 20 years, with age being a big factor in what it tastes like
White cheddar is made with milk, cultures, salt, and enzymes
The process of making cheddar cheese is quite distinctive, with cheesemakers coining a verb, "cheddaring", to describe it. This process starts by adding cultures and rennet to milk to acidify and curdle it. Once the curds form, they are cut up and pressed together into slabs. These slabs are then stacked and repeatedly flipped, further compressing the curds and squeezing out any remaining whey. This process is continued until most of the moisture is drained away, resulting in a drier cheese with a dense, crumbly paste. The sharpness of cheddar cheese depends on the length of ageing. Mild varieties are aged for two to three months, while premium extra sharp cheddars are left to mature for one to five years. Medium and sharp fall in between.
Today, white cheddar cheese is made with milk that has had the cream skimmed off, resulting in a lower fat content. The colour of the cheese can still vary depending on the season and the cows' diet. To maintain consistency in the colour of their cheese, some producers add vegetable dyes or annatto, a natural red pigment made from the seeds of the achiote tree. Annatto does not affect the flavour, texture, or aroma of the cheese, so white and yellow cheddars are essentially the same in taste and quality. The choice between the two ultimately comes down to personal preference.
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Yellow cheddar is coloured by adding annatto seeds to the white cheese mixture
The colour of milk can vary from white to deep yellow, depending on the cows' diet, breed, and the ratio of cream in the milk. In the 17th century, cheesemakers realised that they could skim the cream and sell it separately or churn it into butter, resulting in extra income. This led to the production of white cheese, which had less fat and flavour and lacked the golden orange mark of excellence that was previously associated with quality cheese.
To compensate for the loss of colour, cheese producers began adding vegetable dyes to their milk. Annatto, derived from the seeds of the achiote tree, is a natural red pigment that, when added to the white cheese mixture, results in a yellow hue. Annatto has been widely used in the dairy industry for about 150 years to give cheese a more desirable look, especially when transportation and preservation were necessary.
Today, many cheddars are yellow, and most cheesemakers use annatto or an artificial colouring agent to achieve this colour. The addition of annatto does not alter the flavour, texture, or aroma of the cheese, so a sharp white cheddar can be identical to a yellow cheddar in every way but appearance. The choice between white and yellow cheddar ultimately comes down to personal preference, as the colour does not determine the quality of the cheese.
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Annatto is a natural additive that does not affect the flavour of the cheese
The colour difference between white and yellow cheddar is due to the addition of annatto, a natural additive that does not affect the flavour of the cheese. Annatto is made from the seeds of the achiote tree, a tropical tree primarily sourced from South America but also grown in Mexico, Jamaica, the Dominican Republic, Kenya, India, and the Philippines. It is one of the oldest dyes known to mankind, dating back to the Aztecs.
Annatto was first widely used in the dairy industry about 150 years ago to give certain cheeses a more desirable look, especially when they needed to be transported and preserved for longer periods. White cheese tends to show imperfections more readily, and as consumers got more used to yellow-orange cheese, it became an expected option. Today, many cheddars are yellow, and cheesemakers use annatto or an artificial colouring agent to achieve this colour.
The colour of milk can vary from white to deep yellow, depending on factors such as the cows' diet, the breed of cows, and the ratio of cream remaining in it. In the olden days of cheesemaking, milk varied greatly with the seasons. For example, summer milk might be more golden because of all the fresh forage cows ate during the season. The colour of the cheese that resulted from using the cow's cream indicated its superior quality. However, once cheesemakers realised they could skim the cream and sell it separately or churn it into butter, the cheese they produced was white, with less fat and flavour.
Today, the colour of cheese does not indicate its quality. The factors that indicate quality are where the cheese was made, how long it was aged, and where it was bought. Therefore, when selecting cheddar cheese, consumers should not expect colour to tell them a lot about the flavour. Instead, the age of the cheese is a big determining factor in what cheddar tastes like. Young cheddar is usually mild, creamy, slightly buttery, and easy to melt, while aged cheddar is dry, crumbly, nutty, and sharp.
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The colour of milk can vary with the seasons and the cows' diet
The colour of milk can vary with the seasons and the cow's diet. In the past, milk colour fluctuated more noticeably with the seasons, with milk taking on a golden hue in the summer due to the fresh forage cows ate during that time of year. Today, modern dairy practices have reduced this seasonal variation, but milk colour can still differ depending on the cows' diet and breed. For example, pasture-fed cows can produce milk with a hint of orange beta-carotene, resulting from their diet of beta-carotene-rich grass.
The breed of cow also influences milk colour; milk from Jersey and Guernsey cows, for instance, tends to be more golden in colour. Additionally, the ratio of cream in the milk can affect its shade. Milk colour can range from white to deep yellow, and this variation is reflected in the resulting cheese, with "white" Cheddar appearing anywhere from white to yellow.
To address the colour inconsistencies in their cheese, cheesemakers began adding vegetable dyes, specifically annatto, to their milk as early as the 17th century. Annatto, derived from the seeds of the achiote tree, imparts a yellow hue to the cheese without altering its flavour, texture, or aroma. This practice of adding annatto became widespread in the dairy industry about 150 years ago to enhance the cheese's appearance, especially during transportation and preservation.
Today, cheese producers continue to use annatto or artificial colouring agents to ensure a uniformly coloured product. The addition of annatto or other dyes is purely for aesthetic purposes, as cheese colour does not indicate quality or flavour. The Dairy Farmers of Wisconsin emphasise that age is a more significant factor in determining the taste of Cheddar cheese, with young Cheddar being mild and creamy, and aged Cheddar developing a dry, crumbly, sharp, and nutty character.
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Cheddar cheese can be aged for a few months to 20 years, with age being a big factor in what it tastes like
Cheddar cheese is a versatile cheese that can be used in almost any recipe. It is a hard, sharp-tasting natural cow's milk cheese that originated in the village of Cheddar in Somerset, UK. Cheddar cheese is now widely produced throughout the world and is the second most popular cheese in the United States. The colour of cheddar cheese can vary from white to yellow to orange, and this is due to the addition of certain dyes. However, the colour of the cheese does not determine its quality or flavour. In fact, the flavour of cheddar cheese is largely determined by its age.
Cheddar cheese can be aged for a few months to 20 years, and this affects its taste and texture. Mild cheddars are usually aged for two to three months, while extra sharp cheddars are left to mature for one to five years. Young cheddar is typically mild, creamy, slightly buttery, and easy to melt. On the other hand, aged cheddar is dry, crumbly, nutty, and sharp. The longer the cheese is aged, the sharper and tangier it becomes.
The colour of cheddar cheese is mainly due to the addition of annatto, a natural dye made from the seeds of the achiote tree. Annatto has been used in cheesemaking for centuries and gives the cheese a yellow or orange hue. Some cheese producers also use artificial colouring or add paprika to enhance the colour. The original natural dyes used in cheesemaking included saffron, carrot juice, paprika, or marigold.
The colour of milk used to make cheddar cheese can also vary from white to deep yellow, depending on the cows' diet, breed, and the ratio of cream in the milk. In the olden days, milk tended to be more golden-hued in the summer due to the fresh forage cows consumed. Modern dairy practices have reduced seasonal variations in milk colour, but it can still range from white to yellow throughout the year.
When selecting a cheddar cheese, it is recommended to taste-test different varieties to find your preferred flavour and texture. The best quality cheese is said to depend on where it was produced, how long it was aged, and where it was purchased. To ensure the best flavour, it is advisable to buy cheese from a glass case at a market or grocery store, rather than pre-cut, packaged cheese. At home, wrapping the cheese in paper or cloth will help maintain its flavour for longer.
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Frequently asked questions
The difference between white and yellow cheddar cheese is the addition of the natural ingredient annatto to colour the cheese. Annatto is a flavourless red pigment that comes from the seeds of the achiote tree.
No, the colour of cheddar cheese does not affect its quality. The best way to determine the quality of cheese is to consider where it was produced, how long it was aged, and where the customer buys it from.
While some people may perceive a difference in taste between white and yellow cheddar, this is likely due to the power of suggestion, as annatto does not affect flavour.
Annatto is added to cheddar cheese to give it a more desirable look and to standardise its colour, as the milk used to make cheese can vary in colour depending on the season and the cow's diet.
Other natural dyes that can be used in cheesemaking include saffron, carrot juice, paprika, and marigold. However, annatto has largely replaced these dyes due to its lack of impact on flavour.
