Kamil Perry
The vibrant orange colour of cheese is often the result of artificial dyes, such as annatto, a food colouring made from the seeds of the achiote tree, or additives like paprika and turmeric. The use of annatto dates back to the 16th century, when it was associated with high-quality cheese and used to distinguish it from lower-quality, white cheese. Today, the addition of annatto and other dyes is primarily for aesthetic and marketing purposes, as the colour does not significantly impact the flavour or texture of the cheese.
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What You'll Learn
- The grazing theory: cows eating beta-carotene-rich grass produce orange-hued milk
- Historical cheese fraud: adding colour to disguise low-fat cheese
- Marketing and differentiation: making cheese stand out and appear high-quality
- Regional traditions: Leicestershire cheese and its ancestors were dyed orange
- Uniformity: creating a consistent colour year-round
The grazing theory: cows eating beta-carotene-rich grass produce orange-hued milk
The colour of cheese can vary depending on the diet of the cows from which the milk is sourced. The "grazing theory" suggests that cows that graze on grass rich in beta-carotene will produce milk with an orange hue, which in turn affects the colour of the cheese. Beta-carotene is a pigment found in fruits and vegetables, and when cows consume grass containing high levels of this pigment, the beta-carotene ends up in the fat globules of their milk. This phenomenon is more likely to occur during late spring and early summer when cows graze on pastures with an abundance of beta-carotene-rich grass.
Historically, this practice was observed in 17th-century England, where cheddar cheese derived from cows that fed on beta-carotene-rich grass resulted in milk and cheese with an orange tint. This hue became associated with high-quality cheese, as it indicated the presence of high-quality grass in the cows' diet. As a result, producers of lower-quality, low-fat cheese resorted to adding pigments from sources such as saffron, marigold, and carrot juice to mimic the orange colour.
The colour of cheese was also influenced by the practice of butter-making. In the 13th century, when dairymen transitioned from using sheep's milk to cow's milk, they skimmed off most of the fat to make butter, which was a luxury good at the time. Butter with a golden hue was considered superior, and this preference extended to cheese as well. To enhance the colour of their butter, dairymen added natural dyes such as marigold. As more fat was removed from the milk for butter-making, the remaining milk used for cheese had less fat and a paler colour. To compensate for this, cheesemakers began adding dyes to their cheese as well, giving it a darker hue.
Over time, consumers expected cheese to have a darker colour, and by the 18th century, all cheeses were being dyed regardless of their fat content. The tradition of dyeing cheese was also influenced by the need to differentiate products in the marketplace. Cheesemakers in Wisconsin, Ohio, and Indiana, for example, wanted their cheese to stand out from the typically white cheese produced in New England and New York. As a result, they began using annatto, a food colouring made from the seeds of the achiote tree, to give their cheese a distinct orange colour.
Today, annatto is still commonly used to colour cheese, and its addition does not significantly affect the flavour or texture of the final product. However, it is important to note that annatto is associated with some food allergies and digestive issues in certain individuals. While the grazing theory provides insight into the historical variation in cheese colour, modern dairy farming practices, including the use of synthetic dyes, have largely replaced the traditional methods, resulting in a more consistent orange hue in cheeses like cheddar.
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Historical cheese fraud: adding colour to disguise low-fat cheese
In the 17th century, cheese made from the milk of cows that grazed on carotene-rich grasses had a yellowish-orange pigment. This colour was considered a mark of quality. However, cheesemakers producing low-fat cheese from white milk wanted to pass off their product as high-quality. To do so, they added colouring from saffron, marigold, carrot juice, and annatto, which comes from the seeds of a tropical plant. This deception led to the tradition of colouring cheese, particularly in the U.S. states of Indiana, Ohio, Wisconsin, and New York.
The addition of colour to cheese was not always due to fraudulent intentions. Cheesemakers in Wisconsin, Ohio, and Indiana aimed to ensure uniform colour throughout the year, as the colour of cheese varies depending on the cows' diet. In the spring and summer, when cows graze on carotene-rich grass, their milk has a yellowish-orange hue. In the fall and winter, when cows are fed hay or silage with low carotene levels, their milk is white. Thus, annatto was used to maintain a consistent colour in the cheese.
Annatto's use as a colourant dates back to the 18th century when it was discovered among imported goods from South America. It became the standard dye for cheese as it had less impact on flavour and texture than other colourants like turmeric and saffron. Annatto is added directly to the cheese milk at the beginning of the cheesemaking process, with different concentrations yielding varying colours.
While the tradition of colouring cheese may have originated in deception, it has persisted due to consumer preference and marketing. Some believe that coloured cheese tastes better than its white counterpart, and the colour can make the product more visually appealing. Thus, the addition of colour to disguise low-fat cheese in the 17th century has had lasting effects on the cheese industry, shaping both production methods and consumer expectations.
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Marketing and differentiation: making cheese stand out and appear high-quality
The colour orange has long been associated with cheese, with annatto, a food colouring and condiment made from the seeds of the achiote tree, being used to dye cheese since at least the 16th century. Over time, the colour orange became linked to high-quality cheese, and producers of lower-quality cheese started adding colourants to their products to mimic the appearance of premium cheese. This historical context provides valuable insights for marketing and differentiating cheese products in today's market.
Understanding the Colour Orange in Cheese Marketing
The historical use of orange dye in cheese holds several implications for modern cheese marketing and differentiation. Firstly, the colour orange has become psychologically linked to specific cheese characteristics in the minds of consumers. When people see orange cheese, they may perceive it as being of higher quality, more expensive, or having a richer flavour. This perception can be leveraged in marketing campaigns to emphasise the premium nature of a cheese product.
Creating a Unique Brand Identity
In a crowded market, standing out is essential for cheese producers. The history of cheese colouring demonstrates that differentiation can be a powerful tool. By presenting a unique and memorable product, early cheese makers were able to distinguish their offerings from competitors. Today, cheese makers can similarly use colour as a tool to create a unique brand identity. This could involve not only the natural colour of the cheese but also the creative use of packaging and labelling to capture attention on retail shelves.
Emphasising Natural Ingredients
Consumer preferences have shifted towards natural and organic products, and this trend can be leveraged in cheese marketing. By emphasising the natural colour of cheese, producers can highlight the product's alignment with consumer values. For example, cheese derived from cows fed on beta-carotene-rich grass will have a golden red-orange hue, which can be promoted as a natural indicator of quality. This strategy not only differentiates the product but also assures consumers of its natural goodness.
Storytelling and Authenticity
The history and tradition behind cheese-making can be a powerful marketing tool. By sharing the story of a cheese product's origins, makers can create a sense of authenticity and connection with consumers. For example, the history of Leicestershire cheese and its association with annatto seed dye provides a rich narrative that can be incorporated into branding and marketing materials. Consumers often seek out products with a sense of heritage and tradition, and leveraging this in marketing can help cheese stand out in a competitive market.
Innovation and Adaptability
The evolution of cheese colouring practices demonstrates the importance of innovation and adaptability in the cheese industry. While annatto was traditionally used, modern cheese makers might experiment with other natural colourants or innovative techniques to create unique colours and flavours. By embracing innovation, cheese makers can develop new products that cater to changing consumer preferences and dietary needs, such as Kraft's decision to remove artificial dyes from its Mac & Cheese products.
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Regional traditions: Leicestershire cheese and its ancestors were dyed orange
The history of orange cheese is a fascinating one, with its roots in the butter-making practices of 13th-century England. When dairymen transitioned from using sheep's milk to cow's milk, they skimmed the fat from the top for butter, leaving less for cheese production. To disguise their "low-fat" cheese, they began to add pigments, carrying over a practice from butter-making, where butter with a golden hue was considered higher quality. This led to the association of golden-hued cheese with high quality.
In 17th-century England, Leicestershire cheese, an ancestor of cheddar, was produced in a similar fashion to cheddar. To differentiate their product, cheesemakers in Leicestershire began dyeing their cheese with annatto seed, derived from the achiote tree, which imparts a deep orange-red colour. This tradition of dyeing cheese in Leicestershire continued, and in the 1840s, the use of annatto combined with calf rennet became widespread. This further established the orange hue associated with Leicestershire cheese.
During World War II, dyeing practices were halted, and cheese was made according to the British national recipe, resulting in the creation of White Leicester. After the war, however, the tradition of dyeing cheese resumed, and the orange-hued Leicestershire cheese was renamed Red Leicester. This resurgence of dyeing cheese contributed to the popularity of orange cheddar, as Red Leicester is similar to cheddar in texture and flavour.
The practice of dyeing cheese to achieve a uniform colour was also adopted by cheesemakers in the United States. They aimed to maintain a consistent colour throughout the year, as the natural colour of cheese varied depending on the cows' diet. The colour orange became so strongly associated with cheese that it influenced the colour of cheese-related products like Cheetos.
While the exact reasons for the original dyeing of Leicestershire cheese may be lost to history, it undoubtedly played a significant role in shaping the cheese industry, particularly in the development and popularity of orange cheddar cheese.
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Uniformity: creating a consistent colour year-round
Achieving a consistent colour year-round is a challenge for cheesemakers, as the colour of cheese varies depending on the diet of the cows providing the milk. In the spring and summer, when cows graze on grass containing high levels of beta-carotene, their milk has a yellowish hue. In the fall and winter, when cows are fed hay or other feed, their milk is whiter due to decreased beta-carotene intake.
To create a uniform colour, cheesemakers have historically added dyes to their cheese. In the 17th century, English cheesemakers, who had been skimming off cream from milk to make butter, were left with low-fat white cheese. To disguise this and charge higher prices, they added colourings such as saffron, marigold, and carrot juice to mimic the colour of full-fat cheese. Later, they began using annatto, a dye made from the seeds of the achiote tree, which is still commonly used today.
Annatto gives cheese an orange hue without significantly impacting its flavour or texture. It has been associated with high-quality cheese since at least the 16th century when it was imported from Latin America. By adding annatto, cheesemakers could ensure their product had a consistent colour year-round, regardless of the cows' diet.
In modern times, some cheesemakers have moved away from natural colourings like annatto and started using synthetic dyes such as "Yellow #6" and "Blue #2". However, there has been a pushback from consumers, with companies like Kraft removing artificial dyes from their products in response to customer demands.
While uniformity in colour can be achieved through the addition of dyes, it is important to note that the practice may have health implications. Annatto, for example, has been linked to food-related allergies and can trigger issues for individuals with IBS or digestive problems. Thus, while a consistent colour may be aesthetically pleasing and indicative of quality, it is essential to consider the potential impact on consumers' health.
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Frequently asked questions
Cheese is orange because of the food colouring annatto, which comes from the seeds of the achiote tree. In the past, cows' milk was orange due to their diet of beta-carotene-rich grass, which gave cheese its colour.
Today, cows are not grazing on the same kinds of grasses and are treated differently by mass dairy farms, so we don't get the same orange milk.
Annatto is used to colour cheese as it is a marker of high-quality cheese. In the past, cheese made from cows that grazed on higher-quality grass was a higher quality and a higher price, so the orange colour denoted this.
Cheese is also associated with a butter-like colour, which is the natural colour of cheese made in the summer from grass-fed cows.
