Patrick Oconnell
Cheddar cheese is one of the world's most popular cheeses, with an average annual consumption of 10 lbs (4.5 kg) per capita in the United States, where it is the second-most popular cheese. In the United Kingdom, it is the most popular cheese, accounting for 51% of the country's £1.9 billion annual cheese market. Cheddar cheese is a natural cheese that is relatively hard and off-white or orange if colourings such as annatto, a food colouring made from the seeds of the achiote tree, are added. The colour of cheddar cheese has been a topic of curiosity and speculation, with some sources claiming that it is dyed or contains food colouring, while others attribute the colour to the diet of cows, particularly the amount of grass they consume, which contains beta carotene, an orange-hued plant pigment.
| Characteristics | Values |
|---|---|
| Colour | White, Yellow, Deep Orange |
| Reason for Colouring | Signifier of high-quality cheese made from grass-fed cows |
| Source of Colouring | Annatto seeds, Beta-carotene, Paprika |
| Region | Cheddar, England |
| Texture | Relatively hard, firm, crumbly |
| Taste | Sharp, pungent, nutty, sweet |
| Age | Younger cheese is sweeter, milder, softer; older cheese is harder, more acidic, more piquant |
Explore related products
$25.84 $28.46
What You'll Learn
Annatto seed is used to colour cheddar cheese orange
Cheddar cheese is one of America's favourite cheeses, and people have strong preferences about which colour they prefer. Some prefer white cheddar in their macaroni, while others might favour a bright orange cheese pull when they bite into a grilled cheese sandwich.
Cheddar cheese is naturally white or yellow in colour. The yellow hue comes from beta carotene, an orange-hued plant pigment found in grass. When cows eat a lot of grass, the beta carotene tints their milk yellow, which results in a yellowish cheese. However, this yellow hue is not the same as the deep orange colour that some cheddars have.
To achieve the deep orange colour, annatto is used. Annatto is derived from the seeds of the achiote tree and is used as a condiment and
The use of annatto to colour cheddar cheese has a long history. One theory suggests that it began in 17th-century England with Leicestershire cheese, the ancestor of cheddar. The cheesemakers of Leicester needed a way to differentiate their product, so they started dyeing their cheese with annatto seed. During World War II, dyeing stopped to follow the British national recipe, and White Leicester was born. After the war, the practice resumed, and orange-hued Leicestershire cheese became known as Red Leicester, leading to the continued use of annatto in cheddar cheese.
White Cheddar: Hard Cheese or Soft Cheese?
You may want to see also
The amount of grass in a cow's diet affects the colour of cheddar cheese
The amount and type of grass in a cow's diet can indeed affect the colour of cheddar cheese. Grass is rich in beta carotene, an orange-hued plant pigment that tints milk yellow. This, in turn, results in a yellow cheese. However, the effect is subtle, and a deep dark orange hue is usually the result of artificial colouring.
Cows that graze on high-quality grass produce a more yellowish milk than those grazing on hay or in bad grass fields. This is due to a higher beta carotene intake. So, milk from cows that feed on summer or spring grass is not only tastier but also has a different colour than milk from cows that feed on winter grass or low-quality grazing fields.
Historically, the colour of cheese was an indicator of quality. In the 16th century, annatto, a food colouring made from the seeds of the achiote tree, was imported from Latin America. As it was expensive, it became associated with high-quality cheese. This started a trend among the upper classes, and soon, the Dutch began colouring their Gouda with annatto. Eventually, adding annatto to cheese became a way to fake a cheese made from happy, healthy cows.
Today, annatto is still used to colour cheese, and it is added in liquid form in small amounts that do not affect the flavour. The amount of annatto added to cheese varies, resulting in shades of cheddar ranging from sunny yellow to dark orange.
While the colour of cheese is no longer a reliable indicator of quality, grass-fed cheese is considered better for the environment and has a more complex and diverse flavour profile. It can have floral, herbal, nutty, fruity, or earthy notes, depending on the type of cheese and the time of year.
The Mystery of White Spots on Cheddar Cheese
You may want to see also
White cheddar is perceived to be lower quality
Cheddar cheese is one of America's favourite cheeses, and people have strong preferences about which colour is best. The colour of cheddar cheese can vary from bright white to a deep, dark orange, with many shades in between. The difference in colour is caused by two main factors: the diet of the cows and the addition of annatto, a food colouring derived from the seeds of the achiote tree.
When cows consume a lot of grass, which is rich in beta carotene, the orange-hued plant pigment tints their milk yellow, resulting in yellowish cheese. Cheeses from Ireland and New Zealand tend to be more yellow than American cheddars because cows in those countries eat more grass. However, the colour added by diet alone is usually subtle, and a deep dark orange hue is typically achieved by adding annatto.
The perception of white cheddar as inferior may also be influenced by marketing and consumer preferences. Some people believe that white cheddar has a stronger taste and denser texture due to longer ageing, which may contribute to the perception of higher quality. Furthermore, the use of annatto can indicate where the cheese was made and offer clues about its taste, which may play a role in regional preferences for orange or white cheddar.
Cheese Curds: White Cheddar's Crunchy, Savory Delights
You may want to see also
Explore related products
Cheddar cheese is naturally white or yellowish
Cheddar cheese is naturally white when it is made from goat's milk. Goat's milk remains bright white due to the way goats process beta-carotene. Beta-carotene is an orange-hued plant pigment found in grass. When cows eat a lot of grass, the beta-carotene tints their milk yellow, resulting in a yellowish cheese. Cheeses from Ireland and New Zealand tend to be more yellow because cows in those countries eat more grass.
In the past, milk was golden in colour due to the diet of cows, which included beta-carotene-rich grass. The colour of the cheese indicated its superior quality. However, once cheesemakers realised they could skim the cream and sell it separately or make butter, the cheese became white and noticeably lacked the golden mark of excellence. To mask this change, makers began using natural food dyes.
Today, the orange colour of cheddar cheese usually comes from annatto, a dye made from the seeds of the achiote tree. Annatto is a natural red pigment that, when added to the white cheese mixture, results in a yellow hue. It is often used to maintain colour consistency throughout the year due to seasonal changes in the cow's diet and milk production cycle. Other natural dyes that were historically used include saffron, carrot juice, paprika, or marigold.
While some people have strong preferences for orange or white cheddar, the colour does not affect the flavour or texture of the cheese. The use of annatto does not change the flavour and is only added to indicate where the cheese was made and how it might taste.
Cheddar Cheese: A Pure Substance or Not?
You may want to see also
Annatto seed is derived from the achiote tree
Cheddar cheese is one of the most popular cheeses in the world, with its sharp, pungent flavour and firm texture. It is also known for its distinct orange colour, which is often a result of the addition of annatto. This natural dye is derived from the seeds of the achiote tree, a tropical plant native to Central and South America. The seeds are dried and ground into a red powder, which is then used to colour various foods, including cheese.
Annatto has been used for centuries by indigenous peoples in the Americas, both as a condiment and a colouring agent. It is commonly used in Latin American cuisine, such as in Mexican rice and refried beans, where it adds a vibrant yellow-orange hue to the dishes. In the 16th century, annatto was introduced to Europe by Spanish and Portuguese explorers, who had come across it during their colonial expeditions.
The use of annatto to colour cheese, however, has a more recent history. In the 17th century, cheesemakers in Leicestershire, England, began using annatto seed to dye their cheese and distinguish it from other varieties. This practice was later adopted by cheddar cheesemakers, who added annatto to simulate the colour of high-quality milk from grass-fed cows. While the exact reasons for the initial adoption of this practice are unknown, it is speculated that it could be related to historical cow-care practices, marketing, or regional traditions.
Today, annatto is commonly used to colour cheddar cheese, giving it a range of shades from sunny yellow to deep orange. It is added in liquid form during the cheesemaking process and does not affect the flavour or texture of the cheese. The amount of annatto added can vary depending on the desired colour intensity, but it is typically used in small quantities.
In conclusion, annatto seed, derived from the achiote tree, plays a significant role in giving cheddar cheese its characteristic orange colour. While the use of annatto in cheese may have started as a form of differentiation or marketing, it has now become a traditional aspect of cheesemaking, with regional preferences for the colour intensity of cheddar cheese.
Cheddar: The King of Cheeses?
You may want to see also
Frequently asked questions
In its natural state, cheddar cheese is white or yellowish. The orange colour comes from annatto, a food colouring made from the seeds of the achiote tree.
The colour of cheddar does not noticeably affect its flavour or texture. The flavour of the cheese is determined by how long it has been aged. Younger cheese is sweeter, milder, and softer, while older cheese is harder, more acidic, and more piquant.
Annatto is a flavourless spice, extracted from the seeds of the tropical achiote tree. It is used in cooking around the world and is often added to cheese to simulate the colour of high-quality milk from grass-fed cows.
There are several theories as to why orange cheddar was originally dyed. One theory suggests that in the 17th century, cheesemakers in Leicester needed to find a way to differentiate their product, so they began dyeing their cheese with annatto seed. Another theory suggests that the practice of dyeing cheese began in 13th-century England when dairymen started dying butter with things such as marigold to give it a golden hue, and this practice eventually carried over to cheese.
