Andy Montoya
Cheddar cheese is a hard, sharp-tasting natural cow's milk cheese that originated in the village of Cheddar in Somerset, UK. It is now widely produced around the world and is the most popular cheese in the UK and the second most popular in the US. The colour of milk can range from white to deep yellow, depending on the cows' diet, breed, and the cream ratio. The difference between white and orange cheddar is due to the addition of annatto, a natural food colouring derived from the seeds of the tropical achiote tree, which gives cheddar its characteristic orange hue.
Difference between Cheddar Cheese and White Cheddar Cheese
| Characteristics | Values |
|---|---|
| Taste | No difference in taste |
| Colour | Cheddar cheese is yellow due to the addition of annatto seeds or artificial colouring agents. White cheddar cheese has no added colouring agents |
| Texture | White cheddar is denser and stronger than regular cheddar |
| Age | White cheddar is usually aged for a few months, whereas regular cheddar is not aged as long |
| Packaging | The way cheese is packaged affects its flavour more than its colour. Cheese wrapped in plastic tends to lose its flavour |
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What You'll Learn
White cheddar is aged for longer
The longer ageing process of white cheddar is due to several factors, including the type of milk used, the cheesemaking technique, and the desired flavour profile. White cheddar is typically made with milk that has a higher fat content, which contributes to its denser texture and richer flavour. Additionally, the cheesemaking process for white cheddar may involve a slower fermentation and curing process, allowing the cheese to develop a more complex flavour profile.
The longer ageing process also has an impact on the flavour compounds present in the cheese. During ageing, the cheese undergoes a series of chemical changes, including proteolysis and lipolysis, which break down the proteins and fats in the cheese, respectively. These processes contribute to the formation of new flavour and aroma compounds, resulting in the stronger, sharper taste often associated with aged white cheddar.
Moreover, the specific bacteria cultures and enzymes used in the cheesemaking process can also influence the ageing process and the resulting flavour of white cheddar. Different strains of bacteria can affect the rate of acid production, the breakdown of milk proteins, and the development of flavour compounds, all of which contribute to the unique characteristics of aged white cheddar.
The longer ageing process of white cheddar also allows for the incorporation of additional ingredients or techniques that enhance its flavour and texture. Some cheesemakers may add herbs, spices, or other natural flavourings to the cheese during the ageing process, further differentiating it from the milder, younger cheddar varieties.
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Yellow dye is added to orange cheddar
The colour of cheddar cheese is influenced by the addition of yellow dye, specifically annatto, which is derived from the seeds of the achiote tree. Annatto is a natural food colouring that imparts a rich orange hue to the cheese. While some producers use annatto, others may opt for artificial colouring agents to achieve the desired shade.
The history of orange cheddar is intriguing, and it began approximately 150 years ago when variations in milk colour due to seasonal changes posed a challenge for cheesemakers. During the summer, milk tended to have a golden hue as a result of the fresh forage cows consumed. To address this inconsistency and meet consumer expectations, cheesemakers introduced annatto to standardise the colour of their cheese.
The use of annatto or other colouring agents does not impact the flavour of cheddar cheese. Blind taste tests have confirmed that individuals cannot discern a difference in taste between white and yellow cheddar. The perception of a stronger or richer flavour in yellow cheddar is influenced by visual cues and consumer expectations, not by the actual taste or texture of the cheese.
It is worth noting that the colour of cheddar cheese is not indicative of its quality or flavour. Instead, factors such as the age of the cheese, the region of production, and the length of ageing contribute more significantly to the taste and quality of cheddar. Young cheddar, for instance, is typically mild, creamy, and buttery, while aged cheddar develops a dry, crumbly, nutty, and sharp character.
When selecting cheddar cheese, it is recommended to pay attention to factors beyond its colour. Choosing cheese from a glass case at a market or grocery store, rather than pre-cut, packaged cheese, can increase the likelihood of acquiring a better-tasting product. Proper storage at home, such as wrapping the cheese in paper or cloth, can also prolong its flavour and freshness.
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White cheddar is denser and stronger
The difference between white and yellow cheddar is not in their taste but in their colour. Cheddar is naturally a light, creamy yellow colour. However, the milk from which cheese is made can vary in colour from a slight creamy yellow to a golden yellow, depending on seasonal changes in the cow's diet and the season.
The colour of yellow cheddar is due to the addition of annatto, a natural food colouring derived from the seeds of the tropical achiote tree. Annatto has been widely used in the dairy industry for about 150 years to give certain cheeses a more desirable look, especially when they needed to be transported and preserved for longer periods. Since annatto is a natural additive that doesn't affect flavour, the choice between white and yellow cheddar is simply a matter of personal preference.
The taste of cheddar is determined more by its age than its colour. Young cheddar is usually mild, creamy, slightly buttery, and easy to melt. Aged cheddar, on the other hand, is dry, crumbly, nutty, and sharp. Cheddar can be aged for anywhere from a few months to 20 years.
The way cheese is packaged affects its flavour more than its colour. Cheese that is wrapped in plastic tends to lose its flavour. To get the best-tasting cheese, it is recommended to buy it from the glass case at any market or grocery store, rather than picking up the pre-cut stuff from the dairy aisle. At home, wrapping the cheese in paper or cloth will also help it stay tasty for longer.
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The colour of the cheese doesn't affect its flavour
The colour of cheese does not affect its flavour. White cheddar is made with milk, cultures, salt, and enzymes, while yellow cheddar has all the same ingredients plus annatto, a natural red pigment that, when added to the white cheese mixture, results in a yellow hue. Annatto is derived from the seeds of the tropical achiote tree and has been used widely in the dairy industry for about 150 years. It was originally used to reduce the visible markers of seasonal variation in milk colour, which can change from a slight creamy yellow to a golden yellow depending on the season and the cows' diet.
Today, annatto is added to cheese to give it a more desirable look and to create a more uniformly coloured product. However, the small amounts of annatto needed to create the orange colour have little to no effect on the cheese's taste or nutritional value. In fact, one source suggests that the difference in taste between white and yellow cheddar is due to the different artificial flavourings added by food scientists to meet consumer expectations of what white and yellow cheddar should taste like, rather than any difference in the cheese itself.
Some people may still have a preference for the taste of one variety over the other, but this is likely due to the power of suggestion or the psychological impact of colour, rather than any difference in flavour. In reality, the age and quality of the cheese, as well as where it was produced and how it is packaged, are much more important factors in determining its flavour.
It is worth noting that there are some types of cheddar that naturally have a different colour. For example, Wisconsin developed an original kind of Cheddar called blue Cheddar, which is inoculated with the same fungus as blue cheese and has a "more robust" flavour than other cheddars.
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Packaging affects the flavour more than colour
When it comes to cheddar cheese, there are two common varieties: white and yellow (or orange). While the colour difference is visually distinct, it is important to note that the packaging of the cheese affects its flavour more than its colour.
Cheddar cheese is naturally a light, creamy yellow colour, derived from the milk used in its production. The milk can vary in hue depending on the season and the cows' diet, with milk from pasture-fed cows sometimes containing a tinge of orange beta-carotene. To create a more uniform colour, cheese producers may add dye to their cheese. This dye is typically annatto, a natural food colouring derived from the seeds of the achiote tree, which gives the cheese a rich orange or yellow hue. Some producers may also use artificial colouring or add paprika, resulting in a deeper yellow colour.
The addition of annatto or other colouring agents does not significantly impact the flavour of the cheese. According to experts, the small amounts of annatto needed to create the orange or yellow colour have little effect on the cheese's taste or nutritional value. In fact, when it comes to flavour, the age of the cheese is a much bigger factor than its colour. Young cheddar tends to be mild, creamy, slightly buttery, and easy to melt, while aged cheddar develops a dry, crumbly, nutty, and sharp flavour.
However, the way cheddar cheese is packaged and stored can significantly impact its flavour. When purchased from a supermarket, cheese is often wrapped in plastic, which can suffocate the cheese and negatively affect its flavour. To ensure the best taste, it is recommended to buy cheese from a market or grocery store that displays it in an open, unwrapped state, as this cheese is typically of better quality. At home, cheese should be stored by wrapping it in paper or cloth to maintain its flavour and freshness.
While the colour of cheddar cheese may not be a reliable indicator of its flavour, it is worth noting that consumer expectations and preferences can be influenced by the colour. Some consumers may associate the colour yellow or orange with a stronger or richer flavour, leading them to prefer one variety over the other. Additionally, food scientists and manufacturers may create distinct artificial flavour profiles for products labelled as "white cheddar" or "regular cheddar" to cater to consumer expectations of how these varieties should taste.
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Frequently asked questions
The difference between the two is largely down to the colour, which is determined by the diet of the cows producing the milk, and the addition of annatto, a natural food colouring. The colour of milk can range from white to deep yellow depending on what the cows were eating, the breed of cows, and the ratio of cream remaining in the milk. Annatto does not alter the flavour, texture, or aroma of the cheese.
The choice is down to personal preference. The colour does not affect the flavour, so the best quality cheese is more to do with where it was produced, how long it was aged, and where the customer buys it from.
Avoid pre-packaged cheeses, as they are wrapped in plastic, which takes away from the flavour. Instead, buy cheese from the glass case at any market or grocery store, as the cheeses that sit in the case are usually of a better quality.
Annatto is a natural food colouring derived from the seeds of the tropical achiote tree. It gives cheddar a rich orange hue and has been used widely in the dairy industry for about 150 years.
