Kamil Perry
White cheddar cheese is a variety of cheddar cheese that is produced without the addition of dyes, which gives it a distinct colour from other cheddars. Cheddar cheese first originated in England but remains one of the most popular cheeses available in the U.S. The colour of white cheddar can vary based on the cow's diet, with milk from cows that feed on hay and oats yielding ivory-toned cheese, and milk from cows with diets rich in beta-carotene resulting in a deeper, golden hue.
| Characteristics | Values |
|---|---|
| Place of origin | Cheddar cheese first originated in England but remains one of the most popular cheeses available in the US |
| Taste | White cheddar and regular cheddar should taste identical. When they don't, the manufacturer is likely playing with flavours or adding artificial flavourings |
| Colour | White cheddars can range in colour based on the cow's diet. Milk from cows with diets rich in beta-carotene yields cheese with a deeper, golden hue. Milk from cows that feed on hay and oats will yield ivory-toned cheese. |
| Texture | Cheddar is meant to be a sharp, hard cheese with a creamy taste. Young cheddar is usually mild, creamy, slightly buttery, and easy to melt. Aged cheddar is dry, crumbly, nutty, and sharp. |
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What You'll Learn
White cheddar is made in New York State
White cheddar and yellow cheddar are identical in taste, with the only difference being the colour. Yellow cheddar gets its bright orange colour from the addition of annatto, a natural dye derived from the seeds of the tropical achiote tree. Cheesemakers began adding this dye to cheddars hundreds of years ago to mimic the golden hue of high-quality cheeses made with milk from cows that grazed on fresh grass.
White cheddars can range in colour from ivory to pale yellow, depending on the diet of the cows from which the milk is sourced. Milk from cows with diets rich in beta-carotene, from vegetables and fresh grass, yields cheeses with a deeper, golden hue, whereas milk from cows that feed on hay and oats will result in ivory-toned cheeses.
New York State White Cheddar is made from the milk of cows fed on hay and oats, giving the cheese a pale ivory colour and a balanced flavour profile. This cheese is produced near Syracuse using pasteurized cow's milk and the "cheddaring" process, which involves putting curds through a mill to grind them into rice-size pieces and expel extra whey. The curds are then salted and formed into blocks that are stacked on top of each other to expel even more whey through compression. Finally, they are shaped using moulds and aged to give the cheese its signature flavour.
New York-style cheddar is known for its sharp, tangy, and creamy flavour, with a touch of sweetness. It tends to be softer and less crumbly than other varieties of cheddar, making it perfect for melting and easy snacking.
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It's a sharp, creamy cheese
White cheddar cheese is a variety of cheddar cheese that is known for its sharp, creamy texture and flavour. While the specific origins of this cheese are unclear, it is said to have originated in England and remains one of the most popular cheeses in the United States. The sharp, creamy characteristics of white cheddar are achieved through a combination of factors, including the cheesemaking process, ageing, and the diet of the cows from which the milk is sourced.
The process of making white cheddar involves "cheddaring", where curds are put through a mill to be ground into rice-sized pieces, expelling extra whey. This technique is believed to contribute to the distinct texture of the cheese. White cheddar is often aged for several months, which further develops its flavour and texture. Aged cheddar tends to be dry, crumbly, nutty, and sharp, in contrast to young cheddar, which is typically mild, creamy, slightly buttery, and easy to melt.
The sharpness and creaminess of white cheddar can also be influenced by the diet of the cows that produce the milk used in cheesemaking. Milk from cows that feed on diets rich in beta-carotene, such as vegetables and fresh grass, tends to result in cheese with a deeper, golden hue and can impact the flavour and texture. On the other hand, milk from cows that feed primarily on hay and oats yields ivory-toned cheeses, like the New York State White Cheddar, known for its balanced flavour with sweet, milky notes and a peppery finish.
Despite the variations in colour and subtle flavour differences, some people argue that white cheddar and regular cheddar should taste more or less identical. The distinction in taste between the two types of cheddar is often attributed to the addition of artificial flavourings or natural food colourings, such as annatto, used to meet consumer expectations and preferences. Nevertheless, white cheddar has gained popularity, especially in the United States, where it is favoured over orange cheddar when available.
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White cheddar and regular cheddar should taste identical
White cheddar and regular cheddar are the same type of cheese, with the only difference being the absence of yellow dye in the former. The addition of annatto, a natural food colouring derived from the seeds of the tropical achiote tree, gives regular cheddar its orange hue. While the colour of cheddar cheese can vary based on the cow's diet, with milk from cows fed vegetables and fresh grass resulting in a deeper, golden hue, the small amount of dye used has minimal impact on the cheese's taste and nutritional value.
Some people believe that white and regular cheddar have distinct flavours, but this is often due to the use of artificial flavourings in snack foods labelled as "white cheddar flavour". Food manufacturers intentionally create a unique "white cheddar flavour" to meet consumer expectations, as people typically associate white cheddar with a more mature and sharper flavour. However, in a blind taste test, it would be challenging to distinguish between the two, as the underlying cheese is fundamentally the same.
The perception of a difference in taste may also be influenced by the age of the cheese. Cheddar cheese can be aged anywhere from a few months to 20 years, and the ageing process significantly affects its flavour and texture. Young cheddar tends to be mild, creamy, slightly buttery, and easy to melt, while aged cheddar develops a dry, crumbly, nutty, and sharp character. The type of milk used can also impact the flavour, as cheese made from milk containing higher levels of milk solids may exhibit a stronger milk flavour.
Despite the expectation of a flavour difference, white cheddar and regular cheddar should taste identical when no artificial flavourings are added. The colour variation is purely cosmetic and does not inherently change the flavour profile of the cheese. However, the ageing process, milk source, and minor additions of artificial flavourings can create subtle flavour differences that are more related to the specific cheese product than the colour classification.
In summary, while white cheddar and regular cheddar may appear visually distinct due to the presence or absence of dye, their flavours should be fundamentally the same. Any perceived differences in taste are likely the result of added artificial flavourings, consumer expectations, or variations in ageing, milk source, or manufacturing processes.
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The difference in colour comes from dye
The colour difference between white and orange cheddar cheese is due to the addition of dyes during the cheesemaking process. In its natural state, cheddar cheese is shades of white to creamy yellow, with the colour depending on the levels of beta-carotene in the grass and feed consumed by the cows throughout the year and the amount of cream left in the milk during production.
The orange hue of cheddar cheese originated in 17th-century England, where cows consumed grass that was high in beta-carotene, resulting in milk with an orange pigment. This colour became associated with high-quality cheese, leading to the addition of pigments from natural sources such as saffron, marigold, and carrot juice to mimic this colour. The use of dyes allowed cheesemakers to maintain a consistent colour throughout the year, despite variations in milk colour due to seasonal changes in cow diets.
Annatto, a natural food colouring derived from the seeds of the tropical achiote tree, is commonly used today to give cheddar its orange colour. It is chosen because it has a strong pigment that does not significantly affect the flavour or texture of the cheese. While annatto was initially associated with high-quality cheese due to its imported status, the use of dyes in cheddar cheese has now become a tradition, with consumers expecting the bright orange hue.
White cheddar cheese, on the other hand, is cheddar in its original, undyed state. It may still exhibit a range of tones, from white to yellow, depending on the season and the cows' diet. The absence of added dyes in white cheddar has gained popularity among consumers who prefer dye-free foods.
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The colour of milk used to make cheddar varies seasonally
The colour of milk is influenced by the composition of fatty acids, which is determined by the cows' diet. For example, pasture-fed cows can produce milk with a tinge of orange beta-carotene. Seasonal variations in the diet of cows can lead to changes in the fatty acid composition of milk, with lower concentrations of saturated fatty acids (SFAs) and higher concentrations of monounsaturated fatty acids (MUFAs) typically found in the main outdoor period (June-August). These variations in milk composition can impact the biochemical and sensory properties of cheddar cheese.
One study investigated the effects of diet and stage of lactation on the sensory profiles, texture, and volatile profiles of cheddar cheese. The study used early-, mid-, and late-lactation milk from seasonally calved cows, with each group of cows assigned a different diet. The results showed that the stage of lactation and diet had a significant impact on the biochemical and compositional differences in the resulting cheddar cheese. Early-lactation cheese was rated higher for a "crumbly" texture, while late-lactation cheese was rated as sweeter.
Another study found that the rate of proteolysis over ripening was highest in cheeses made from late-lactation milk and lowest in cheeses made from early-lactation milk. The level of free fatty acids (FFAs) in the cheese was also influenced by the levels of FFAs in the milk, which were highest in late-lactation milk and lowest in early-lactation milk. These findings demonstrate that a seasonal milk supply can cause significant differences in the biochemical and compositional characteristics of cheddar cheese, which can then influence their sensory and volatile characteristics.
While the colour of milk used for cheddar cheese production may vary seasonally, modern dairy practices have reduced the seasonal variation in milk colour. Additionally, the age of cheddar cheese is now considered a more significant factor in determining its taste, with young cheddar being mild and creamy, and aged cheddar being sharp and crumbly.
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Frequently asked questions
White cheddar cheese originated in England but is now one of the most popular cheeses in the US.
The difference between white and orange cheddar is the dye used. Annatto, a natural food colouring derived from the seeds of the tropical achiote tree, gives cheddar its orange hue.
No, the colour does not affect the taste. However, the age of the cheddar is a big factor in determining its taste. Young cheddar is usually mild, creamy and slightly buttery, while aged cheddar is dry, crumbly, nutty and sharp.
