The Red Thing On Cheese: Why?

Red wax is commonly used to coat cheese wheels, such as Babybel, Gouda, and Cheddar, to protect them from airborne bacteria, mould growth, and drying during the ageing process. The wax is typically made from paraffin, microcrystalline wax, and colouring, with no added Bisphenol A (BPA). It is considered food safe and poses no health risk if ingested. In addition to preservation, the red wax coating also serves as a distinctive feature for certain cheese varieties, such as Babybel, enhancing their brand recognition and providing an unparalleled unwrapping experience for consumers.

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Red wax coatings on Babybel cheese are made from paraffin, microcrystalline wax, and colouring

The red wax coating on Babybel cheese is instantly recognisable. It is made from paraffin wax, microcrystalline wax, and colouring. The wax coating is used to protect the cheese from airborne bacteria, mould growth, and drying while it ages. It is soft and pliable, unlike pure paraffin wax, which becomes brittle and cracks easily. The wax is "food safe", meeting strict regulatory standards, and poses no health risk if accidentally ingested.

Red wax coatings are not unique to Babybel cheese. Many other hard and semi-hard cheeses are coated in red wax, including Gouda, a semi-hard Dutch cheese with a mild, nutty flavour and smooth, creamy texture. Cheddar often comes in red wax, too.

The colour red in cheese is nothing new. In fact, it dates back to at least the 16th century, when seeds from a South American plant were used to colour traditional British territorial cheeses like Leicester and Cheshire, as well as French classics like Mimolette. These seeds have a brick-red colour and are dried and then soaked in an alkaline solution to leach out the colour. This solution is then added to the milk at the beginning of the cheese-making process, colouring the curds and giving the cheese its distinctive hue.

Today, annatto is often used to dye cheese orange or red. During World War II, however, annatto was not imported, so traditional 'red' cheeses switched back to being 'white'.

Red wax protects cheese from airborne bacteria, mould growth, and drying

The red wax coating on cheese, commonly seen on Babybel cheese, Gouda, and Cheddar, serves multiple purposes in protecting the cheese. Firstly, it acts as a barrier against airborne bacteria, preventing unwanted bacteria from reaching the cheese surface and contaminating it. This helps maintain the quality and safety of the cheese during aging and storage.

Secondly, the red wax protects the cheese from mould growth. Mould requires specific environmental conditions, and the wax restricts the necessary factors for mould development, such as moisture and oxygen access. By inhibiting mould growth, the wax preserves the cheese's texture, flavour, and appearance.

Additionally, the wax plays a crucial role in preventing the cheese from drying out. It acts as a moisture barrier, retaining the cheese's moisture content and preventing it from drying out prematurely. This is similar to how wax is used on fruits like apples to enhance their firmness and slow down the natural degradation process.

The red wax also has aesthetic and marketing purposes. The bright red colour makes the cheese visually appealing and helps it stand out on shelves, attracting consumers' attention. Over time, certain cheeses have become synonymous with this distinctive red colour, contributing to their brand identity and recognition.

Moreover, the wax coating has functional benefits. It provides a protective layer that makes the cheese less fragile and less prone to cracking or breaking during transportation and handling. This ensures the cheese remains intact and reduces potential waste.

Red wax is used on other cheeses such as Gouda, Cheddar, and Parmesan

Red wax is commonly used on Babybel cheese, but it is also used on other hard and semi-hard cheeses such as Gouda, Cheddar, and Parmesan. The wax coating is used to protect the cheese from airborne bacteria, mould growth, and drying while it ages. It also helps retain moisture and enhances firmness.

Gouda is a semi-hard Dutch cheese with a mild, nutty flavour and a smooth, creamy texture. Cheddar, a hard cheese, is also often coated in red wax. Parmesan, a hard cheese, can also be found wrapped in red wax, although it is not uncommon to find it in black or yellow wax as well.

The use of red wax on cheese is not a recent development. There is evidence of red dye being added to cheese in England as early as the 16th century. The dye is extracted from seeds of a South American plant by drying them before soaking them in an alkaline solution. This coloured solution is then added to the milk at the beginning of the cheese-making process, giving the cheese its distinctive hue.

The addition of annatto, the red dye, to cheese was paused during World War II due to import disruptions, and cheese returned to its natural white colour. However, after the war, cheese producers resumed using annatto, and today, it is common to see new 'red' cheeses in the market, such as Shropshire Blue, Blacksticks Blue, and Harrogate Blue.

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Red wax is also used on non-cheese food products like fruit snacks, Skittles, and M&Ms

While red wax is commonly associated with cheese, it is also used on non-cheese food products. Fruit snacks, Skittles, and M&Ms are all coated in wax to keep them looking and tasting fresh. The wax helps these products retain moisture, enhances their firmness, and slows down their natural degradation process.

In addition to its functional benefits, wax also acts as a chemical preservative and gives these products a shiny, appealing appearance. This is especially true for fruits like apples, which are often coated in wax to make them look more attractive to consumers.

The use of wax on non-cheese food products is not always obvious, as it is harder to see compared to the thick wax coating on cheeses like Gouda and Babybel. However, it is an important component of food packaging and helps to extend the shelf life of these products.

While the red wax on cheese is eye-catching and iconic, its primary purpose is to protect the cheese from airborne bacteria, mould growth, and drying during the ageing process. This is similar to the function of wax on non-cheese food products, where it helps to maintain freshness and preserve taste and texture.

Red annatto dye is added to some cheeses to give them their distinctive colour

The red coating on some cheeses, such as Babybel, is not unique to the brand. It is a coating of food-grade wax, often used on hard and semi-hard cheeses that need a few months to age. This wax coating helps prevent unwanted mould growth and retains moisture while the cheese ages. The wax is soft and pliable, and it is "food safe", posing no health risk if accidentally ingested.

Some cheeses are red or orange due to the addition of annatto dye, which is extracted from seeds of a South American plant. The seeds are dried and then soaked in an alkaline solution, which leaches the colour out into a solution. This solution is then added to the milk at the beginning of the cheese-making process, colouring the curds and giving the cheese its distinctive hue. This practice has been occurring since at least the 16th century in England. During World War II, annatto was not imported, so traditional 'red' cheeses were white.

The addition of annatto dye may have a minimal impact on the flavour of the cheese, although some, like Billy Kevan, believe it causes more moisture to be held in. The red colour added to certain cheeses has become part of their identity and history, such as with Leicester and Cheshire cheeses. The colour also helps the cheese stand out from the crowd and distinguishes it from other territorial counterparts.

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