Patrick Oconnell
Cheddar cheese is sometimes yellow due to the beta-carotene in the grass that cows eat, which tints their milk yellow. This yellow milk then results in yellow cheese. However, cheese lovers have long associated the colour yellow with higher-quality cheese, and so some cheese makers have historically added dyes such as annatto seeds, carrot peels, or saffron to their cheese to make it appear more appealing and command a higher price.
| Characteristics | Values |
|---|---|
| Natural color of cheddar cheese | White or yellowish |
| Cause of yellow color | Beta-carotene in milk from grass-fed cows |
| Cause of white color | Milk from cows fed on hay |
| Cause of orange color | Annatto seeds |
| Cause of orange color | Beta-carotene in milk from grass-fed cows |
| Cause of orange color | Carrot peels |
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What You'll Learn
Beta-carotene in cow's diet
The colour of cheddar cheese is influenced by the diet of the cows from which the milk is sourced. When cows consume grass, which is rich in beta-carotene, the orange-hued plant pigment tints their milk yellow. Beta-carotene is the same pigment that gives carrots their orange colour. The natural colour of cheese can vary based on the diet of the cows, with milk containing higher levels of beta-carotene resulting in cheese with a deeper yellow hue.
Pasture-fed cows that graze on fresh grass in the spring produce milk with elevated levels of beta-carotene, leading to a more yellow cheese. In contrast, during the winter when cows primarily consume hay, the beta-carotene levels in their milk decrease, resulting in a less yellow cheese. The connection between diet and cheese colour is also influenced by the breed of cow, as different breeds process beta-carotene in their diet differently.
The presence of beta-carotene in the diet of cows has implications beyond the colour of cheese. Beta-carotene is associated with higher vitamin content, particularly in grass-fed butter and milk. This contributes to the perception that yellow cheese, which indicates the presence of beta-carotene, is of higher quality and has a better flavour.
Historically, cheese lovers developed a preference for yellow cheddar, and cheese shops were able to charge a premium for it. This led to the practice of adding dyes to white cheeses to make them appear more like the coveted yellow cheddar. Annatto, derived from the seeds of the annatto tree, is commonly used to dye cheese and has been for over 200 years. It is added in small amounts and does not affect the flavour of the cheese.
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Annatto seeds as dye
The yellow or orange colour of cheddar cheese is often the result of adding annatto seeds as a dye. Annatto is a natural dye that comes from the annatto tree, which grows in tropical regions in Central and South America. The seeds of the tree are ground into a red powder, which is then used to dye the cheese. This practice has been going on for over 200 years.
Annatto is used in cooking around the world and, when added to cheese, does not affect its flavour. It is used in liquid form and in small amounts. The amount added depends on the desired colour intensity, with some makers adding just enough to give the cheese a light yellow colour, and others adding more to create a darker orange shade.
The use of annatto to dye cheese began because consumers associated yellower cheeses with higher butterfat content and, therefore, better quality. This was because, when cows eat a lot of grass, the milk produced has higher levels of beta-carotene, which tints it yellow. However, if the cream is skimmed from the milk, the resulting cheese will be white, indicating lower quality. Thus, cheese makers started adding dye to their skimmed-milk cheese to make it appear higher quality.
Today, the use of annatto in cheese is more about tradition and regional preferences than deception. In New England, for example, cheesemakers and shoppers favour white cheddar with little to no annatto added, whereas in other regions, orange cheddar is preferred.
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Natural colour fluctuations
The natural colour of cheddar cheese can fluctuate according to a cow's diet. Milk contains beta-carotene, the same natural pigment that gives carrots their orange colour. When cows eat a lot of grass, which is rich in beta-carotene, the orange-hued plant pigment tints their milk yellow. This yellowish milk results in a yellowish cheese.
Cows' diets change throughout the year. They eat more fresh grass in the spring, leading to higher beta-carotene levels in their milk and a deeper yellow cheese. In the winter, when cows eat mostly hay, beta-carotene levels drop, resulting in paler cheese.
Different breeds of cows also process beta-carotene in their diet differently. Two cows eating the same thing might produce milk that yields different-coloured cheese.
Goats, for example, process beta-carotene differently from cows. As a result, their milk and the cheese made from it remain a very bright white.
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Perceived higher quality
The colour of cheddar cheese is linked to its perceived quality. Before "low-fat" dairy became popular, cheese made from whole fat was considered a sign of quality. When cows eat a lot of grass, which is rich in beta carotene, the orange-hued plant pigment tints their milk yellow. That yellowish milk results in a yellowish cheese. The more yellow the cheese, the higher the price.
Cheddar cheese in its natural state is white or yellowish. The natural colour of the cheese can fluctuate according to a cow's diet. Milk contains beta-carotene, the same natural pigment that gives carrots their orange colour. Pasture-fed cows produce milk with higher beta-carotene levels in spring when their diet consists of fresh grass. As a result, their milk produces cheese with a deeper yellow colour. In the winter, when cows' diets consist mostly of hay, beta-carotene levels drop, resulting in whiter cheese.
Cheese lovers preferred the deeper yellow cheddar, which they associated with better flavour and higher butterfat content. Sneaky cheesemakers realized that by adding dye to their white cheeses, they could trick people into thinking they were selling authentic cheddar cheese. This perception of higher quality allowed them to charge more for their product.
To create a more consistent product and cater to consumer preferences, cheesemakers began adding colourants to their cheese. Annatto, a red powder derived from seeds of the annatto tree, is commonly used to tint cheddar a sunny yellow or dark orange without altering the flavour. This practice has become "traditional" for certain styles of cheese, and regional preferences have emerged, such as the preference for white cheddar in New England.
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Consistent year-round colour
The colour of cheddar cheese can fluctuate according to a cow's diet. Milk contains beta-carotene, the same natural pigment that gives carrots their orange colour. When cows eat a lot of grass, the orange-hued plant pigment tints their milk yellow, resulting in a yellowish cheese. In the spring, pasture-fed cows produce milk with higher beta-carotene levels as their diet consists of fresh grass. In the winter, when cows eat mostly hay, beta-carotene levels drop, resulting in whiter cheese.
To combat this inconsistency, cheesemakers add colouring to their produce. Annatto seeds are ground into a red powder and have been used to dye cheese for over 200 years. The use of annatto does not affect the flavour of the cheese but is instead used to indicate where the cheese was made and how it might taste. Cheesemakers only add enough to tint the cheddar a light yellow, or they may add a larger quantity to make the cheese a darker orange.
The addition of colouring to cheddar cheese has been used for centuries to trick consumers into thinking they are getting authentic cheddar cheese. The more yellow the cheese, the higher the price. This is because, historically, cheese made from whole fat was a sign of quality. However, dairy farmers could not skim the cream to sell separately, so they added dye to disguise the lack of cream in the cheese.
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Frequently asked questions
The natural pigment beta-carotene, found in grass, tints the milk of grass-fed cows yellow or orange. This results 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 early days of cheddar cheese, people associated the yellow colour with higher butterfat content and better quality. Sneaky cheesemakers realized that by adding dye to their white cheeses, they could trick people into thinking they were getting authentic cheddar cheese.
Annatto is a natural dye derived from the seeds of the annatto tree, which grows in tropical regions in Central and South America. It is used to dye cheese and has been for more than 200 years. Annatto gives cheddar cheese a consistent colour year-round, ranging from a sunny yellow to a dark orange shade, depending on the amount added.
