Randy Chandler
Cheddar cheese is often yellow due to the addition of annatto, a natural dye derived from the annatto tree, which grows in tropical regions of Central and South America. Annatto has been used to dye cheese for over 200 years, and its addition does not affect the flavor of the cheese. The use of annatto or other dyes in cheddar cheese originated from cheese makers attempting to standardize the color of their product and hide the lack of cream in the cheese.
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What You'll Learn
Cheddar is traditionally yellow or orange
The tradition of colouring cheddar began with cheese makers noticing that consumers preferred cheese with a deeper yellow or orange colour, which was a result of cows grazing on grass with a higher beta-carotene content at certain times of the year. To meet this preference, cheese makers began adding colourants to enhance the colour of their cheese. This practice also helped to create a more consistent product, as the colour of the cheese was no longer dependent on the cows' diets, which could vary throughout the year.
The addition of dye to cheese has a long history, dating back to the 16th or 17th century. At that time, cheese made from whole fat milk was considered a sign of quality, and the butterfat in the milk would give it a natural yellow or orange tint. When cream was skimmed from the milk, the resulting cheese would be white, indicating lower quality. To hide the lack of cream, cheese makers began adding dyes to their cheese, such as saffron, marigold, carrot juice, or annatto.
Today, the colour of cheddar cheese can vary depending on the region. In New England, cheesemakers and shoppers favour white cheddar, which has little to no annatto added and a distinct flavour. In the Midwest and West Coast, it is common to find cheddars with enough annatto to turn them a dark orange colour. These cheeses tend to be slightly acidic, sweeter, and milder in flavour than the "bitey" white cheddars.
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Annatto seeds are ground into a red powder and used to dye cheese
The colour of cheddar cheese has been linked to its quality and flavour. Centuries ago, cheese shops could charge more for their cheddar cheese, and people preferred the deeper yellow/orange cheeses. This was because the colour was associated with cheese made from cows that fed on grass with a higher content of beta-carotene, which gave the butterfat in milk a natural yellow or orange tint.
To meet this demand, cheese makers began to add colourants to their cheese, and annatto was one such colourant. Annatto is derived from the seeds of the annatto tree, which grows in tropical regions in Central and South America. Annatto seeds are ground into a red powder and used to dye cheese. It has been used for this purpose for over 200 years.
Annatto is used in cooking around the world and does not affect the flavour of cheese, even when used in larger amounts. It is added in liquid form, and some cheesemakers only add a small amount to tint the cheddar a light yellow, while others add more to create a darker orange cheese. In the Midwest and on the West Coast of the United States, it is common to find cheddars that are dark orange due to the addition of annatto. These cheeses tend to be slightly acidic, sweeter, and milder than "bitey" white cheddars, although the annatto is not responsible for these differences in flavour.
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Yellow cheese is associated with higher quality
The colour yellow is often associated with higher quality in cheese. Before "low-fat" dairy became popular, cheese made from whole fat was considered a sign of quality. When cows eat primarily green grass, the butterfat in milk is tinted a natural yellow or orange colour, making whole milk cheese yellow. Once the cream is skimmed from the milk, cheese made out of it will be white, which was seen as a sign of lower-quality cheese.
Cheese lovers couldn't get enough of cheddar, and even today, almost 90% of all cheese sold in the United States is cheddar. People knew that yellow cheddar had a better flavour than other white cheeses, and cheese shops could charge more for their yellow cheddar. Cheese makers soon realised that by adding dye to their white cheeses, they could trick people into thinking they were getting authentic cheddar cheese. The more yellow the cheese, the higher the price.
Annatto seeds, which are ground into a red powder, have been used to dye cheese for over 200 years. Annatto is flavourless and does not affect the taste of the cheese. It is used to give cheese a consistent colour year-round, rather than being dependent on the cows' diets, which change throughout the year. The style of cheese made in the Midwest and the West Coast, which tend to be slightly acidic, sweeter, and milder, contain enough annatto to turn them dark orange.
In addition to annatto, other natural ingredients such as saffron, marigold, carrot juice, and carrot peels have been used to dye cheese and enhance its yellow colour.
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Cows eating more green grass produce more yellow butterfat
The colour of Cheddar cheese is influenced by the diet of the cows from which the milk is sourced. Cows that consume more green grass in their diet produce milk with a higher concentration of beta-carotene, a yellow pigment found in grass. This beta-carotene is stored in the cow's fat and carried into the milk, resulting in a more vibrant yellow colour in the final cheese product.
Beta-carotene is a natural form of Vitamin A and an essential nutrient for both cows and humans. It is fat-soluble, meaning it is stored in the fat tissues of cows and other animals. When cows consume grass, which contains beta-carotene, this nutrient is absorbed and stored in their bodies. As a result, the fat in their milk also takes on a yellow hue. During the process of making butter, the butterfat, which contains the beta-carotene, is separated from the milk, resulting in a distinct yellow colour.
Grass-fed cows, in particular, are known to produce milk with higher levels of beta-carotene, leading to more yellow butterfat. This is because grass is a natural source of beta-carotene, whereas grains, which are commonly fed to cows, do not contain this pigment. The beta-carotene in the grass is transferred to the cow's milk, and subsequently, the butter or cheese made from that milk, giving it a yellow colour.
The colour of cheese has become an important factor in its appeal to consumers. Over time, it became traditional for certain cheese varieties, like Cheddar, to have a yellow or orange hue. This preference for yellow cheese may have originated from the association of deeper yellow/orange cheeses with higher-quality, free-range, or grass-fed dairy products. As a result, cheese makers may have started intentionally adding colourants to their cheese to make it more appealing to consumers.
In summary, cows that consume more green grass in their diet produce milk with higher levels of beta-carotene, resulting in more yellow butterfat and, consequently, more colourful cheese products like Cheddar cheese. This natural pigment not only indicates a healthy diet for the cows but also provides nutritional benefits in the form of Vitamin A for those who consume dairy products made from grass-fed cow's milk.
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White cheddars are often labelled as Vermont cheddars
Cheddar cheese is a natural cheese that is relatively hard and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, South West England, and is produced all over the world. The cheese can be a deep to pale yellow (off-white) colour, or a yellow-orange colour when certain plant extracts are added, such as beet juice or annatto, a spice extracted from the seeds of the tropical achiote tree. Annatto is added to simulate the colour of high-quality milk from grass-fed Jersey and Guernsey cows, and it may also impart a sweet, nutty flavour.
White cheddars, or cheddars that do not contain annatto, are often labelled as "Vermont cheddars", regardless of whether they were produced in Vermont. Vermont was declared "white cheddar territory" by an expert cheese writer, and Vermonters are very proud of their state. The state is home to three creameries that produce cheddar cheese: Cabot Creamery, the Grafton Village Cheese Company, and Shelburne Farms. Cabot Creamery, in particular, exclusively stocks the white variety of cheddar in its flagship store.
The flavour of Vermont cheddar is notably different from that of other cheddars, with a more "sharp, bitey, and bitter" taste, and stronger sulphur tones. The unique flavour is influenced by factors such as the water and soil of the grass eaten by cows in the region. While the colour of cheese is mostly a matter of tradition, it is also used to mask seasonal differences in milk and create a more consistent product.
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Frequently asked questions
Cheddar cheese gets its yellow colour from the addition of annatto, a dye derived from the annatto tree, which grows in tropical regions in Central and South America. Annatto is often used to give cheddar a consistent colour year-round, as the natural colour of cheese can vary based on the diet of the cows producing the milk.
Annatto is added to cheddar cheese primarily for aesthetic reasons. Over time, consumers have come to associate the colour yellow with higher quality cheese, and as a result, cheese with a darker yellow or orange colour tends to be sold at a premium.
No, annatto does not affect the flavour of cheddar cheese. However, its use can offer a clue about where the cheese was made and, by extension, how it might taste. For example, in New England, cheesemakers and shoppers favour white cheddar with little to no annatto added, and these cheddars are known for having a distinctive flavour.
