Patrick Oconnell
Cheddar cheese is one of the most popular cheeses, but have you ever wondered why some cheddars are white and some are orange? The answer lies in the historical practices of cow care and cheese-making, as well as regional traditions and marketing. In the past, cows' diets included grass with high levels of beta-carotene, which gave their milk an orange-yellow tone. This, in turn, resulted in cheese with a deeper yellow or orange hue. Cheesemakers also added dyes to enhance the colour, creating a link between orange cheese and high quality. Today, the colour usually comes from annatto, a food colouring made from the seeds of the achiote tree, which has little effect on flavour.
| Characteristics | Values |
|---|---|
| Natural colour of cheddar cheese | White or yellowish |
| Colour of cheese in the modern era | Orange |
| Colouring agent | Annatto seeds |
| Source of annatto seeds | Achiote tree |
| Other colouring agents used historically | Saffron, marigold, carrot juice |
| Reason for colouring cheese | Sign of high-quality cheese, uniformity of colour |
| Region where orange cheddar is popular | Midwest |
| Region where white cheddar is popular | Northeast |
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What You'll Learn
- The diet of cows can affect the colour of their milk, and therefore the cheese
- In the past, orange cheddar was a marker of high-quality cheese
- Cheesemakers added pigment to low-quality cheese to trick consumers
- Annatto, a food colouring, is now used to create a uniform colour
- Some regions, like the Northeastern US, still choose to produce white cheddar
The diet of cows can affect the colour of their milk, and therefore the cheese
The colour of cheddar cheese is influenced by the diet of the cows that produce the milk used in its making. This is because a cow's milk can contain varying levels of beta-carotene, the same natural pigment that gives carrots their orange colour. Pasture-fed cows that graze on grass produce milk with higher beta-carotene levels, resulting in cheese with a deeper yellow or orange colour. In the spring and summer, when cows feed on fresh grass, their milk tends to have a more noticeable orange hue. Conversely, in the winter, when cows' diets consist primarily of hay, the beta-carotene levels in their milk decrease, yielding a paler cheese.
The link between cow diet and cheese colour is not just a matter of natural variation but also historical fraud and consumer preferences. Centuries ago, English cheesemakers produced cheddar with a yellow tone due to the milk from cows that grazed on beta-carotene-rich grass. This yellow hue became associated with high-quality, grass-fed cheese, leading unscrupulous cheesemakers to add dyes to their pale cheese to mimic the appearance of premium products. They used substances like saffron, marigold, carrot juice, and annatto seed powder to achieve the desired colour.
Annatto, derived from the seeds of the achiote tree, is now the standard colouring agent used in cheddar cheese production. It imparts the familiar orange hue that consumers expect from cheddar, ensuring a consistent appearance throughout the year despite seasonal variations in cow diets. While annatto slightly alters the colour of the cheese, it does not noticeably affect its flavour or texture.
Today, the colour of cheddar cheese varies depending on regional traditions and consumer preferences. In the Northeastern United States, for example, white cheddar is often preferred, while orange cheddar is more popular in the Midwest. The colour of cheddar cheese is not just a matter of aesthetics but also a reflection of historical practices, cultural influences, and consumer expectations that have evolved over time.
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In the past, orange cheddar was a marker of high-quality cheese
In the 17th century, orange cheddar was a marker of high-quality cheese. This was because cows that ate a lot of grass produced milk with higher levels of beta-carotene, which gave the milk and cheese a deeper yellow or orange colour. As a result, cheese with a yellow hue was seen as a sign of quality.
During the late spring and summer, cows that grazed on pastures ate grass containing higher levels of beta-carotene, which gave their milk an orange-yellow tone. In the winter, when cows were kept inside and fed hay, the beta-carotene levels in their milk dropped, resulting in paler cheese.
To maintain a uniform colour in cheese throughout the year, cheesemakers began adding pigment from saffron, marigold, and carrot juice to mimic the orange hue. This practice of adding dye to cheese was also influenced by the perception that butter with a golden hue was higher quality. When dairymen started using cow's milk instead of sheep's milk for butter, they skimmed most of the fat from the top for butter production. The remaining low-fat milk was used for cheese-making, and to disguise this, they began adding dye.
Over time, consumers came to expect darker-hued cheeses, and by the 18th century, all cheeses were dyed regardless of fat content. The colour orange became so associated with cheese that even cheese-flavoured snacks like Cheetos are orange.
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Cheesemakers added pigment to low-quality cheese to trick consumers
The colour of cheddar cheese is linked to its quality, with the orange hue denoting high-quality cheese made from grass-fed cows. This is because the diet of cows influences the flavour and colour of the milk they produce. Pasture-fed cows that consume grass rich in beta-carotene yield milk with a higher beta-carotene content, resulting in cheese with a deeper yellow or orange colour.
Cheesemakers, aiming to deceive consumers and profit from this association, began adding pigments to their low-fat, inferior cheese to mimic the coveted orange shade. This practice, known as "cheese fraud", dates back to the 13th century when dairymen, seeking to enhance the appearance of their butter, added dyes like marigold to impart a golden hue. As butter-making techniques evolved, leaving less fat for cheese production, the artifice was extended to cheese, and by the 18th century, all cheeses were being dyed, regardless of their fat content.
The deception continued, and in the 17th century, English cheesemakers in Leicestershire, the birthplace of cheddar, began colouring their cheese with annatto seed, a dye derived from the achiote tree. This tradition was carried to the United States by cheesemakers in the Midwest, who sought a consistent colour throughout the year, unaffected by the seasonal variations in cow diets. The addition of annatto ensured a uniform orange shade, which became synonymous with cheese, tricking consumers into believing they were purchasing superior-quality cheddar.
The motive behind this deception was purely financial, as cheesemakers understood that the colour of cheese influenced its market value. By adding pigment to their inferior product, they could command a higher price, exploiting consumers' perception of colour as an indicator of quality. This practice ultimately shaped the modern perception of cheddar, with many consumers now expecting the familiar orange hue when purchasing this variety of cheese.
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Annatto, a food colouring, is now used to create a uniform colour
The colour of cheddar cheese is linked to its quality and the diet of cows. In the 13th century, butter made from cow's milk was considered a luxury item, and butter with a golden hue was deemed to be of higher quality. This perception extended to cheese as well. In the 17th century, English cheesemakers produced cheese with a yellow tone due to the milk from certain cows. These cows, often Jersey and Guernsey breeds, grazed on grass rich in beta-carotene, which gave the milk an orange-yellow tone. Thus, cheddar cheese with a yellow hue was associated with quality.
However, not all cows had access to the same quality of grass, and during the fall and winter, the milk produced by cows was whiter due to decreased beta-carotene levels in their feed. This variability in cheese colour drove early cheese lovers to prefer Cheddars with a more consistent appearance. To meet this demand and maintain a uniform colour in their cheese, cheesemakers began adding dyes to their cheese.
Annatto, a food colouring derived from the seeds of the tropical achiote tree, is now commonly used to create a uniform colour. Annatto seeds are ground into a red powder and added to the milk used for cheesemaking, giving Cheddar a rich orange hue. This practice of using annatto to colour cheese has been employed for over 200 years and is still used today to meet consumer expectations for the colour of cheddar cheese.
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Some regions, like the Northeastern US, still choose to produce white cheddar
The colour of cheddar cheese is influenced by the diet of cows and the addition of dyes. The natural colour of cheddar cheese can vary from white to yellow, depending on the season and the diet of the cows producing the milk. In the spring and summer, when cows graze on grass containing high levels of beta-carotene, their milk tends to have a yellowish or orange hue. In the fall and winter, when cows are fed hay or other feed with lower levels of beta-carotene, their milk is whiter.
Historically, the colour of cheddar cheese was associated with quality. In the 13th and 17th centuries, butter and cheese made from cow's milk with higher fat content were considered superior, and the golden hue of these products was valued. Cheesemakers began adding dyes, such as marigold, saffron, carrot juice, or annatto seed, to enhance the colour of their cheese and indicate higher quality. This practice of adding dyes to cheese became common, especially in the US, to create a uniform colour throughout the year and distinguish their products.
However, some regions in the Northeastern US, like New England and New York, have continued to produce and prefer white cheddar cheese. This tradition may be linked to the historical difficulty of selling their cheese overseas due to the preference for dyed cheese in other regions. The Northeastern US cheesemakers' choice to stick with white cheddar could be a result of maintaining their unique regional identity and cheese-making heritage.
Today, the colour of cheddar cheese does not necessarily indicate quality or flavour. Modern technologies, such as pasteurization, have made it challenging for untrained tasters to detect differences in flavour based on colour. Annatto, a commonly used dye, is known to have minimal impact on taste or nutritional value. Whether you prefer orange or white cheddar, the most important factor for flavour is the aging process, with younger cheese being milder and older cheese developing a sharper, more piquant character.
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Frequently asked questions
The colour of cheddar cheese depends on the diet of the cows that produce the milk. In the spring and summer, pasture-fed cows eat grass containing higher levels of beta carotene, which turns their milk a light orange colour. In the fall and winter, when cows are kept inside and fed hay, their milk is white.
In the past, cheesemakers would add dye to their cheese to disguise low-fat content and make it look higher-quality. This practice has continued to the present day, with most modern cheesemakers using annatto, a food colouring made from the achiote tree, to give their cheese an orange hue.
No, the colour of cheddar cheese does not noticeably affect its flavour. The flavour of cheddar cheese is determined by factors such as the age of the cheese and the diet of the cows that produce the milk.
