Frederic Melton
Cheddar cheese is a versatile, semi-hard cheese that comes in a variety of colours, including white and orange. While some may find the taste of white cheddar cheese nasty, this could be due to the emotional response people have to the colour of the cheese, as colour does not technically change the physical taste of food. The colour of cheddar cheese is influenced by the length of time it has been aged and the type of milk used in the process.
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What You'll Learn
White cheddar is labelled as such when it does not contain annatto
Cheddar cheese is a versatile variety of cheese that comes in many forms, one of the most noticeable differences being the colour. While some cheddars are white, others are orange or yellow. The orange or yellow colour is produced by adding certain plant extracts such as beet juice or annatto, a spice extracted from the seeds of the tropical achiote tree. Annatto is the most common dye used for cheddar and is considered a natural alternative to synthetic food colouring compounds.
Cheddar cheese, which does not contain annatto, is frequently labelled as "white cheddar" or "Vermont cheddar", regardless of whether it was produced in Vermont or not. Vermont's three creameries producing cheddar cheeses are Cabot Creamery, the Grafton Village Cheese Company, and Shelburne Farms.
The absence of annatto is the only difference between white and orange cheddar, and it does not affect the flavour of the cheese. However, people may have a preference or emotional response to one over the other. Health-wise, there is also no difference between white and orange cheddar cheese.
Annatto is widely used as a colouring agent in many processed food products, including cheese, butter, margarine, custards, cakes, and other baked goods. It is of particular commercial value in the United States, as the Food and Drug Administration (FDA) considers annatto-derived colourants to be "exempt from certification". However, annatto has been linked to rare cases of food-related allergies, with some people experiencing allergic reactions when consuming it.
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There is no difference in nutritional value between white and orange cheddar
White and orange cheddar differ in colour due to the addition of annatto, a natural food colouring, to the latter variety. However, despite the difference in appearance, there is no variation in nutritional value between the two types of cheddar cheese. Rahaf Al Bochi, an Atlanta-based registered dietitian nutritionist and media spokesperson for the Academy of Nutrition and Dietetics, confirms that there is no difference in nutritional value between white and orange cheddar.
Both white and orange cheddar are rich in protein, calcium, and vitamins A and B12. Cheddar also contains probiotics, which promote gut health. For example, 1 ounce of cheddar provides 7 grams of protein and about 20% of the daily value of calcium. However, it's important to note that cheddar also contains saturated fat, so it's recommended to consume it in moderation.
The colour variation in cheddar cheese is achieved by adding annatto, which is derived from the seeds of the tropical achiote tree. This natural food colouring gives cheddar a rich orange hue. While modern dairy practices have reduced seasonal variation in milk colour, traditional cheesemaking practices resulted in milk colour changes with the seasons. For example, summer milk might have a golden hue due to the fresh forage cows consumed during that season.
The added colour in orange cheddar serves to provide a consistent appearance throughout the year, regardless of the cows' diet. While the colour of cheddar cheese can influence our preferences and emotional responses, it does not affect the flavour or nutritional value. The taste of cheddar is influenced by factors such as the milk used, the length of aging, and the style of aging. Therefore, when selecting cheddar cheese, factors like aging and personal taste preferences should be considered rather than the colour.
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Colouring does not affect the flavour of cheddar
While some people believe that white cheddar cheese is nasty, the colouring of cheddar does not affect its flavour. The colour of cheddar is influenced by several factors, including the amount of annatto added as a colourant and the diet of the cows whose milk is used.
Cheddar cheese is made through a process called "cheddaring", in which curds are formed into loaves and stacked on top of each other to remove excess whey. This process is repeated to give the cheese its characteristic crumbly and layered texture. To make orange cheddar, cheesemakers often add annatto, a natural food colouring derived from the seeds of the tropical achiote tree. Annatto is an extremely efficient food dye, so only a small amount is needed to colour the cheese. While annatto is used in cooking and can add flavour when used as a spice, the small amount used in cheesemaking does not affect the flavour of the cheddar.
The colour of cheddar cheese can vary from bright white to deep, dark orange, and consumers have strong preferences for certain colours. In general, consumers prefer a light orange colour over dark orange or white cheddar. White cheddar is often perceived as the most natural option, while dark orange cheddar is seen as the least natural. However, these perceptions may be influenced by regional preferences and the association of certain colours with specific flavours. For example, consumers associate orange cheddar with a sharper flavour, and white cheddar is often preferred for macaroni and cheese.
The factors that truly influence the taste of cheddar cheese include the type of milk used, the length and style of ageing, and the presence of a rind. Cheddar made with goat's milk, for example, remains bright white due to the way goats process beta-carotene, and it has a distinct flavour compared to cow's milk cheddar. Additionally, the ageing process affects the snacking and cooking properties of the cheese, with longer-aged cheddars developing a more complex and robust flavour.
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Cheddar is a versatile cheese with many varieties
Cheddar cheese is a versatile and popular cheese that originated in the village of Cheddar in Somerset, England. It is known for its distinct flavour, versatility, and vibrant orange or white colour. Cheddar is produced all over the world and has no Protected Designation of Origin (PDO). The name "West Country Farmhouse Cheddar" was registered in the European Union and the United Kingdom to denote cheddar produced from local milk within Somerset, Dorset, Devon, and Cornwall using traditional methods.
Cheddar cheese can be classified as either industrial or artisan. Industrial cheddar cheese is produced on a large scale and can vary significantly in flavour, colour, and quality. Food packaging typically indicates strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage. Artisanal cheddar, on the other hand, develops stronger and more diverse flavours over time through longer ageing processes.
The colour of cheddar cheese can vary depending on the presence of additives like annatto, a natural dye that gives the cheese a rich yellow or orange hue. Traditional cheddar cheese is white, but many consumers associate the vibrant orange colour with this beloved cheese variety. The orange colour can be attributed to the beta carotene in the grass cows graze on, which eventually ends up in the milk. However, the milk still appears white due to the way butterfat scatters light.
Cheddar cheese has a wonderfully complex flavour profile that can range from sharp and tangy to bold with notes of toasted hazelnuts and whiskey. The longer the cheese is aged, the sharper and more complex its taste becomes as enzymes break down proteins and fats, forming new compounds. Cheddar's soft yet crumbly texture makes it a versatile ingredient in various dishes, such as sandwiches, paninis, casseroles, cheese puffs, and mac and cheese. It is also a popular choice for grilled cheese sandwiches and cheeseburgers due to its melting properties.
In summary, cheddar cheese is a versatile and popular cheese with many varieties and a distinct flavour profile. It can be classified as industrial or artisan, and its colour can vary from white to orange due to the presence of natural dyes or beta carotene in cow's milk. Cheddar's complex flavour and versatile texture make it a favourite among cheese connoisseurs and a widely used ingredient in culinary applications.
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Cheddar is a widely popular semi-hard cheese
Cheddar is made via a process called "cheddaring", in which curds are formed into loaves that are stacked on top of one another to remove excess whey. The curds are then cut, gently heated, piled, and stirred before being pressed into forms. Cheddar typically has a moisture content between 25% and 45% of its dry weight, resulting in a firm, slightly springy texture. The longer the cheese is aged, the more complex its flavour becomes, with older cheddars having a diverse range of textures and tastes. Cheddar can be mixed with various ingredients, such as chilli, black pepper, and onion.
Cheddar is often characterised by soft touches of hazelnuts and seared butter, along with a diverse lineup of mellow nuances. It is typically aged anywhere between one and six months, resulting in a relatively mild taste and aroma. Younger cheddars tend to be denser, while older cheddars may develop crystallisation. Cheddar pairs well with a variety of drinks, including light white wine, pilsner beer, dry red wine, and gin and tonic.
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Frequently asked questions
Whether or not white cheddar cheese is nasty is a matter of personal preference. The colour of the cheese does not affect its taste, but people may have an emotional response to it.
The difference between white and orange cheddar cheese is the addition of colouring in the cheese-making process. Orange cheddar has colour added to give it a consistent look throughout the year.
No, the colour of cheddar cheese does not affect its nutritional value. Cheddar cheese is rich in protein and calcium and is a source of vitamin K2, which is important for heart and bone health.
