The History of Coloring Cheese
For centuries, the quality of a cow's diet directly impacted the natural color of the cheese made from its milk. During the summer, when cows grazed on lush, beta-carotene-rich pastures, their milk had a distinctly yellowish tint. Cheese produced during this time was highly prized and had a deeper hue. In contrast, winter milk from hay-fed cows yielded a paler, whiter cheese.
To ensure a consistent, desirable golden color year-round, cheesemakers began adding plant-based colorants. Annatto, a natural extract from the seeds of the achiote tree, became the most popular option due to its vibrant orange-red color and minimal effect on flavor. This practice also became a way to mask products made from lower-quality milk, such as that with the fat skimmed off for butter, which would naturally result in a paler cheese. Today, this historical precedent explains why many consumers in regions like the American Midwest expect their cheddar to be orange.
Natural vs. Artificial Colors in Cheese
Most traditional and artisanal cheeses, even those with deep colors, achieve their hue through natural, plant-derived additives. The use of natural colorants aligns with a growing consumer preference for less-processed foods with 'cleaner' labels. However, the dairy industry also uses synthetic, or artificial, dyes, particularly in certain processed food products.
Annatto (E160b)
Annatto is the most widely used natural coloring agent in cheese production. Derived from the seeds of the achiote tree, it imparts a color ranging from yellow to red-orange. Annatto is a staple in many cheeses, including Colby, Red Leicester, and the orange varieties of cheddar. It is generally recognized as a safe food additive, though it can cause allergic reactions in rare cases.
Beta-Carotene (E160a)
This is a naturally occurring pigment found in plants that is also used to color cheese and cheese alternatives. It is responsible for the natural yellow color in many cheeses made from grass-fed cows.
Artificial Food Dyes
For some processed cheese products, such as American cheese slices or certain mac-and-cheese mixes, manufacturers may use artificial food colorings to achieve a bright, consistent appearance. Common examples include Yellow #5 (Tartrazine) and Yellow #6 (Sunset Yellow FCF). These synthetic dyes are typically petroleum-based and, unlike annatto, are not exempt from certification by regulatory bodies like the FDA, meaning they undergo rigorous safety testing.
Natural vs. Artificial Colorants: A Comparison
| Feature | Natural Colorants (e.g., Annatto) | Artificial Colorants (e.g., Yellow #5) |
|---|---|---|
| Source | Plant-based (e.g., achiote seeds) | Synthetic, petroleum-based |
| Appearance | Produces softer, more muted yellow-orange hues | Creates intense, vibrant, and uniform colors |
| Stability | Can be less stable when exposed to light or heat | Highly stable, resistant to degradation |
| Cost | Generally more expensive to source and process | Typically less expensive to produce |
| Labeling | Labeled as "annatto" or "colored with annatto" | Must be listed by specific name or E number (e.g., "Yellow #5") |
| Flavor Impact | Little to no impact on the cheese's flavor profile | No nutritional value or flavor, solely for aesthetics |
The Role of Labeling and Regulations
Thanks to food safety regulations, consumers can easily identify whether a cheese contains added color. In the United States, the FDA requires all added color additives, both natural and artificial, to be declared on the ingredient list. This makes it simple to distinguish between products containing naturally-derived colorants like annatto and those with synthetic ones. For example, a package might read "cultured milk, enzymes, salt, annatto extract" or, in the case of processed products, "cheddar cheese, whey, water, Yellow 5, Yellow 6". Always check the ingredient list to understand the source of your cheese's color.
How to Know What's in Your Cheese
To determine if your cheese contains natural or artificial colors, follow these simple steps:
- Read the Ingredient List: This is the most reliable method. Look for terms like "annatto" or specific color numbers like "Yellow 5." Uncolored cheeses will not list any colorants.
- Examine the Color and Texture: While not foolproof, many cheeses with a pale white or creamy yellow color are uncolored. A very vibrant, uniform, and almost neon-orange color is a stronger indicator of synthetic dyes, especially in highly processed products.
- Buy from a Reputable Cheesemonger: Artisanal cheesemakers often provide detailed information about their production process, allowing you to ask specific questions about colorants.
- Consider Regional Variations: In some regions, like the UK, white cheddar is more common, whereas orange cheddar is standard in other places, like the US. This variation is often a matter of cultural tradition rather than quality.
Conclusion
While the sight of bright orange cheddar might raise a red flag for some, the reality is that the vast majority of colored cheeses achieve their appearance with harmless, natural, and traditional food colorants like annatto. However, it is crucial to remain a vigilant consumer, especially when purchasing processed cheese products, which are more likely to contain synthetic additives. By simply reading the ingredient label, you can make an informed choice that aligns with your dietary preferences, knowing that the cheese's hue is a matter of tradition and marketing, not an indicator of its underlying quality.
What are some cheeses that often contain added color?
- Cheddar: Many orange varieties, especially from the US and UK, use annatto.
- Colby: This American cheese is known for its orange hue, also from annatto.
- Red Leicester: Characteristically colored red-orange with annatto.
- Mimolette: This French cheese has a deep orange rind, also from annatto.
- Processed Cheese Slices: These often use artificial dyes like Yellow #5 and #6 for a consistent look.
