The historical practice of coloring cheese
In its natural state, cheese ranges from white to a pale yellow, depending largely on the diet of the dairy animals. The vibrant orange color we associate with many cheeses, like cheddar, is not inherent but a result of a long-standing tradition. In 17th-century England, milk from grass-fed cows, rich in beta-carotene, produced a naturally yellow-orange cheese, which became associated with quality. However, milk from hay-fed cows in winter resulted in paler cheese. To ensure a consistent appearance year-round and sometimes to enhance the perceived richness of lower-fat cheeses, cheesemakers started adding natural dyes such as saffron and marigold. This practice evolved, and adding color, especially to cheddar, became a global tradition.
The annatto seed: A natural colorant
Today, annatto is the most common natural food coloring used in cheese. It's derived from the seeds of the achiote tree (Bixa orellana), a tropical plant with prickly, heart-shaped fruits. The seeds contain carotenoid pigments, mainly bixin and norbixin, which create yellow to orange-red hues. Annatto is favored in cheesemaking because it imparts color without significantly altering flavor.
How annatto is prepared for cheesemaking
Annatto is extracted from achiote seeds and processed to be water-soluble, converting bixin to norbixin. This allows it to blend smoothly into milk during cheese production, ensuring a consistent color.
Annatto in cheese: Is it safe and nutritious?
Annatto is generally safe when consumed in typical food amounts. While rare, some individuals may have allergic reactions, such as hives or IBS symptoms. Annatto also contains compounds with potential health benefits, but significant research is still needed on its effects at higher consumption levels.
Annatto's active compounds show some potential benefits, including:
- Antioxidant effects: Carotenoids like bixin and norbixin offer antioxidant properties that can help protect cells from damage.
- Support for eye health: The carotenoids may benefit eye health by filtering blue light.
- Other potential properties: Early studies suggest possible antimicrobial, cardiovascular, and anti-cancer effects, but human trials are limited.
The difference between orange and white cheese
The main difference between orange and white cheese of the same type, like cheddar, is the presence of annatto. The flavor, texture, and nutritional value are determined by factors like the cheesemaking process, aging, and milk quality, not the color. A sharp orange cheddar is comparable in flavor to a sharp white cheddar aged for the same duration.
Orange vs. White Cheese
| Feature | Orange Cheese (e.g., Colored Cheddar) | White Cheese (e.g., White Cheddar) |
|---|---|---|
| Coloring Agent | Typically annatto is added to the milk. | No annatto is added during the cheesemaking process. |
| Natural Color Source | A pale yellow tint from beta-carotene in grass is masked or enhanced by annatto. | Natural color from milk, which can vary seasonally, is not altered. |
| Appearance | Uniform, bright yellow or orange hue. | Creamy white to pale yellow, with slight seasonal variations. |
| Flavor Profile | Annatto does not affect the flavor of the cheese. | Flavor profile depends on aging, milk quality, and cultures used, not color. |
Cheeses known to contain annatto
Several popular cheeses often use annatto for their characteristic look:
- Cheddar: Many commercial cheddars come in both white and orange varieties, with the orange version containing annatto.
- Red Leicester: This traditional British cheese is distinctly red-orange due to annatto.
- Colby: This American cheese often gets its orange color from annatto.
- Mimolette: A French cheese known for its intense orange color, which is a key part of its identity.
Decoding ingredients and making informed choices
To check for food coloring in cheese, look at the ingredients list, as manufacturers must list annatto or other color additives. If annatto is listed, the color has been enhanced. If you wish to avoid color additives, choose white cheese varieties.
For additional information on food additives, the U.S. Food and Drug Administration (FDA) website is a valuable resource.
Conclusion
The answer to 'Do they put food coloring in cheese?' is often yes, typically using annatto. This practice originates from a historical need to maintain a consistent cheese appearance, influenced by seasonal variations in milk and consumer expectations. The primary difference between orange and white cheese is visual, as annatto doesn't affect flavor. Checking ingredient labels allows consumers to identify annatto. Both colored and uncolored cheeses can be part of a healthy diet, enabling consumers to make choices based on their preferences.
