Do they put yellow dye in cheddar cheese? The surprising truth about its vibrant color

October 14, 2025 •

3 min read

The iconic orange hue of cheddar cheese is often a subject of mystery, with many people assuming it's from an artificial, synthetic dye. In reality, the vibrant color is achieved by adding a natural, plant-based coloring called annatto, not an artificial yellow dye.

Quick Summary

Most orange cheddar cheese is colored with a natural, plant-based extract called annatto, which comes from the seeds of the achiote tree. This practice dates back centuries and does not affect the cheese's flavor.

Key Points

Natural Coloring: The orange color of cheddar comes from annatto, a natural, plant-based food coloring, not an artificial yellow dye.
Source of Annatto: Annatto is an extract from the seeds of the achiote tree native to Central and South America.
Flavor is Unchanged: The small amount of annatto used for coloring does not impact the flavor or texture of the cheese.
Historical Roots: The tradition of coloring cheddar began centuries ago to ensure a consistent color, as seasonal changes affected the natural yellowish tint of milk.
Regional Preference: The choice between orange and white cheddar is a matter of regional preference, not an indication of quality or taste difference.
Annatto Safety: Annatto is generally recognized as safe, but some individuals may experience allergic reactions or digestive issues.
White Cheddar is Natural: For those who prefer a dye-free option, white cheddar represents the natural color of cheese, though its hue can vary seasonally.

The History Behind Colorful Cheese

Historically, the color of cheese was linked to a cow's diet. Cows grazing on beta-carotene-rich summer grass produced milk resulting in yellower cheese, while winter hay led to a paler product. This seasonal variation created a perception that yellower cheese was richer. To achieve a consistent color year-round, cheesemakers began adding colorants like saffron, marigold, and carrot juice. This practice continued as cheddar gained popularity in North America, solidifying consumer preference for colored cheese.

What is Annatto?

Annatto is a natural food coloring sourced from the seeds of the achiote tree (Bixa orellana), native to tropical regions. It's used globally as both a colorant and spice.

Source: Reddish, waxy coating of achiote seeds.
Appearance: Ranges from yellow to deep orange-red.
Flavor Profile: Little to no impact on cheese flavor in small amounts. As a spice, it offers a slight peppery, nutty taste.
Regulation: The FDA lists annatto as an "exempt from certification" color additive, considered a natural alternative to synthetic dyes.

The Difference Between White and Orange Cheddar

The key difference is the addition of annatto to orange cheddar; it doesn't affect flavor or quality. The choice is based on consumer preference and regional traditions.

Regional Preference: White cheddar is preferred in areas like New England, while orange is popular in the Midwest and West. This preference also extends to other orange cheeses like American cheese.
Taste Profile: Any perceived taste difference is likely due to factors like aging, recipe, or regional style, not the annatto.

Potential Side Effects and Safety

Annatto is generally safe for consumption in typical food amounts. However, some individuals may have adverse reactions.

Potential Concerns with Annatto:

Allergies and Intolerances: Rare reactions include hives, swelling, and stomach pain. Some research suggests annatto reactions might be more common than those to synthetic dyes.
IBS Triggers: It may trigger symptoms in some individuals with IBS.
In rare cases, sensitive individuals may react to annatto or associated preservatives.

Comparison of Cheese Coloring


Feature	White Cheddar	Orange Cheddar	Artificially Dyed Cheese	Annatto	Paprika	Turmeric
Color Source	Natural milk color, varies with diet	Annatto extract from achiote seeds	Synthetic chemical dyes like Yellow #5	Achitote seeds	Capsicum annum pepper	Turmeric root
Taste Difference	Flavor is affected by aging process	No effect on flavor in cheese	No effect on flavor	Mild, peppery, nutty flavor in large quantities	Sweet, smoky, or spicy flavor	Strong earthy, bitter, peppery flavor
Commonality	Common in many regions, especially New England	Extremely common, especially in North America	Becoming less common in favor of natural alternatives	Very common	Used in some cheese varieties	Historically used, less common now
Safety Profile	Generally very safe	Generally safe, but some allergies reported	Historically linked to adverse effects, less common now	Generally safe, can trigger allergies	Generally safe	Generally safe

Annatto Health Benefits

Annatto contains carotenoids like bixin and norbixin, which may offer health benefits.

Antioxidant Properties: Contains antioxidants that combat free radical damage.
Antimicrobial Effects: Test-tube studies show potential to inhibit certain bacteria and fungi.
Eye Health: Carotenoids in annatto are linked to promoting eye health.

Note that these benefits are associated with concentrated extracts, not the small amount in cheese.

Conclusion

The orange color in cheddar cheese is a traditional practice using the natural colorant annatto, not an artificial yellow dye. This coloring does not impact flavor; taste is determined by cheesemaking and aging. While generally safe, annatto can cause sensitivities in some individuals, making white cheddar a suitable alternative. The color difference reflects tradition and preference more than artificiality.

For more information on the history and science of cheese, you can visit the Wisconsin Cheese website.

Frequently Asked Questions

No, the vibrant color in orange or yellow cheddar cheese does not come from artificial dye. It is typically derived from annatto, a natural, plant-based food coloring.

Annatto is an extract from the seeds of the achiote tree. It is widely considered safe for most people, but some individuals have reported allergic reactions or intolerances.

No, the color does not affect the flavor of cheddar cheese. Any perceived taste differences are due to factors like aging or regional cheesemaking styles, not the addition of annatto.

Cheesemakers began adding color centuries ago to create a consistent, vibrant color year-round. This tradition originated when seasonal variations in a cow's diet caused inconsistencies in the natural yellowish tint of milk.

Some cheddar remains white because no annatto is added during the cheesemaking process. Many regions, especially New England, have a cultural preference for white cheddar.

While uncommon, some people may experience side effects like hives, swelling, or digestive issues, especially if they have a known sensitivity to annatto.

Coloring cheese dates back to 17th-century England, when cheesemakers used natural dyes like saffron and carrot juice to mimic the rich, yellow hue of milk from summer-grazing cows.