Tag: Cheese history

In 17th-century England, farmers began adding plant-based color to cheese to create a more consistent, rich-looking product. This tradition eventually crossed the Atlantic, but why does America dye cheese today, long after the original reasons became obsolete? The answer lies in a blend of history, marketing, and regional preference.

Centuries ago, English cheesemakers began adding natural colorants to cheese to standardize its appearance and signal quality. This practice continues today, driven by consumer expectations and the use of the natural vegetable dye annatto, which explains why do they put yellow dye in cheese. The coloring does not affect the flavor, but it is deeply tied to the history and marketing of certain cheese varieties.

An Italian bank, Credito Emiliano, famously accepts giant wheels of authentic Parmigiano Reggiano as collateral for loans, highlighting its incredible value. This venerable, hard Italian dairy product, often referred to as 'the king of cheeses,' is a pantry staple with a rich history and a surprisingly complex character.

Archaeological evidence, including ancient pottery shards with milk residue found on the Dalmatian coast in Croatia, suggests that cheesemaking in the Mediterranean region dates back to at least 5200 BCE, long before modern health trends. But is cheese Mediterranean and an integral part of its namesake diet? The answer is nuanced, as it plays a specific and intentional role, rather than being a cornerstone of every meal.

Did you know that in 2023, the U.S. government held a stockpile of over a billion pounds of cheese, a practice that began in the 1970s? This massive surplus is just one example that begs the question: why do we stockpile cheese? The answer lies in a fascinating intersection of ancient food preservation, modern economics, and the art of flavor development.

Jarlsberg cheese has been a Norwegian dairy innovation since 1956, born from extensive research combining traditional techniques with modern technology. What is special about Jarlsberg cheese is its unique blend of sweet, nutty flavor, buttery texture, and distinctive large holes that set it apart from other Swiss-style cheeses.

Approximately 90% of all cheddar cheese produced is actually dyed to achieve its signature orange color. So, **is cheddar color natural**? The truth is that most commercial cheddar is not naturally vibrant, and that distinctive hue comes from an added, plant-based coloring agent called annatto. This common practice is a result of centuries of tradition and has little impact on the cheese's flavor or nutritional profile.