Why does America dye cheese? The surprising history behind the orange hue

January 9, 2026 •

3 min read

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.

Quick Summary

The orange color of many American cheeses, particularly cheddar, dates back to a 17th-century English practice of using dye to signify quality. This tradition was adopted in the U.S. and evolved into a marketing tool, creating regional preferences for orange or white cheese and ensuring product uniformity despite seasonal milk variations.

Key Points

Historical Deception: The practice started in 17th-century England to make inconsistent, winter-made cheese appear as high-quality, summer-produced cheese by adding color.
Regional Branding: The tradition carried over to the U.S., where dairy regions like Wisconsin embraced orange coloring, while New England favored naturally white cheddar, creating regional identities.
Consumer Expectations: Most Americans expect cheddar and American cheese to be orange due to centuries of consistent visual branding, despite the color being artificial.
No Flavor Difference: The most common dye, annatto, is tasteless and does not affect the flavor of the cheese.
Natural Colorant: Modern cheese dyeing often uses annatto, a natural, plant-based colorant from the achiote tree, rather than synthetic dyes.

From European tradition to American convenience

The practice of coloring cheese with annatto, a natural dye derived from the seeds of the achiote tree, began centuries ago in England. In the past, the color of cheese naturally varied with the seasons. During spring and summer, when cows grazed on fresh grass rich in beta-carotene, their milk had a yellowish or orange tint, resulting in richer, more flavorful cheese. In winter, when cows ate hay, their milk was paler.

Cheesemakers began adding annatto to their product to give it a more consistent, appealing color year-round, making even lower-quality, winter-produced cheeses appear to be high-quality summer ones. This marketing tactic was designed to influence consumer perception. This tradition was brought to the United States by early settlers and became deeply ingrained in the American dairy industry.

The rise of orange cheddar in the U.S.

While the reasons for coloring cheese in England were tied to the inconsistency of seasonal milk, the practice in America became a matter of regional identity and marketing. New England cheesemakers, particularly in states like Vermont, maintained a tradition of producing naturally white cheddars. However, in dairy powerhouses like Wisconsin and parts of New York and Ohio, the tradition of using annatto to create bright orange cheddar took hold.

This created a distinct visual and marketing difference between the products from different regions. Wisconsin's creamy, orange cheddar became a national standard, while New England's white cheddar retained a niche market. The practice of using annatto helped large-scale factories ensure a consistent, uniform product that was visually recognizable to consumers across the country.

Why the color persists today

Despite modern dairy farming practices and the ubiquity of standardized production, the practice of dyeing cheese continues. It persists largely due to consumer expectation and regional branding. Many Americans are so accustomed to seeing orange cheddar and orange-hued processed American cheese that they psychologically associate the color with the taste and quality they expect.

Interestingly, annatto is a flavorless additive, so there is no actual difference in taste between orange and white cheddars of the same variety and age. The continued use of annatto is a testament to the power of visual marketing and deeply-rooted food traditions.

Natural vs. Colored Cheese: A Comparison


Feature	Naturally Colored Cheese (from grass-fed cows)	Annatto-Colored Cheese (e.g., orange cheddar)
Color Source	Beta-carotene from fresh pasture grass.	Annatto, a dye from the achiote tree seeds.
Seasonal Variation	Color can vary from pale yellow to golden based on the cow's diet.	Color is consistent year-round, regardless of feed.
Effect on Flavor	May have subtle flavor differences linked to the cow's feed.	Has no discernible effect on the cheese's flavor.
Consumer Perception	Historically associated with high quality and seasonality.	Visually appealing and associated with established brand tradition.
Common Examples	Vermont white cheddar, European cheeses.	Wisconsin cheddar, Colby, processed American cheese.

The modern cheese landscape

As consumers become more interested in natural ingredients and production methods, many are seeking out white cheddar and other undyed cheeses. This has led to a market resurgence for cheesemakers who choose not to add color, highlighting their product's natural state.

However, the bright orange color remains a powerful brand identifier for many products, including classic American cheese slices, snack foods like Cheez-Its, and macaroni and cheese. The continued use of annatto in these products confirms that for many consumers, the vibrant color is part of the expected experience.

Ultimately, the reasons why America dyes cheese have evolved from a historical emulation of quality into a standard of visual branding. The orange hue is no longer about masking inconsistencies; it's about meeting consumer expectations shaped over centuries. For those who know the history, it's a fascinating and harmless tradition that adds a splash of color to the dairy aisle.

Conclusion

America's practice of dyeing cheese with annatto is a legacy of 17th-century English cheesemaking, designed to create a uniform, rich-looking product. This tradition evolved in the U.S. into a marketing tool that helped establish regional identities and ensure product consistency for large-scale production. While the initial reasons for coloring are now obsolete, the practice continues due to ingrained consumer expectations. The color has no impact on flavor, making the choice between orange and white cheddar a matter of preference and tradition. For more information on the history of food coloring, consult authoritative food history resources.

Frequently Asked Questions

No, the vibrant orange color of cheeses like cheddar is not natural. It is achieved by adding a natural food dye called annatto, which is derived from the seeds of the achiote tree.

No, the dye used in cheese, typically annatto, is flavorless and does not alter the taste of the cheese. The difference in taste between orange and white cheddar comes from aging and milk quality, not color.

Cheesemakers in 17th-century England started adding color to their cheese to create a uniform, rich-looking product year-round. This was to mimic the golden hue of high-quality, summer-produced cheese and mask the paler color of less desirable, winter-produced cheese.

Annatto is a natural colorant extracted from the seeds of the achiote tree, native to tropical regions of the Americas. It is widely used in the food industry to impart a yellow or orange color to products like cheese, butter, and processed foods.

The primary difference is the addition of the annatto dye. Some regions, like Wisconsin, are known for their orange cheddar, while others, like Vermont, are famous for their naturally white cheddar. The color is a matter of tradition and marketing.

Yes, cheese colored with annatto is widely considered safe for consumption. Annatto is a natural, plant-based colorant approved by the FDA as an additive and has been used for centuries.

The intense orange color of processed American cheese, which is often not true cheddar, is a direct result of adding colorants, including annatto and sometimes other color dyes. The practice is driven by consumer expectations of a specific visual appearance for this product.