These look like the real deal
Roses are red, violets are blue, milk is white, but with cheddar that's not true!
Sure, some cheeses are white, but when you think of a classic cheese slice, a pizza topping, or even a cartoon-style cheese, it's almost always a vibrant yellow or orange that comes to mind. Why is that?
From animal biology to centuries-old techniques and a bit of clever marketing, there's a fascinating story behind that golden hue. Click through this gallery to uncover the secrets of cheesemaking.
When you think of cheese, you likely picture a distinct yellow or orange hue–in addition to its taste, of course!
This is especially true for cheeses like cheddar and Gouda, which often have a deep yellow or orange hue.
But if cheese comes from milk, and milk is white, why is cheese yellow or orange?
Several factors contribute to this phenomenon, including natural chemical processes, seasonal variations, and marketing strategies.
To understand the natural reasons for cheese's color, we need to consider the process of milk production. Animals such as cows, buffalo, goats, and sheep, in their natural, non-industrialized environment, primarily consume grass.
Their grass-based diet provides the nutrients necessary for milk production.
Lush, green, seasonal grass contains beta-carotene.
Beta-carotene is a complex compound responsible for the orange pigmentation observed in carrots, apricots, and sweet potatoes.
As animals graze on lush pastures, this pigment-rich compound is absorbed into their bloodstream and transferred to their milk.
Although beta-carotene is present in milk, it's masked by proteins and fat globules, making milk appear white.
The cheesemaking process transforms milk, revealing the hidden pigment. As the milk curdles and the whey is drained off, the fat globules disintegrate, revealing the beta-carotene.
Since fat breakdown influences color intensity, fattier cheeses like cheddar have a deeper yellow, or orange, hue due to higher beta-carotene levels.
That's also the reason why not all cheeses are yellow. Some, like cottage cheese and feta, remain white.
Sheep, goats, and buffalo do not store beta-carotene in their fat in the same manner as cows. Different metabolic processes and dense protein structures prevent beta-carotene release, resulting in pale cheeses from the milk these animals produce.
Turning to market factors, the increased nutritional content of spring and summer grass results in higher levels of beta-carotene in milk. So the naturally yellower and higher-quality cheese produced in spring and summer established a desirable standard.
As cheesemakers couldn't rely exclusively on spring and summer production to maintain profitability, they devised a strategy of skimming cream from milk to produce butter.
While butter was more profitable, the reduction in cream content resulted in a decrease in beta-carotene available for cheese production.
The reduced fat content of cheese led to a less appealing appearance, so farmers found a way to fix this.
Back in the 15th century, farmers discovered that they could dye cheese to mimic the appearance of a higher fat content.
They used natural dyes like saffron, marigold, and even carrot juice.
But saffron and marigold were expensive and didn't color the cheese enough, so farmers sought a more cost-effective alternative.
Recognizing the limited availability of effective colorants and the increasing affluence of European markets, Dutch traders followed the path established by Spanish colonizers to South America.
They discovered a promising alternative in the annatto seed, derived from a South American shrub.
Dutch traders started to import this natural, easy-to-extract pigment from the achiote tree. This readily available and versatile dye was the perfect solution for cheesemakers looking to enhance the appearance of their products.
Cheeses were colored using annatto in two methods: surface application, as seen in Dutch Gouda, or addition to the milk, as practiced in the production of English hard pressed cheeses such as Cheshire and cheddar.
This technique persists in modern cheesemaking. As factory-farmed cows are predominantly fed corn and soy, as opposed to lush green grass, they produce milk with less beta-carotene.
But because we've been used to centuries of saturated colors of cheese, none of that really matters when it comes to marketing. We still expect our cheddar to maintain a golden hue, and we can still thank annatto for that.
As centuries of tradition and marketing have led us to expect bright colored cheese, cheesemakers continue to utilize annatto, which is also used in numerous cheese-adjacent snacks.
Today, we can find a variety of cheeses at grocery stores, from the intensely yellow-dyed to the more natural, white cheddar. Cheese enthusiasts often prefer cheese from grass-fed cows, naturally tinted with beta-carotene.
Since it's a natural alternative to synthetic dyes, annatto is often considered safe for consumption, but some individuals may have sensitivities. If you have specific dietary needs or allergies, always check product labels.
Sources: (Vox) (Slate)
See also: Understanding the black-market appeal of luxury cheese
Understanding why cheese and milk have different colors
The science and history behind cheese's golden hue
FOOD Nutrition
Roses are red, violets are blue, milk is white, but with cheddar that's not true!
Sure, some cheeses are white, but when you think of a classic cheese slice, a pizza topping, or even a cartoon-style cheese, it's almost always a vibrant yellow or orange that comes to mind. Why is that?
From animal biology to centuries-old techniques and a bit of clever marketing, there's a fascinating story behind that golden hue. Click through this gallery to uncover the secrets of cheesemaking.