Why Are Some Cheeses in America Orange in Color: A Comprehensive Guide
The vibrant orange hue of certain cheeses in America, especially Cheddar, is attributed to the addition of a natural colorant called annatto, derived from the seeds of the achiote tree. This practice dates back to the 17th century in England and has been adopted by American cheesemakers, leading to a diverse and colorful cheese market.
Visual Appeal and Perceived Quality
The orange color of cheese is visually appealing and can make the product more attractive to consumers. In some markets, orange cheese is associated with higher quality or a richer flavor, leading many consumers to prefer it over the more natural, uncolored varieties. This perceived quality and visual appeal have made orange cheese a popular choice in the U.S. market.
Historical and Cultural Practices
The tradition of coloring cheese can be traced back to the 17th century in England. When early American settlers brought these traditions with them, they continued the practice, especially with Cheddar cheese. However, it is essential to note that not all cheeses in America are orange. Many varieties remain white or pale yellow, adhering to their original color without added dye.
Notable U.S. Cheeses Without Orange Color
Contrary to popular belief, the vibrant orange color is not a characteristic of all American cheeses. Many cheeses in the U.S. remain white or pale yellow due to a lack of added colorants. Here are a few notable examples:
Bergenost Cheese: Made in Corfu, New York, this triple-cream Norwegian-style butter cheese is not orange. Red Hawk Cheese: A cow's milk cheese made in Point Reyes Station, California, also remains unorange. Kunik Cheese: Although made from cow and goat milk in Thurman, New York, this semi-aged triple-cream wheel cheese does not have an orange appearance. Muenster Cheese: Even though it has an orange rind, the cheese itself is a very light yellow and remains unorange. BellaVitano Cheese: A hard cow's milk cheese made in Plymouth, Wisconsin, this cheese is not orange. Brick Cheese: Commonly produced in Wisconsin, Brick cheese can range from white to pale yellow and does not exhibit an orange hue. String Cheese: A type of low-moisture mozzarella, invented in 1976, is white and not orange. Humboldt Fog Cheese: Made from pasteurized goat milk in Arcata, Humboldt County, California, this uncooked, pressed cheese does not have an orange appearance. Fleur de Teche: A triple-creme spreadable cheese made in Louisiana, this cheese is not orange. Liederkranz Cheese: An American re-creation of Limburger, with an edible pale yellow crust and a semi-soft interior, remains unorange. Monterey Jack: A white, semi-hard cheese reminiscent of Spanish Franciscan monk cheese, remains unorange. Swiss Cheese: Made in America, this cheese, which resembles Emmental, is very light yellow and almost white, so it is not orange. Maytag Blue Cheese: Produced near Newton, Iowa, with a white appearance and green veins, is not orange. Monterey Jack: A white cheese, descended from Spanish Franciscan monk cheese, is not orange.Standardization and Consistency
The use of annatto to color cheese became a method of standardizing the appearance of cheese, ensuring consistency in products across different brands. As the cheese industry industrialized, the standardization of cheese appearance through color became more prevalent. However, this practice is not universal, and many traditional and artisanal cheeses retain their natural colors.
Understanding the reasons behind colored cheese can help consumers make informed choices. Whether you prefer the vibrant orange hue or the natural, uncolored varieties, it is essential to explore the diverse world of American cheese.