Why Did They Start Dying Cheese Orange?

The History of Orange Cheese

Cheesemakers have been adding color to their products for centuries. In the Middle Ages, saffron was a popular choice, giving cheese a vibrant yellow hue. But it wasn’t until the 16th century that cheesemakers began using annatto, a natural dye derived from the seeds of the achiote tree, to give cheese its distinctive orange color.

Annatto was first used by Spanish explorers in the New World, and they quickly brought it back to Europe. It quickly became popular as a food coloring, and by the 17th century, it was being used in a variety of foods, including cheese.

Why Annatto?

There are several reasons why annatto was chosen as the dye of choice for cheese.

It is a natural dye. Unlike many other food colorings, annatto is derived from a plant source. This makes it a more appealing option for consumers who are looking for natural and organic products.
It is safe to consume. Annatto has been used as a food coloring for centuries, and there is no evidence that it poses any health risks.
It is stable. Annatto does not fade or change color over time, making it an ideal choice for cheesemaking.
It gives cheese a distinctive flavor. In addition to its color, annatto also imparts a slightly nutty flavor to cheese.

The Popularity of Orange Cheese

Orange cheese quickly became popular in Europe, and it eventually made its way to North America. Today, it is one of the most popular types of cheese in the world. Orange cheese is used in a variety of dishes, from sandwiches to pizzas to salads.

Conclusion

The addition of annatto to cheese has had a significant impact on the way that we eat cheese today. It has not only made cheese more visually appealing, but it has also given it a distinctive flavor. Orange cheese is now a staple in many kitchens, and it is enjoyed by people of all ages.

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