Our Cheeselog

Is that cheese… or a traffic cone?

A lovely yellow Mustard Seed Gouda from Holland.

A lovely yellow Mustard Seed Gouda from Holland.

Milk is white, not orange. Ever wondered how orange cheese was born?

Historically, cheese with more butterfat could be sold for a higher price at market. Higher butterfat naturally gives cheese a deeper, more creamy/yellowy color, so shoppers could look for more color when they wanted the best, most nutritious cheese. When ancient cheese makers wanted to cheat, they would skim the cream off of their milk and turn that into butter to make additional income. Then, left with only skim milk with which to make their cheese, they invented a way to give their “skinny” cheese the “heavyweight” color. Adding artificial colors from flower petals and other sources tricked consumers into paying more.

How and when this slight influence of color turned into the neon orange cheeses we see today, I have no idea. It must have been like someone who uses too much spray tanner… they just don’t know when to stop (and they think they look great).

Interestingly, orange cheeses have become staples of certain cultures. For instance, East Coast Americans want their Cheddar white and Midwestern Americans want their Cheddar orange. In fact, some cheese makers will produce the same cheese in both orange and white for different regions. Today, cheeses can be colored naturally (using annatto seed) or artificially (using synthetic dyes).

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