Milk is essentially white whether it comes from a cow, sheep or goat. So why are there so many colors of cheese? A couple of different factors come into play here, the primary ones being:
· Milk type. Goat cheese is always white because the beta carotene in the goat’s diet is broken down into Vitamin A before it enters the animal’s milk. Sheep and cows retain the beta carotene in their milk, giving their cheeses a yellowish color.
· Animal diet. Cheese color can vary depending on what the animals have been eating. Cows grazing on alpine flowers and fresh grass will have higher levels of beta carotene in their milk than cows who have been feeding on hay.
· Added colorant. Often a natural coloring annatto will be added to cow and sheep’s milk cheeses to create a more uniform and deeper colored cheese (most notable with bright orange or red cheddars). The brighter and more uniform color is used primarily to disguise seasonal fluctuations in the animal’s diet, as well as a marketing tool (some consider brighter to be better, or sharper tasting)
Cooking tip: Look for Westcombe Red Cheddar. It’s a bright red, crumbly and complex cheddar from England that makes a phenomenal macaroni & cheese with a unique color and earthy flavor.
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