Why do north americans dye cheddar cheese orange with carrot when proper cheddar cheese is white?
It’s orange because they dye it orange. You knew this, of course. The question is, Why orange as opposed to, say, a nice taupe? As near as cheese historians can make out, the practice originated many years ago in England. Milk contains varying amounts of beta-carotene, the yellow-orange stuff found in carrots and other vegetables. Milk from pasture-fed cows has higher beta-carotene levels in the spring and summer, when the cows are munching on fresh grass, and lower levels during the fall and winter, when they’re eating hay. Thus the natural color of the cheese varies over the course of a year. So cheese makers began adding coloring agents. Nowadays the most common of these is annatto, a yellow-red dye made from the seeds of a tree of the same name. Dyeing the cheese eliminated seasonal color fluctuations and also played to the fact (or anyway the belief) that spring/summer milk had a higher butterfat content than the fall/winter kind and thus produced more flavorful cheese. Figuring i
