Why is Cheddar Cheese Orange? Types of Orange Cheese

Have you ever wondered why some cheddar cheeses are orange, even though milk is naturally white?

The short answer is that some cheesemakers add annatto, a natural coloring made from the seeds of the achiote tree, to give cheese its orange hue. But the longer answer is more interesting. The history of orange cheese is tied to farming practices, cheesemaking traditions, and the development of distinct cheese styles across different regions over time.

Cheesemakers have long given certain cheddars their orange color using annatto, which is still used today. But why was cheddar dyed in the first place? There are a few theories, and they are connected to historic cow-feeding practices, butter-making, and regional traditions. Here are some of the most common origin stories behind orange cheddar.

The Grazing Theory

One explanation comes from what cows eat and how that affects their milk.

Historically, in the late spring and early summer, when cows grazed pastures, they ate grass containing higher levels of beta carotene, a pigment that’s found in fruits and vegetables like carrots. Once the cows ate this grass, the beta carotene ended up in the fat globules of their milk, giving milk, and in turn cheese, a golden red-orange hue.

During the fall and winter, however, cows were often kept inside and fed a different diet. That meant lower levels of beta carotene in their milk, which made the milk appear whiter.

David McCoy, who does technical consulting on dairy products, says cheesemakers may have started coloring cheese to keep its appearance more consistent throughout the year. 
 

The Way-Back Theory

Paul Kindstedt, author of “Cheese and Culture: A History of Cheese and Its Place in Western Civilization,” says the history of orange cheddar is tied to butter-making and 13th-century England.

When dairymen began using cow’s milk instead of sheep’s milk, they skimmed much of the fat from the top to make butter. At the time, butter was considered a luxury food, and butter with a rich golden color was seen as higher quality. Over time, that preference for a deeper yellow color carried over to cheese.

To create that golden appearance, dairymen began coloring butter with ingredients such as marigold. As more fat was removed from milk for butter-making, less was left behind for cheese. Some historians suggest cheesemakers then colored the cheese to make it look richer and more appealing.

As one historic account of “cheese fraud” explains, the coloring practice may have carried over from butter-making to disguise lower-fat cheese. Over time, consumers began to associate darker cheese with quality, and by the 18th century many cheeses were dyed regardless of fat content.

It appears that this tradition did not fully carry over to the United States at first. There were mixed opinions about coloring cheese, so much of the cheddar produced for domestic consumption remained pale or white until export markets expanded in the late 19th century.

To compete with European cheeses, Midwestern cheesemakers began coloring cheddar. That may help explain why orange cheddar became more popular in the Midwest, while white cheddar remained more common in parts of the Northeast.

The Leicester Theory

Another explanation focuses on Leicester, a historic English cheese style closely related to cheddar.

Dean Sommer, of the Center for Dairy Research at University of Wisconsin-Madison, says the coloring of cheddar is something he has long pondered. He believes the tradition goes back to Leicestershire cheese, cheddar’s ancestor.

Cheesemaking styles in 17th-century England were very similar, so cheesemakers in Leicester may have used color to help distinguish their product from others. They used annatto seed, the same natural coloring still used today.

In the 20th century, during World War II, coloring stopped in Britain to comply with the national recipe standard, and White Leicester became more common. After the war, the practice returned, and the orange-hued version became known as Red Leicester. That tradition may have helped shape the familiar look of orange cheddar as well.

What is Annatto?

Annatto is a natural food coloring made from the seeds of the achiote tree. It has been used for generations to color foods, including cheese, butter, and other dairy products. In cheddar, annatto gives the cheese its orange shade without changing the basic cheesemaking process. 

Today, annatto is the ingredient most commonly used to color orange cheddar. It is added in very small amounts, and its main purpose is visual rather than structural.

Does Orange Cheddar Taste Different from White Cheddar?

Orange and white cheddar typically share an identical flavor profile when produced using the same methods and aging process. The primary distinction is purely aesthetic, as the color does not impact the taste of the cheese.

That said, people sometimes assume orange cheddar tastes sharper or bolder because the color gives it a stronger visual identity. In reality, age, moisture, and cheesemaking style have a much bigger effect on flavor than color alone.

Other Orange Cheeses

Cheddar is the best-known example, but it is far from the only orange cheese. Some cheeses get their orange color from annatto, while others develop it through rind-washing, bacteria, or aging techniques.

Examples of orange cheeses include Red Leicester, Double Gloucester, Gouda colored with annatto, Mimolette, and washed-rind cheeses such as Munster, Livarot, and Époisses. In these cheeses, the orange color may come from different parts of the process, not just from added coloring.

Orange Cheese and Pairings

Young orange cheddar tends to be milder and creamier, while aged cheddar becomes firmer, sharper, and more complex. That makes orange cheddar versatile for both snacking and serving on a cheese board.

Milder cheddar pairs well with crisp beers, lighter white wines, and fresh fruit. Aged orange cheddar often works better with bolder pairings such as Cabernet Sauvignon, cider, darker ales, nuts, or apples. While color alone does not determine the pairing, the styles most commonly sold as orange cheddar are often aged enough to bring out stronger flavors.

So, Why Is Some Cheese Orange?

While all of these theories are plausible, we may never know the exact reason cheddar was first dyed orange.

What we do know is that some cheeses are orange because of annatto, while others develop their color through cheesemaking techniques such as rind-washing or microbial activity. In cheddar, the orange color has become part of the cheese’s identity, shaped by tradition, farming history, and regional preference.

And for present-day cheese lovers, that just means one more reason to try both orange and white cheddar and see which one you like best.

FAQs About Orange Cheese

What kind of cheese is orange?

Cheddar is the best-known orange cheese, but it is not the only one. Other cheeses, such as Red Leicester, Double Gloucester, Mimolette, and some types of Gouda, can also have an orange color. In some cheeses, the color comes from annatto, a natural coloring ingredient. In others, it develops during the aging process or through rind-washing techniques.

Is orange cheese healthier?

Not necessarily. The color of the cheese does not automatically make it healthier or less healthy. In most cases, orange cheese and white cheese are nutritionally similar if they are made in the same style. The main difference is usually the color, not the nutritional value.

Is every orange cheese cheddar?

No. While many people associate orange cheese with cheddar, not every orange cheese is cheddar. Some cheeses are orange because they are colored with annatto, while others develop orange tones through bacteria, washing, or aging methods. Color alone does not tell you the exact type of cheese.

Why do Americans have orange cheese?

Orange cheddar became especially popular in parts of the United States because of cheesemaking traditions brought over from Europe and later shaped by regional preferences. Midwestern cheesemakers, in particular, adopted the practice of coloring cheddar to match the look of imported cheeses. Over time, orange cheddar became a familiar and recognizable style in the U.S.