The Sheridans' Guide to Cheese by Kevin Sheridan & Seamus Sheridan

Author:Kevin Sheridan & Seamus Sheridan [Sheridan, Kevin]
Language: eng
Format: azw3
ISBN: 9781473510548
Publisher: Transworld
Published: 2015-10-28T16:00:00+00:00

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RED LEICESTER, RED CHESHIRE, RED CHEDDAR. WHAT MAKES THE CHEESE RED?

LIKE RED LEMONADE, red Cheddar is a favourite with Irish consumers. We’ll fairly frequently hear a new customer looking for red Cheddar: ‘I much prefer red Cheddar,’ they’ll say.

The red dye in Cheddar and other cheeses does not affect the flavour. It is a tasteless food colouring, typically annatto, which comes from the skin of the deeply coloured seeds of the tropical achiote tree. On Irish supermarket shelves there are always two Cheddars, red and white. The colour is the only difference. In a blind test both cheeses taste exactly the same. We eat with our eyes first and so it makes sense that the colour of a cheese makes a difference to us, though.

Colouring cheese goes back a long way. It’s believed that Cheshire cheesemakers coloured their cheaper, lower fat cheeses with carrot juice in the seventeenth century to make them look more alluring (traditionally a richer, more yellow cheese is generally higher in fat content and has more carotene, which comes from fresh grass rather than other feeds). When they sent these inferior cheeses to market, they found the coloured cheeses sold even better than the higher quality, full-fat cheeses and so more and more cheesemakers began to dye cheese a richer colour.

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