Cheddar cheese gets its bright orange color from tropical seeds rather than the milk itself.

The orange color in Cheddar comes from the seeds of the achiote tree, Bixa orellana, which is native to tropical regions like Central and South America. These seeds contain annatto, a natural pigment rich in carotenoids like bixin and norbixin. This practice dates back to 17th-century England when cheesemakers sought to standardize the appearance of their products across different seasons.During the summer, cows graze on fresh grass high in beta-carotene, which naturally tints milk a golden yellow. In the winter, cows eat hay, resulting in whiter milk and paler cheese. Historical records from the 1600s suggest that unscrupulous producers used annatto to disguise low-fat cheese as high-fat summer cheese to fetch higher prices at market.By the 18th century, the deep orange color became a recognized trademark of high-quality Gloucester and Cheddar cheeses. Modern food science confirms that while the dye changes the aesthetics, it has a negligible impact on the flavor profile of the cheese. Today, the United States Food and Drug Administration (FDA) classifies annatto as a color additive exempt from certification, and it remains one of the most widely used natural food colorings in the world.