Cheese colour is shaped by milk composition, animal diet, and cheesemaking choices rather than artificial colouring alone. This archive explores why some cheeses are naturally white or golden, how pigments like beta-carotene influence appearance, and what colour can and cannot tell us about cheese quality.
Jersey milk is richer, yellower, and more cheesemaker-friendly than most. Here’s how it shapes flavour and texture.
Is Jersey Milk Really Better for Cheese? Let’s Look at the Science Read Post »
There are few cheeses that are more visually striking than Mimolette. In this post, we look at its history, production and controversies.
Mimolette: A Story of Cheese Mites & Jack O’Lanterns Read Post »
Annatto is a natural red dye that has been used in food for centuries. Originally from South America, it is extracted from the achiote plant.
Annatto: Plant-Based Orange Dye In Cheese Read Post »
Halloween is one of our favourite times of the year. But do you know what the best orange Halloween cheeses are? Discover our top 15 for 2023.
15 Best Orange Cheeses for Halloween Read Post »
