If you spend enough time around cheesemakers, sooner or later someone will lower their voice and say it.

“This batch is Jersey milk.”

It’s usually said with the same reverence reserved for old vines, raw milk, or wheels that have been ageing quietly for years. Jersey milk has a reputation that borders on myth. Richer. Yellower. More flavourful. Better for cheese.

But is that reputation earned, or is it just dairy romance?

As it turns out, Jersey milk really is different. Not in a vague, poetic way, but in measurable, cheesemaker-friendly ways that affect yield, texture, flavour, and ageing. If milk is the raw material of cheese, then Jersey milk is a particularly generous one.

Let’s unpack why.

What makes Jersey cows different in the first place

Jersey cows are smaller than many mainstream dairy breeds. They eat less, weigh less, and often live longer productive lives. But the real difference isn’t size. It’s what comes out of them.

Jersey cows produce less milk by volume than Holsteins or Friesians, but that milk is significantly more concentrated. Think less diluted. More solids. More of the stuff cheesemakers actually care about.

This isn’t a minor difference. It shapes everything that happens once milk hits the vat.

SEE ALSO: The cow breeds behind some of the world’s most famous cheeses →

Higher butterfat: the headline feature

The most talked-about feature of Jersey milk is its butterfat content.

On average, Jersey milk contains around 4.8–5.5% fat. Holstein milk often sits closer to 3.8–4.2%. That gap matters.

Fat is not just richness. In cheese, fat contributes to:

• Mouthfeel and creaminess
• Flavour retention and release
• A softer, more supple texture
• Slower moisture loss during ageing

More fat means a cheese that feels rounder and more indulgent, even at younger ages. It also means cheeses are more forgiving during maturation. They dry out less aggressively. They crack less. And they stay cohesive.

That’s one reason Jersey milk is so popular for bloomy rinds, washed rinds, and long-aged hard cheeses alike. It gives cheesemakers a wider margin for error.

Protein content: the quiet hero

Fat gets all the attention, but protein is the real workhorse of cheesemaking.

Jersey milk doesn’t just bring more fat. It also brings more protein, particularly casein, the group of proteins responsible for curd formation.

Higher protein means:

• Faster, cleaner coagulation
• Firmer curds
• Better curd integrity during cutting and stirring
• Higher cheese yield per litre of milk

From a cheesemaker’s perspective, this is gold. Strong curds are easier to handle. They fracture more predictably. They expel whey more evenly. That translates to consistency, something cheesemakers obsess over.

It also means you quite literally get more cheese from the same amount of milk.

The fat-to-protein ratio sweet spot

It’s not just that Jersey milk has more fat and more protein. It’s the ratio between them that matters.

Jersey milk tends to sit in a fat-to-protein balance that cheesemakers love. The curd forms firmly, but the fat is well integrated into the protein matrix rather than leaking out or smearing.

This balance helps prevent defects like:

• Excessive fat loss into the whey
• Weak curd structure
• Greasy or crumbly textures

In practical terms, Jersey milk behaves well. It sets reliably. It drains predictably. And it matures evenly.

Milk that behaves well makes better cheese. That sounds obvious, but it’s everything.

Natural colour: that golden glow

One of the first things people notice about Jersey milk is its colour.

It’s visibly more yellow than standard supermarket milk. That colour comes from beta-carotene, a pigment found in fresh pasture.

Unlike some other breeds, Jersey cows convert less beta-carotene into vitamin A. More of it stays intact in the milk fat. The result is milk, butter, and cheese with a deeper golden hue.

This has no direct impact on safety or nutrition, but it does influence perception. We associate golden cheese with richness and quality. Our brains are very easy to impress.

In cheeses like Cheddar, Alpine styles, and farmhouse tommes, Jersey milk produces wheels that look vibrant and alive even before ageing begins.

Flavour: not louder, just fuller

Here’s where things get subtle.

Jersey milk doesn’t necessarily make cheese taste “stronger” in the aggressive sense. What it tends to do is make flavour feel more complete.

Higher fat acts as a flavour carrier. Volatile aromatic compounds dissolve into fat and are released slowly as you chew. That creates length and persistence on the palate.

Cheeses made with Jersey milk often show:

• Greater sweetness
• A rounder dairy backbone
• More pronounced nutty or buttery notes
• Better balance between savoury and lactic flavours

It’s not that Jersey milk adds flavour out of nowhere. It gives existing flavours somewhere to live.

Texture and body: where Jersey milk really shines

Texture is one of the hardest things to get right in cheese. It’s also one of the first things people notice.

Jersey milk contributes to:

• A smoother protein network
• Reduced brittleness in aged cheeses
• A creamier breakdown during chewing

In bloomy rind cheeses, this can mean a silkier paste and a more even ripening from rind to core. In hard cheeses, it often results in a dense but yielding body rather than something dry or crumbly.

Even fresh cheeses benefit. Ricotta-style cheeses made from Jersey whey tend to feel richer and less chalky. Fresh lactic cheeses feel less austere and more indulgent.

Ageing potential and stability

Ageing cheese is a slow negotiation between moisture loss, protein breakdown, fat stability, and microbial activity.

Jersey milk gives cheesemakers a head start.

Higher fat slows moisture loss. Stronger curds resist structural collapse. The result is a cheese that ages with less drama.

This is especially valuable in:

• Long-aged hard cheeses
• Natural rind cheeses
• Cave-aged styles with fluctuating humidity

Cheesemakers working with Jersey milk often report fewer splits, less unwanted mechanical openness, and more predictable maturation curves.

That predictability doesn’t kill character. It supports it.

Yield: the practical reality

Let’s talk economics, because romance only gets you so far.

Cheesemakers measure yield as kilograms of cheese per litres of milk. Jersey milk almost always wins here.

Because it contains more solids, less volume is needed to produce the same amount of cheese. That matters for small producers especially, where milk is often the single biggest cost.

Higher yield can mean:

• Less milk transported
• Lower energy use per kilo of cheese
• More efficient production

This is one reason many farmstead cheesemakers choose Jerseys even if total milk volume is lower. The milk works harder.

Jersey milk and raw milk cheesemaking

Raw milk cheesemaking relies heavily on the inherent quality of the milk. There’s no heat treatment safety net. Everything starts with the cow.

Jersey milk is particularly well suited to raw milk styles because:

• Strong curd formation helps compensate for natural variability
• Higher fat and protein buffer minor microbial fluctuations
• Rich milk supports complex flavour development over time

That doesn’t mean Jersey milk is inherently safer or riskier. It means that when everything is done well, the results can be exceptional.

Many celebrated raw milk cheeses quietly rely on Jersey or Jersey-cross herds for exactly this reason.

Pasture, breed, and the danger of oversimplification

It’s important to say this clearly.

Jersey milk is not automatically superior.

Breed is one factor. Pasture quality, animal health, lactation stage, season, and handling all matter just as much. Poorly managed Jersey milk will not magically become great cheese milk.

Likewise, beautifully managed Holstein milk can make extraordinary cheese.

What Jersey cows offer is potential. Their milk composition gives cheesemakers more to work with. Whether that potential is realised depends entirely on farming and cheesemaking practices.

Jersey crosses and modern herds

Many modern dairy herds use Jersey crosses rather than purebred Jerseys. These crosses aim to balance yield, animal health, and milk quality.

From a cheesemaking perspective, Jersey-cross milk often retains much of the fat and protein advantage while offering improved robustness at the farm level.

It’s a reminder that milk quality is not frozen in time. Breeding choices evolve, and cheesemaking evolves with them.

Consumer perception and the “jersey effect”

There’s also a storytelling component.

Consumers respond to the idea of Jersey milk. It signals richness, tradition, and care. When used honestly, that story aligns with real sensory differences.

The danger comes when Jersey milk is used as a marketing shortcut rather than a genuine quality marker. Milk doesn’t become exceptional just because of a label.

But when the story matches the substance, it resonates.

So, is jersey milk better for cheese?

In many cases, yes.

Not because it’s magical. Not because other breeds can’t compete. But because Jersey milk offers a combination of high fat, high protein, favourable ratios, and excellent cheesemaking behaviour.

It gives cheesemakers:

• More yield
• Better texture
• Greater flavour development
• More forgiving ageing

That’s not hype. That’s chemistry.

The bigger picture

Cheese is the result of thousands of small decisions layered on top of one another. Breed choice is one of the earliest.

Jersey milk doesn’t guarantee greatness. But it stacks the deck in favour of it.

When you taste a cheese that feels plush without being heavy, rich without being greasy, complex without being chaotic, there’s a decent chance Jersey milk played a role somewhere along the line.

And if it didn’t, that cheese probably had to work a little harder to get there.

Closing thoughts

Jersey milk is celebrated in cheesemaking because it earns that celebration in the vat, the cave, and on the palate. It’s not louder. It’s deeper. It doesn’t shout. It carries.

If you care about how milk becomes cheese, Jersey milk is one of those quiet advantages that explains a lot once you notice it.

If you enjoyed this deep dive into milk, cheese, and the details that actually matter, you’ll probably like what we send to our email list. That’s where we share new articles, experiments, and cheese questions worth thinking about. You can sign up below and come nerd out with us.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Is Jersey Milk Really Better for Cheese? Let’s Look at the Science appeared first on Cheese Scientist.

The history of Mimolette 

Mimolette cheese has a rich and intriguing history that spans more than a century, encompassing Dutch origins and a French transformation. Let’s embark on a historical journey, complete with a timeline, to explore how Mimolette came to be the beloved cheese we know today. 

Dutch origins (early 17th century) 

Mimolette’s story begins in the Netherlands, renowned for its cheesemaking prowess. Dutch Edam, a popular cheese variety with its characteristic round shape and mild flavour, was highly prized both locally and abroad. 

French adaptation (late 17th century) 

In the late 17th century, as Louis XIV of France reigned, the French developed a taste for Dutch Edam. However, due to trade restrictions with the Dutch Republic, obtaining Edam cheese became increasingly challenging. 

To satisfy the French appetite for Edam, French cheese makers in the northern regions of Lille and Flanders began crafting their own version of the cheese, inspired by Edam but adapted to local resources and expertise. 

Transformation into Mimolette (1700s) 

Over time, these French cheesemakers refined their methods, giving rise to a distinct cheese that eventually became known as Mimolette.

By the late 18th century, Mimolette had firmly established itself as a cheese of regional significance in France, cherished for its flavour and striking appearance. 

Dutch influence and French artistry 

The Dutch influence on Mimolette is evident in its round shape, a nod to the iconic Edam cheese. However, the French added their own artistry to the cheese, transforming it into a true reflection of their cheesemaking traditions. 

Indeed, the addition of the natural dye annatto to the milk imparted a bright orange colour to the cheese’s paste. In doing so, the French were able to distinguish their version from Edam. 

Where is Mimolette presently made? 

Mimolette is also known as “Boule de Lille” because of its spherical shape and its association with the city of Lille in northern France. “Boule” translates to “ball” in French, and this nickname reflects the cheese’s round and compact appearance. 

Lille, a major city in the Hauts-de-France region of France, is renowned for its historical connection to Mimolette production. Mimolette has been produced in this region for more than a century, and Lille has long been a significant hub for the trade and distribution of this cheese. 

It’s a common practice in the world of cheese to associate regional names or nicknames with specific types of cheese, emphasizing the cheese’s origin and tradition. So, when you come across “Boule de Lille”, you can be sure you’re encountering the same distinctive cheese known as Mimolette. 

What type of cheese is Mimolette 

Just like Edam, Mimolette belongs to a category of cheeses called “Pressed Uncooked Cheeses”. As the name indicates, these cheeses are made by pressing curds in moulds to drain excess whey. 

Unlike classic European cheeses like Parmigiano Reggiano and Gruyère, the curds are not cooked during production.  

Finally, almost every version of Mimolette is made with pasteurised cow’s milk. Some exceptions to this rule are the raw milk Mimolettes made by Fromagerie d’Isa in Brunembert and Frères Bernard in Monts-sur-Guesnes. 

How is Mimolette made 

While it may not bear an AOP stamp, there is a category of Mimolette called Label Rouge (Red Label) that is protected. One distinct feature of Mimolette Label Rouge is its natural rind. Indeed, some other types of Mimolette are coated in wax before maturation. 

Let’s have a look at the meticulous production process for this protected version.  

1. Milk handling 

Mimolette cheese is crafted using local cow’s milk. After receiving a quality check, the milk undergoes several treatments. The allowed treatments include bactofugation, microfiltration, ultrafiltration, centrifugation and mixing.  

It is then pasteurised and standardised before being heated in a vat. 

2. Working in the vat and curdling 

In the cheese vat, the milk undergoes a series of crucial steps: 

• Inoculation with lactic and maturation ferments. 
• A milk ripening period of at least 2 hours, achieved by adding mesophilic lactic bacteria. 
• Annatto addition, to impart the orange colour.
• Rennet addition, initiating coagulation. 
• Coagulation, during which the milk transforms into curd. The resulting curd holds the whey within its structure. 

To concentrate the valuable components of milk, namely proteins (casein) and fat, a drainage process is performed to remove excess whey. This involves several operations to achieve the desired dry matter content and prevent potential defects in the cheese, such as a sticky crust. 

• Cutting the curd into smaller grains to increase drainage surface area. 
• Washing the curd grains to replace some of the whey with water, resulting in a higher pH level. 
• Final stirring to complete the process. 

Throughout these phases, the curd naturally undergoes gradual acidification. 

3. Moulding, pressing and unmoulding 

The contents of the cheese vat are transferred to a pre-pressing vat where curd is aggregated after whey filtration. The curd blocks are then cut and placed into moulds. Moulding and pressing give the cheese its shape while further aiding whey drainage through acidification. 

The acidification process, initiated during vat work, corresponds to the fermentation of lactose into lactic acid by the added lactic bacteria. 

4. Salting  

Mimolette cheese is salted by immersion in brine. This imparts a distinctive flavour and influences subsequent ageing.  

Moreover, salt affects the development of microorganisms and enzyme activity, serving as a protective role by slowing down these processes. Finally, salting complements the drainage process. 

5. Drying 

The drying phase, known as ressuyage, involves drying the cheeses after brine immersion to eliminate excess surface moisture. 

6. Affinage 

Ageing is a crucial step in determining the final quality of the cheese. It involves various biochemical transformations of curd constituents (casein, fat, some soluble milk components) under the action of enzymes, mostly of microbial origin.  

Many factors, including atmospheric composition, available water, temperature and pH, influence microbial development and the proliferation of a certain mite. Also, each cheese undergoes care routines such as turning and brushing. 

After this ageing process, Mimolette cheese acquires its distinctive organoleptic qualities, including appearance, texture, taste and aroma. 

What is Acarus siro? 

So, let’s talk about this notorious cheese mite! 

Commonly known as the “cheese mite” or “flour mite”, Acarus siro is a microscopic arachnid belonging to the family Acaridae. These tiny mites are known for their association with cheese, especially varieties like Mimolette.  

Here are some key points about Acarus siro:

Appearance and size 

Acarus siro measure only about 0.2 to 0.5 millimeters in length. As a result, it is nearly invisible to the naked eye and can only be seen under a microscope. 

Habitat and behavior 

These cheese mites are primarily found in the natural environments where cheese is aged. They thrive in dark, damp, and cool places, making cheese ageing cellars an ideal habitat.  

Role in cheese ageing 

When introduced to the cheese during the production or ageing process, they contribute to the formation of the cheese’s characteristic appearance and flavour.  

The mites feed on the cheese’s surface, creating pits and holes, which allow air to penetrate and facilitate the breakdown of fats and proteins. This activity helps develop the cheese’s texture and enhances its flavour. 

The different types of Mimolette 

Presently, there are four different types of Mimolette marketed in France. All but one of them is currently available in the USA and Australia, but we’ll get back to that a bit later.  

1. Young Mimolette (Mimolette Jeune) 

Ageing Period: 3 to 6 months 

Texture: Creamy, slightly firm and supple

Flavour Profile: Mild and slightly nutty with a touch of sweetness 

Appearance: Pale orange colour, less pronounced pits and crevices on the surface 

Best Uses: Young Mimolette is perfect for those who prefer a milder cheese. It’s ideal for snacking, melting on sandwiches or incorporating into salads. 

2. Semi-Aged Mimolette (Mimolette Demi-Vieille) 

Ageing Period: 6 to 12 months 

Texture: Firmer and crumbly, yet still slightly creamy 

Flavour Profile: A more pronounced nuttiness with a subtle sweetness

Appearance: Deeper orange colour, developing more pits and crevices as it ages 

Best Uses: Semi-aged Mimolette strikes a balance between mild and robust. It’s great for cheese boards, grating over pasta or pairing with charcuterie. 

3. Aged Mimolette (Mimolette Vieille) 

Ageing Period: 13 to 18 months 

Texture: Firm, crumbly and dry, with a crystalline crunch 

Flavour Profile: Intensely nutty and complex, with deep caramelized notes 

Appearance: Deep orange to amber colour, abundant pits and crevices and a more pronounced crust 

Best Uses: Aged Mimolette is a cheese connoisseur’s delight. Enjoy it on its own, alongside wine, or as a standout ingredient in gourmet dishes. 

4. Extra-Aged Mimolette (Mimolette Extra-Vieille) 

Ageing Period: 18 months or more 

Texture: Very firm, crumbly and highly crystalline 

Flavour Profile: A rich and intense nuttiness and a long, savoury finish 

Appearance: Deep amber to brown colour, an abundance of deep pits and a robust, crusty exterior 

Best Uses: Extra-aged Mimolette is a true treasure for cheese enthusiasts. Savour it in small bites, grate it over pasta or risotto or let it shine as the centrepiece of a cheese board. 

In summary, the different ages of Mimolette offer a diverse range of taste experiences, from the mild and creamy to the intensely nutty and sweet.  

Each age group tells a unique story of the cheese’s transformation, making it a fascinating cheese to explore and enjoy at any stage. 

Should you eat the rind of Mimolette? 

Without a doubt, one of the intriguing aspects of Mimolette cheese is its distinctive rind. It’s a subject that often prompts questions among cheese enthusiasts and newcomers alike: CAN you eat the rind of Mimolette?

The good news for Mimolette aficionados is that the rind of this cheese is entirely edible. What I mean by that is that it does not pose a health risk. Even though cheese mites have been classified as an allergen by the FDA (We’ll get to that soon), there have been no documented cases of toxicity after consumption. 

Now, this leads us to our next question: SHOULD you eat the rind of Mimolette? 

My recommendation here is to avoid it. While personal preference can vary, I’m not a fan of the tooth-breaking texture and dry mouthfeel. 

You can read our complete guide on edible and inedible cheese rinds in this post here. 

Controversy and FDA ban in America 

In 2013, the FDA declared Acarus siro an allergen. And upon inspection of a shipment from French exporter Isigny Ste Mère, they reported that the density of those mites on the rind was above their regulation 6 mites per cubic inch. 

As a result, the FDA imposed a temporary ban on the sale of Mimolette in the United States. This move sparked a wave of discussions and debates within the cheese community and among Mimolette enthusiasts. 

The controversy surrounding Mimolette had several significant repercussions: 

Public awareness 

The ban brought Mimolette into the spotlight, making it a topic of discussion not only among cheese lovers but also in mainstream media. 

Advocacy for Mimolette 

Mimolette enthusiasts, including cheese mongers and cheese connoisseurs, advocated for the cheese’s return to the American market. They highlighted its long-standing history, cultural significance, and unique appeal. 

Changes in production 

To meet FDA regulations, some producers made adjustments to their production process.  

These measures may have included adjusting humidity levels, temperature and other factors in ageing rooms to discourage mite proliferation.  

Additionally, some producers introduced techniques to minimise the number of visible mites on the cheese’s surface, allowing it to meet regulatory standards while still retaining its character. 

A year later, these changes allowed for the return of all versions of Mimolette except Extra-Vieille to American cheese counters. 

Impact on Mimolette’s popularity 

The controversy surrounding Mimolette had an unintended consequence—it boosted the cheese’s popularity. 

Many people who had never heard of Mimolette before became curious about this unique cheese, leading to an increase in demand and interest in exploring other artisanal and specialty cheeses. 

Have we piqued your interest? You can read about some other famous European cheeses that have been banned by the FDA here.

Mimolette and Halloween 

On the topic of popularity outside of France, there’s no denying that the sales of Mimolette peak around Halloween. 

While Mimolette may not be the first thing that comes to mind when you think of Halloween, it can be a surprisingly fun and delicious addition to your celebrations.  

Let’s explore how Mimolette can add a touch of elegance and flavour to your spooky festivities. 

1. Vibrant orange aesthetics

One of the most striking features of Mimolette is its vibrant orange colour. This hue, reminiscent of a ripe pumpkin, aligns perfectly with the Halloween theme.  

Incorporating Mimolette into your Halloween spread can add a pop of colour that enhances the visual appeal of your dishes. 

2. Mimolette Jack-O’-Lanterns

Get creative with your Halloween decorations by carving Mimolette cheese instead of traditional pumpkins. Mimolette’s round shape is perfect for sculpting spooky faces or intricate designs.  

Furthermore, you can place a tea light inside the carved cheese for a unique and edible twist on the classic Jack-O’-Lantern. 

3. Cheese boards with a Halloween twist  

Finally, you will certainly elevate your Halloween cheese board with slices of Mimolette. Its bold orange colour and nutty flavour can complement a variety of cured meats, crackers and seasonal fruits. 

If you’re looking for more great orange cheeses for your Halloween cheese plate, click here!

Other cheeses with mites

While Mimolette is perhaps the most famous cheese to feature cheese mites, it’s not alone in its journey of collaboration with tiny arachnids.  

Several other cheeses around the world also embrace the presence of cheese mites on their rinds, adding unique flavours and textures to the cheese. Let’s explore a few notable examples: 

1. Milbenkäse: This cheese’s name translates to “mite cheese” in German and is known for its partnership with Tyrolichus casei mites. These cheese mites are introduced to the cheese during the production process. As they feed on the cheese’s surface, they create a distinct appearance and contribute to its flavour profile. 
2. Cantal Vieux: this aged Cantal is a hard cheese that occasionally features Tyrophagus casei mites on its rind. These mites contribute to the cheese’s maturation process, helping develop its flavour and texture as they feed on the surface. 
3. Salers: This historical French cheese is known for its distinct production methods and the use of raw cow’s milk. While mites are not used intentionally during its production, they are a common feature on its rugged natural rind. 

Conclusion 

Mimolette is more than cheese; it’s a testament to the artistry and diversity of the cheese world. From its Dutch origins to its vibrant orange exterior and complex flavour, every aspect of Mimolette invites you to appreciate the craftsmanship behind this French delicacy.  

As you embark on your own Mimolette journey, remember that the world of cheese is a rich and flavourful one, waiting for you to explore further. 

What’s your favourite age for Mimolette? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Mimolette: A Story of Cheese Mites & Jack O’Lanterns  appeared first on Cheese Scientist.

SEE ALSO: What are the four ingredients that you need to make cheese? →

What is annatto?

Annatto is a natural food colouring derived from the seeds of the achiote (Bixa orellana) tree. This tropical plant is native to specific regions of Central and South American from Mexico to Brazil. 

The plant’s fruit holds multiple bright red seeds. The seeds are dried and ground to produce a fine red powder known as annatto, roucou or simply achiote by the locals. Actually, “achiote” is the name of the tree and the spice in Nahuatl, a language spoken in Mexico. 

Why is annatto orange?

On a molecular level, the colour of annatto derives from a number of carotenoid pigments such as bixin and norbixin. Interestingly, those are found in the waxy coating of the seeds rather than the seeds themselves. 

Around the globe, annatto is used in both artisanal and industrial productions to add colour to a range of foods including margarine, custards, potatoes, sausages and, of course, cheese. 

Is annatto safe to eat?

When used in food proportions, annatto condiments and colourants are harmless for most people, but they can induce allergic reactions in those who are sensitive.

However, annatto is not among the so-called “Big Eight” substances causing hypersensitivity reactions. Effectively, those are responsible for more than 90% of food related allergic reactions.

Furthermore, the FDA and experts at the Food Allergy Research and Resource Program do not include annatto in the list of major food allergens.

The history of annatto in cheesemaking

The use of annatto in cheese dates back to ancestral times and bordered on the unethical. Back then, unscrupulous cheesemakers would add annatto to their cheese to make its colour appear brighter. 

The reason for this was because cheese made with high quality milk from grass-fed cows tends to be high in beta-carotene. As a result, they usually have a brighter yellow hue than some of their lower quality counterparts. 

More is more

Overall, this practice would make mediocre cheeses look more like refined artisanal cheeses. Over time, the cheesemakers kept trying to outdo each other and would add more and more annatto to their cheese. 

And guess what? The cheeses went from having a pronounced yellow hue to being as orange as a pumpkin!

Modern examples of cheeses made using annatto

Nowadays, the use of annatto is more for an aesthetic statement rather than a blatant trick. Some of our most popular cheeses this time of the year are a testament of this. Let’s have a look at some examples.

Mimolette

Mimolette Vieille is a brightly coloured hard cheese made by the Losfeld family in Lille, Northern France. It draws its inspiration from the traditional Dutch recipe for Edam. However, it differs from its Dutch counterparts in the use of annatto to impart its trademark bright orange colour.

L’Amuse Signature Gouda

L’Amuse Signature Gouda is a hard cheese matured by Betty Koster at Fromagerie L’Amuse in IJmuiden. She carefully selects the best wheels from CONO Kaasmakers in Beemster, North Holland.

Sparkenhoe Red Leicester

This unique hard cheese made by David and Jo Clarke, is England’s only unpasteurised Red Leicester cheese. Moreover, it is the first cheese to be produced on Sparkenhoe Farm since 1875.

What does annatto taste like?

Now this is a hotly debated topic. Let’s first talk about the fruit and the seeds. On the nose, the achiote seeds have a slightly peppery aroma with a hint of nutmeg. If you were to eat it raw, you might notice a subtle nutty and sweet quality, with notes of pepper. 

Having said all of this, by the time the seeds are dried, ground and added in small amount to cheese, the aroma and flavour impact is minimal. 

So, would Mimolette or L’Amuse Signature Gouda taste any different if it had no annatto in it? The short answer is no. In order to detect those subtle pepper and nutmeg qualities, the taster would have to possess an incredibly sensitive palate with supercharged taste buds. 

Some other colouring agents used in cheese

Annatto is far from being the only natural dye used in cheese making. Keep reading for some other examples of natural colouring agents that have been used by cheesemakers over time.

Sage Derby

In Sage Derby, the cheesemaker adds a green vegetable dye and dried sage herb to the cheese just before the curd is hooped.  Subsequently, the colour adheres to the surface of the curd particles to produce a mottled green effect.

Smoked cheeses

How about smoked cheeses? As a result of the heat and smoke, naturally smoked cheeses have a bright yellow to brown colour. Moreover, that colouration can be uneven and patchy at times, which contributes to the overall rustic effect.

Washed rinds

Traditionally, cheesemakers have washed cheeses with Brevibacterium linens to produce a bright red or orange rind. One famous example is Epoisses de Bourgogne.

Finally, herbs, grape skins and alcoholic beverages such as wine and beer can also be used to wash the outside of cheese. Overall, this process imparts a colour that is dominant in the beverage to the cheese. A very good example of this is the bright purple Port Wine Cheese.

The annatto effect

So, now you know what annatto is. From questionable origins to signature aesthetics, annatto’s history has been indelibly linked to cheese.

Whilst it makes more of a visual contribution than a gustative one, it is very hard to imagine what cheeses like Red Leicester and Mimolette would look like without the use of this natural dye.

Now, tell me. What is your favourite annatto cheese?

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Annatto: Plant-Based Orange Dye In Cheese appeared first on Cheese Scientist.

SEE ALSO: My step-by-step guide to crafting the perfect Halloween cheese plate →

The history of Halloween

Before we dig into our best Halloween Cheeses, let’s do a quick history lesson. Halloween is an annual holiday celebrated on October 31. The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts.

Later on, an eighth century Pope, Gregory III, designated November 1 as a time to honour all saints. Eventually, the traditions of All Saints Day became intertwined with some of the traditions of Samhain. Moreover, the evening before was known as All Hallows Eve, and later Halloween.

Over time, Halloween has evolved to include fun activities like carving Jack O’Lanterns, going trick-or-treating and costume parties. The use of the colour orange is a connection to the warmer aspects of fall.

Now, let’s embark on our countdown of our top Halloween Cheeses.

15. Langres

Orange brains seem like a good place to start! Langres is a traditional French soft washed rind cheese that originates from the Champagne region. It is instantly recognisable thanks to its bright orange colour and brain-like wrinkles. Can you think of a better combination for Halloween?

14. Shropshire Blue

This bright orange blue cheese from Nottinghamshire, United Kingdom, is a cross between Stilton and Cheshire. Moreover, it is slightly younger than the traditional Stilton and owes its bright orange pâte to the addition of a natural dye called annatto.

This younger blue is actually milder than Stilton but, somehow, the blue veins look more monstrous against that orange canvas!

13. Red Hawk

There’s something very Halloweeny about a vicious bird with sharp talons! Red Hawk is a small-batch organic soft washed rind made by Cowgirl Creamery in Point Reyes Station. Its triple cream insides are coated in a bright orange rind.

This cheese develops a sunset-hued coat because it is washed with a simple brine solution every day during maturation. Overall, Red Hawk will add a nice autumnal feel to any cheese board.

12. Devonshire Red

Looks like an orange mummy right? Handcrafted using milk from grass-fed cows, Quicke’s Devonshire Red is clothbound and matured for 6 months. The end result is a vibrant, full flavoured cheese with fresh nutty flavour and a lemony creaminess. And how cool is that cloth wrap!

11. Maroilles

Maroilles is a soft cow’s milk washed rind cheese that originates from the Hauts-de-France region. It gets its name from the village of Maroilles which is home to a small abbey where it was first made and matured. 

As Maroilles ages, its texture gets softer and its aroma more potent. At four months, the cheese displays earthy notes of walnuts and mushrooms with a strong, pungent aroma. 

10. Red Rock

Red Rock is an American original made by Roelli Cheese in Wisconsin, USA. This Cheddar & Blue crossover cheese hits all the right notes for Halloween. From the natural rind that looks like bandages on a mummy to rune-like lines of blue.

9. L’Amuse Signature Gouda

Orange and crunchy! Betty Koster matures wheels of her Signature Gouda at their cheese maturation facility, Fromagerie L’Amuse in IJmuiden.

Whilst its orange colour again comes from annatto, the hard crystalline texture develops over 24 months of attentive maturation. Its hard texture might even invite some carving…

8. Sparkenhoe Red Leicester

For me, Sparkenhoe invokes visions of resurrection. This unique hard cheese made by David and Jo Clarke, is England’s only unpasteurised Red Leicester cheese.

Moreover, it is the first cheese to be produced on Sparkenhoe Farm since 1875. In many ways, it represents an art form that has returned from the dead. Coupled with orange-red insides, its spooky name makes this our Number 8 pick for your Halloween cheese platter.

7. Epoisses de Bourgogne

French cheeses don’t come much more orange and stinky than Epoisses de Bourgogne. Actually, this traditional soft cheese is washed in Marc de Bourgogne during maturation. This imparts a sticky orange rind to the cheese.

Did you know that Epoisses de Bourgogne has actually be banned on the Métro in Paris? Surely, if you want to scare your guests, you need this cheese on your Halloween platter.

6. Pavé du Nord

What an unusual shape for cheese! Pavé du Nord is a French hard cheese that is shaped like a brick. Its name translates to “Cobblestone from the North” and is a reference to the historic roads of Northern France near the Belgian border.

Isn’t also fitting that this cheese brings back memories of “L’Enfer du Nord” (the Hell of the North) which is a one-day classic cycling race also known as Paris-Roubaix. Ok, let’s have a look at our Top 5 Best Halloween Cheeses now!

5. Harvest Moon

This raw milk cheese from New York is hitting all the right keywords here. Harvest. Moon. Need I say any more Indeed, 5 Spoke Creamery got their inspiration from a certain French cheese that might still be to come on this list. But the end product is no less admirable and is a celebration of fall colours.

And it would certainly be worthy of a spot on your Halloween cheese platter. Maybe next to a huge black spider crawling on cobwebs.

4. Petit Rouge

Let’s take a quick detour by Australia. The artisanal cheese scene is still in its infancy Down Under but cheesemakers like Matthieu Megard are heralding a new dawn. Loosely inspired by Epoisses de Bourgogne, this little stinker is equal parts creepy and charming.

Be sure to serve it with something dark whether it be black olives or quince paste.

3. Scream Cheese

All dressed up and ready for trick or treating! Jasper Hill Farm’s Scream Cheese is a seasonal soft cheese that is specially released for Halloween every year.

It is an adaptation of their Weybridge with the addition of annatto to impart an orange, pumpkin-like colour to the insides.

There’s just something about bright orange insides wrapped in charcoal and white that is utterly ghostly right?

2. Petit Munster

OK, how do you beat a little orange cheese that’s actually called Petit Munster? While it does not actually translate to Little Monster, its name and appearance make it such a spectacular choice for your Halloween cheese platter.

Overall, there is a real pagan feel to this little stinker. From the rugged and sticky orange rind to its robust aroma, Petit Munster just looks like the cheese you would eat while chanting around a bonfire.

1. Mimolette

Was there ever any doubt as to what our Number 1 Best Halloween Cheese would be? Meet Mimolette. This pressed cheese from Lille in Northern France is inspired by the Dutch recipe for Edam. It’s our good friend annatto again that’s responsible for its bright orange interior. And, because of its ultra-hard texture, this round cheese can be carved just like a raw pumpkin.

I would even go as far as to say that it makes a better Jack O’Lantern than pumpkin. Because you can eat every single bit of it without any wastage.

What’s your favourite orange cheese?

Thank you for reading our post on the best orange cheeses for Halloween. As you can see, there are so many amazing cheeses you can choose from. What cheese will you be enjoying this Halloween? Let me know in the comments.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

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