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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
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Color Theory

November 1, 2022 janet@janetfletcher.com

thought I knew why producers added color to cheese, giving some Goudas and Cheddars the hue of a Garnet yam. But I recently read more about the origins of this peculiar practice, and now I’m a little less sure of my facts. What’s certain is that Mimolette (above) without its screaming orange interior would be just another aged cheese and not the head turner it is. Wisconsin Cheddar without its trademark orange tint would look just like Vermont Cheddar. But if you’ve ever wondered what inspired cheesemakers to manipulate their products’ natural color, and why the tradition persists, here are some more or less believable stories.

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Tags : Mimolette, annatto, Wisconsin Cheddar, Gouda, Vermont Cheddar, Chris Roelli, Roelli cheese, Red Rock cheese, cheese color
31 Comments

Cheddar Takes a Detour

June 6, 2017 janet@janetfletcher.com
Roelli Cheese Haus Select

When the maker of an American Cheese Society “Best of Show” releases a new cheese, it gets your attention. Or mine, at least. Of course this pumpkin-colored creation would turn heads in any case, but the cheesemaker’s award-winning track record compelled me to go out of my way to score some. Is it a Cheddar? Or a riff on French Mimolette? And what’s up with that color?

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In From: U.S., Milk: Cow Tags Wisconsin cheese, Roelli Cheese Haus, Chris Roelli, Mimolette, Cheddar, Annatto
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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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