Why Some Cheese Is Yellow And Some Is Not

Cheese has been part of human culture for more than 7000 years. The first cheeses were likely discovered by accident when milk stored in animal intestines naturally curdled, forming an early version of what we now know as cottage cheese or ricotta cheese.

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The color of cheese tells a fascinating story. Originally, most cheeses were white or pale cream in color. It wasn’t until the 17th century that cheddar began to take on its famous golden hue. Farmers noticed that when cows grazed on fresh grass, their milk contained more beta carotene, the same nutrient found in carrots, giving the resulting cheddar cheese a rich yellow tint. Consumers began to associate that golden color with higher quality and better flavor.

As production methods changed and cows were fed more grain than grass, the milk lost that natural pigment. To maintain the appearance of premium cheese, cheesemakers, especially in Wisconsin, the heart of American cheese making, started adding natural colorants like annatto to replicate that golden tone. It created the illusion of a richer, grass fed product. Meanwhile, in New York and other New England states, cheesemakers continued producing traditional white cheddar, preferring authenticity over aesthetics.

Today, shoppers encounter a rainbow of cheeses from orange cheddar and soft burrata to aged parmesan cheese, creamy mascarpone, and spreadable cream cheese. The color, however, doesn’t always reflect quality or flavor. For instance, macaroni and cheese gets its signature color from dyed cheddar, not from the milk itself.

So the next time you are choosing between a block of orange cheddar or a natural white one, remember that color may be more about marketing than taste. Whether it is a slice of grilling cheese, a spoonful of cottage cheese, or a sprinkle of parmesan cheese, true quality comes from how it is made, not how bright it looks.