What Gives American Cheese Its Iconic Yellow Color?

American cheese is known for its distinctive yellow color, which sets it apart from other types of cheese. This hue is primarily due to the addition of annatto, a natural coloring agent derived from the seeds of the achiote tree. Annatto has been used for centuries to impart a yellow or orange tint to various foods, including cheese, without affecting their flavor. The use of annatto in cheese dates back to the 17th century when cheesemakers began adding it to maintain a consistent color throughout the year. During certain seasons, cows graze on fresh grass, which naturally enhances the yellow color of the milk due to higher beta-carotene content. However, during winter months when cows are fed hay, the milk's natural yellow hue diminishes. Annatto helps keep the cheese's color uniform regardless of seasonal changes in the milk's appearance. In addition to annatto, some manufacturers may use other colorants like beta-carotene or paprika extract, but annatto remains the most common choice. This consistent coloring is one of the elements that contributes to American cheese's widespread popularity, making it a staple in households and on dishes such as burgers and sandwiches.

What is in American cheese besides annatto?

Often, a basic slice of American cheese is actually a blend of several other, less contentious cheese varieties, such as cheddar, Colby, and Swiss, as noted by Healthline. The production methods can differ; however, this cheese mixture is generally combined with an emulsifying agent. Although it contains cheese at its core, the FDA does not classify American cheese as "real cheese," instead designating it as "pasteurized process cheese food."

While James Lewis Kraft was a pioneer in the American cheese industry in the United States, the cheese-making technique has its roots in Europe. In the early 1900s, Swiss cheese researchers Walter Gerber and Fritz Stettler experimented with adding sodium citrate to melted cheese to prolong its shelf life. Kraft's method, developed a few years later, involved pouring hot, melted cheese onto a cold surface and cutting it into squares. This innovation led to the introduction of individually wrapped American cheese slices in 1965, forever transforming cheese sections in stores and lunch boxes everywhere.

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