What Is Red Cheese? Unveiling the Secrets of Colored Curd
Red cheese refers to a diverse category of cheeses distinguished by their distinct red or reddish-orange hue, which arises from a variety of sources, including annatto seed, surface ripening techniques, and natural pigments in milk.
Introduction to the World of Red Cheese
The term “red cheese” encompasses a fascinating array of cheeses from around the globe. It’s not a specific type like cheddar or brie, but rather a descriptive term based on color. This vibrant coloration can be achieved through various methods, influencing the flavor and texture of the final product. From the mild and creamy to the pungent and complex, red cheeses offer a broad spectrum of culinary experiences. Understanding the sources and techniques behind their unique color is key to appreciating their diversity.
The Coloring Agents: Natural vs. Artificial
The most common way to impart a red or orange hue to cheese is through the use of annatto, a natural coloring derived from the seeds of the achiote tree. Other natural sources include:
- Carotene: Present in the milk of certain breeds of cows, particularly those grazing on fresh grass, can naturally impart an orange tint.
- Paprika: Occasionally used, but primarily for surface treatments rather than internal coloring.
While annatto is widely preferred, artificial coloring agents can sometimes be used, though this is less common and often restricted due to regulations. The choice of coloring agent significantly affects not only the color but also, subtly, the overall flavor profile.
Annatto: A Deep Dive
Annatto is a natural food coloring extracted from the seeds of the achiote tree (Bixa orellana). These seeds contain bixin, a carotenoid pigment responsible for the reddish-orange color. Annatto is:
- Derived from natural sources: Considered a safe and natural food additive.
- Flavor-neutral in small quantities: Doesn’t significantly alter the taste of the cheese, although in high concentrations it can impart a slightly earthy or peppery note.
- Versatile: Used in a wide range of cheeses, from cheddar and Red Leicester to Mimolette and many others.
- Available in various forms: Seeds, powder, and liquid extracts are all used.
Surface Ripened Red Cheeses: A Different Approach
Some red cheeses owe their color to surface ripening, a process where specific bacteria or molds are encouraged to grow on the rind. These microorganisms, often B. linens (Brevibacterium linens), produce pigments that contribute to the characteristic red or orange hue.
Examples include:
- Époisses: A pungent French cheese with a washed rind that develops a reddish-orange color.
- Livarot: Another French cheese, characterized by its strong aroma and reddish-orange rind.
- Munster: A soft, surface-ripened cheese with a washed rind, often orange in color.
The bacteria also contribute to the cheese’s flavor profile, lending it a distinctive aroma and complex taste.
Notable Examples of Red Cheese Around the World
The world of red cheese is surprisingly diverse. Here’s a glimpse:
| Cheese Name | Origin | Coloring Agent(s) | Flavor Profile |
|---|---|---|---|
| Red Leicester | England | Annatto | Mild, nutty, slightly sweet |
| Mimolette | France | Annatto | Fruity, nutty, slightly salty; caramel-like notes |
| Époisses | France | B. linens (surface ripening) | Pungent, creamy, strong aroma |
| Livarot | France | B. linens (surface ripening) | Strong, earthy, pungent |
| Munster | France | B. linens (surface ripening) | Earthy, pungent, sometimes slightly bitter |
| Red Hawk (Cowgirl Creamery) | USA | B. linens (surface ripening) | Tangy, earthy, slightly sweet |
| Raclette | Switzerland | Often annatto but may vary by producer | Nutty, earthy, slightly sweet and tangy |
Common Misconceptions About Red Cheese
One common misconception is that all red cheese is strong and pungent. While some, like Époisses, are known for their assertive flavors, others, like Red Leicester, are quite mild and approachable. Another misconception is that the red color is always artificial. As discussed, annatto is a natural coloring agent widely used. It’s important to research the specific cheese you’re interested in to understand its origin and production methods.
Serving and Pairing Suggestions
Red cheeses offer diverse pairing opportunities.
- Mild red cheeses (e.g., Red Leicester): Pair well with apples, pears, and crackers. Enjoy with a light-bodied red wine or a crisp white wine.
- Pungent red cheeses (e.g., Époisses): Best enjoyed with crusty bread or a strong ale. A bold red wine, like a Burgundy, can also complement the flavors.
- General rule: Consider the intensity of the cheese and choose pairings that balance or complement its flavor profile. Experiment to find your favorite combinations!
Quality Considerations When Purchasing Red Cheese
When purchasing red cheese, consider the following:
- Appearance: The color should be even and appealing. Check for any signs of mold or spoilage, especially on surface-ripened varieties.
- Aroma: The aroma should be characteristic of the cheese type. Avoid cheeses with an off-putting or overly ammonia-like smell.
- Texture: The texture should be appropriate for the specific cheese. Soft cheeses should be creamy, while hard cheeses should be firm.
- Origin and Production Methods: Look for reputable producers and, if possible, choose cheeses made with high-quality milk.
- Storage: Ensure the cheese has been stored properly and is within its expiration date.
Frequently Asked Questions (FAQs) About Red Cheese
What makes Red Leicester cheese red?
Red Leicester gets its distinctive red-orange color from the addition of annatto, a natural food coloring derived from the seeds of the achiote tree. The annatto is added to the milk during the cheesemaking process.
Is annatto safe to eat?
Yes, annatto is generally considered safe to eat. It’s a natural food coloring that has been used for centuries and is approved for use by regulatory agencies worldwide. However, some individuals may experience allergic reactions, although this is rare.
Does all Red Leicester cheese taste the same?
No, the flavor of Red Leicester can vary depending on factors such as the age of the cheese and the milk source. Younger Red Leicester tends to be mild and creamy, while more mature cheeses develop a sharper, nuttier flavor.
Are all surface-ripened cheeses red?
No, not all surface-ripened cheeses are red. While many surface-ripened cheeses develop a reddish-orange hue due to the growth of specific bacteria like B. linens, others may be white, yellow, or even blue, depending on the microorganisms involved.
What is the best way to store red cheese?
The best way to store red cheese depends on the type. Hard cheeses like Red Leicester should be wrapped tightly in wax paper or cheese paper and stored in the refrigerator. Soft, surface-ripened cheeses should be stored in their original packaging or wrapped in parchment paper and kept in a container to prevent them from drying out and affecting other foods with their aroma.
Can I eat the rind of red cheese?
Whether you can eat the rind of red cheese depends on the type. The rinds of some surface-ripened cheeses like Époisses and Munster are edible and contribute to the overall flavor profile. However, the rinds of waxed cheeses like Red Leicester should be removed before eating.
Is red cheese vegetarian?
The vegetarian status of red cheese depends on the cheesemaking process. Some cheeses use animal rennet, an enzyme derived from animal stomachs, to coagulate the milk. Cheeses made with animal rennet are not vegetarian. Look for cheeses that are labeled as “vegetarian” or “made with vegetable rennet.”
Where can I buy red cheese?
Red cheese can be found at specialty cheese shops, farmers’ markets, and some well-stocked grocery stores. Online retailers also offer a wide selection of red cheeses from around the world.
Can red cheese be used in cooking?
Yes, red cheese can be used in cooking. Red Leicester, for example, melts well and can be used in gratins, sauces, and sandwiches. Pungent, surface-ripened cheeses like Munster can be added to dishes for a burst of flavor.
What is the difference between Red Leicester and cheddar cheese?
The main differences between Red Leicester and cheddar cheese lie in their color, flavor, and texture. Red Leicester is typically colored with annatto, resulting in a reddish-orange hue. It has a mild, nutty flavor and a crumbly texture. Cheddar, on the other hand, is usually yellow or white, has a tangier flavor, and a firmer texture.
Does the red color of cheese affect its nutritional value?
The red color of cheese, whether from annatto or surface ripening, does not significantly affect its nutritional value. The nutritional content is primarily determined by the milk source, cheesemaking process, and ingredients used.
How does B. linens bacteria contribute to the flavor of red cheese?
B. linens (Brevibacterium linens) bacteria, commonly found on the surface of washed-rind cheeses, breaks down proteins and fats during the ripening process. This breakdown releases aromatic compounds that contribute to the cheese’s characteristic pungent aroma and complex flavor profile. These cheeses often exhibit earthy, savory, and sometimes slightly ammonia-like notes.