Why Are Some Cheeses Orange

From maturing bacteria to natural pigments and local traditions, discover the secrets behind this flamboyant hue. From Époisses to Cheddar, embark on a world tour of orange cheeses… with unforgettable flavors.

The orange hue of certain cheeses both intrigues and fascinates. From Burgundy’s Époisses to British Cheddar, not to mention the famous Munster, these cheeses with their flamboyant rinds are full of character. But where does that unique shade that defines them come from ? Combining cheese-making tradition, complex aging processes, and a few production secrets, let’s dive into the captivating world of orange cheeses.

How Is This Orange Rind Created ?

This characteristic coloring is not the result of chance, but of a variety of techniques that depend on the type of cheese and the methods used to make it. For some cheeses, the orange hue comes from the development of specific bacteria, such as Brevibacterium linens, commonly known as the “red ferment”. These micro-organisms develop naturally on the rind of the cheese during ripening, particularly in damp, salty conditions, giving it its distinctive color.

Other cheeses derive their orange color from the use of natural pigments such as annatto, extracted from the seeds of the carob tree and widely used in the production of cheeses such as gouda. Depending on local traditions and recipes, certain techniques or additional ingredients may also contribute to the orange hue. (Natural carotenoids, paprika, turmeric…).

A List of Cheeses with Orange Rinds: They Don’t Go Unnoticed

Langres

With its orange rind, Langres has the traditional color of a soft cheese with a washed rind, but its name comes from the town of Langres, in Champagne, where it originated. Its fountain, the hollow at the top of the cheese that forms naturally as it drains, was the trademark of the women farmers in homage to the ramparts of the fortified town. It’s the presence of annatto, a natural coloring agent extracted from the annatto seed, in the washing solution that gives the rind its color.

And the taste? Don’t be fooled by its orange color and penetrating aroma. Langres is a mild cheese with a melt-in-the-mouth texture that develops subtle fruity and undergrowth notes as it matures, with a hint of bitterness.

Époisses

Legend has it that this cheese was created in the 16th century in the village of Époisses by local monks. Its unique color comes from its maturing technique. For a minimum of 54 weeks, the cheeses are washed to develop a ripening ferment: the red bacteria that give it its orange color and roasted, animal-like flavor. At the end of the maturing process, we use Marc de Bourgogne to develop its character.
Let’s talk flavors. At 30 days, fresh Époisses is firm, moist, and slightly granular. It is mild and milky with a subtle salty note reminiscent of yeast. At 40 days, aged Époisses presents a sticky, wrinkled rind with a terracotta hue. Its aroma is acrid* and spicy, and its texture is velvety.

💡 Germain Enlightens You

The term “fruity” in cheese tasting refers to a balance between sweet, fresh, almost smoky flavors and aromas.

Livarot

Livarot, one of the oldest cheeses in Normandy, was likely also created by local monks. Its nickname, “The Colonel,” comes from the five bands of cloth that surround its washed rind and evoke the rank of an officer. Like Langres, its orange color is mainly due to Annatto (from the annatto seed). This completely natural colorant is used to wash the rind.

Let’s take a closer look at its rich flavor. A good Livarot should have a firm, orange-brown, slightly sticky rind. It is characterized by a powerful taste reminiscent of smoked charcuterie and a subtly spicy flavor.

Maroilles

The most famous cheese of northern France was invented by… monks in 962. It is regularly turned and washed to eliminate the natural white mold and to encourage the development of the bacterium that gives the rind its characteristic reddish-orange color.

Let’s explore its aromas. Its flavor is powerful, with a persistent aftertaste.

Munster

Munster is a washed-rind cheese, born in a medieval monastery. When produced in Lorraine, it is known as “Géromé.” To obtain its characteristic crust, Munster cheese is regularly washed with brine (a salt water solution) enriched with ferments. It has held AOC status since 1969.

Let’s examine its flavor profile. When properly aged, it exudes a powerful and penetrating aroma and a rich, milky taste. There is even a version flavored with cumin.

Orange Cheeses Around the World

Although France boasts many cheeses with an orange rind, this flamboyant characteristic isn’t confined to our borders.

Gouda

What’s unique about this Dutch cheese ? The washing of the curd. To wash the curd, part of the whey is drained off and replaced with hot water. This process removes the lactose (milk sugar) from the curd.

Let’s break down its flavor profile. When only a few months old, Gouda is soft with a slight fruity aroma; then it becomes firm while remaining fruity. After 18 months, the interior takes on a deep yellow hue and becomes hard, almost crumbly and granular. Each bite reveals more of its complex character, from fruity notes to hints of cocoa and even peanut.

Cheddar

Cheddar, originating from the English village of the same name in Somerset, is one of the most popular cheeses in the world. Its characteristic orange hue, traditionally achieved by the addition of annatto (a natural dye), has become its visual signature.

Its dense texture and flavor evolve considerably with aging: a young Cheddar offers buttery and milky notes, while a more mature one develops a more pronounced character, with complex aromas ranging from fruity to nutty, and sometimes even slightly spicy.

Nagelkaas from the Netherlands

This traditional cheese from Friesland is inspired by Gouda and contains cloves, whose dark color creates a striking contrast with the orange hue achieved by adding annatto.

Harvest Moon from Canada

This washed-rind cheese is made only at full moon. It originates from British Columbia, a province renowned for its abundant harvests of apples, nuts, and grapes.

Its pale yellow paste has a buttery aroma, a soft and silky texture, and a delicately creamy flavor. The pale orange rind, characteristic of washed-rind cheeses, imparts a slightly salty note.

MouCo coloRouge from the United States

This cheese, originating from Colorado, embraces seasonal changes. Its flavors evolve as it ages. The coloRouge is rubbed with a brine-based solution to achieve a red-orange rind with its characteristic white mold fuzz.

Red Leicester from New Zealand

This cheese is made from curds that are finely cut and ground twice to give it its distinctive firm texture. Its bright orange color is once again achieved with annatto !

Mondseer from Austria

Originally made in Salzburg in 1830, it bears the name of the Mondsee Monastery, but it is also known as Schachtelkäse. Its recipe is based on that of the Trappist washed-rind cheese brought to Austria by Cistercian monks. It has a thin orange layer covered with white mold.