Annatto cheese colourant derived from seeds of the Achiote tree (Bixa Orellana), a shrub native to South America.
It is used to create a deeper yellow colour in cheddar but can also be used in some boutique blue cheeses to create a beautiful colour contrast.
Directions: Dosage depends on the desired colour intensity. As a guide, use between 0.1 and 0.5 ml per litre of warmed milk before adding culture or rennet. However, if you are making the following cheeses, try these doses.
- 1 drop per litre of milk for Gouda, Cheddar, or Colby.
- 4 drops per litre of milk for Red Leicester
This is a natural product and colour may vary from batch to batch.