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.
Can’t wait to use it!
You are doing great and also packing! Thank you for your prompt actions.
Great for my cheddars
Well packaged