Annatto natural cheese colourant derived from seeds of 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 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.
great product
I had used this cheese colourant in my cheddar, and it looks so beautiful.
(I added 0.2~0.3ml cheese colourant for 5~6 litre milk. )