We were wondering, we figured you were too.
Well, back in seventeenth century England,. Cheddar cheese was produced from cows whose grass diet was high in beta-carotene, which lent an orange pigment to their milk. That hue came to be a marker of high-quality cheese, which meant that producers of lower-quality, lower-fat cheese learned to game the system by adding pigment fromThe technique moved to the U.S.
Today, the color most often comes from annatto, a food coloring and condiment made from the seeds of the achiote tree, and/or paprika. Since the color doesn’t noticeably affect the flavor or texture of the cheese, pick whichever cheddar you prefer. What’s far more important is how long the cheese has aged: Younger cheese is sweeter, milder, and softer—it will melt more readily. The longer the cheddar is aged the harder, more acidic, and more piquant it becomes.
But whether you’re buying orange or white, pre-shredded cheese is a no-no: Not only is it more expensive, but it contains additives to stop the cheese strands from clumping that inhibit smooth melting. And your gratin can’t have that.Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin.
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