Cheese colorings

[Danbo]

I know of Anatto and Carotin as cheese colorings, but is it possible to use other food colorings as well? I'm thinking about normal food colorings and sauce color?

I'm wondering if it is safe to use that kind of coloring in cheese that are being aged. The color will be added during milling (Cheddar).

I don't usually like the idea of adding colors to food, but I just want to experiment... 

:-) Danbo

[shaneb]

Would saffron be an option? It may impart a nice flavour also.

Shane

[Stinky]

Karlin's book suggests saffron in a Manchego recipe.

[shaneb]

Makes sense. How would you go with turmeric also?

Shane

[Al Lewis]

You need to be careful when selecting spices for color.  Both saffron and turmeric have distinct flavors.  Also, saffron could make your cheese very expensive.  It does cost more than gold ounce per ounce.

[Danbo]

I actually have two saffron hispanicos ageing in my cave. I got inspired here: https://cheeseforum.org/forum/index.php/topic,12877.msg100026.html#msg100026


But I was just wondering if I could use ordinary food coloring made for icings etc. or coloring for making sauces look dark brown...


:-) Danbo

[Schnecken Slayer]

I used turmeric in my first cheddar, it gave it a lovely colour and after aging the flavour wasn't really noticeable. I can thoroughly recommend it.
I have also made a Saffron infused Manchego but that was for the saffron flavour more than the colour. I added 1/4 tsp spanish saffron threads, about 1/2 container, which equates to about $4.00 worth. I only have the last 1/8 of the wheel left and at 18 months old it is superb.

[Al Lewis]

Danbo, when you use saffron in your cheeses do you use the inexpensive Mexican or the very expensive middle eastern?  I have both and would like to do a edam with saffron but have never used saffron in a cheese before.

[qdog1955]

Al ----here's some of the "cheap" gold---it's only $129 an ounce---can't imagine what the "good gold" sells for.    http://www.sausagemaker.com/93674saffron1oz.aspx
Qdog

[Al Lewis]

Yes, I have about 5 ounces of Persian Saffron a friend of mine bought me in Kuwait but they sell a cheap spanish saffron at the local stores around here also.  I'm going out to get some milk for an Edam and will pick some up to show you.

[Danbo]

Al: Look at the low price I pay for milk. I'm cheap (and so are my Saffron). ;-)

[Al Lewis]

Here are some of the one's I have on hand.  The store was sold out of the cheap mexican one but only one of these is expensive.  The one in the jar from Bahrain Spices.  If you check the Hispanic section of your local store they sell Mexican spices in bags on a display.  Look for the saffron one as it's about $9.00 U.S. for an entire bag full but, although it looks like saffron, it is not related to saffron but safflower.  I tried using it in recipes but it never did a thing.  That's why I was wondering which one you used. The top three photos are spices that were all purchased in India.  The top bag is about 7" wide.  They were not overly expensive.

[Danbo]

I'm not the big Saffron-expert but it seems that there are many versions... :-)

[Al Lewis]

Yes and three grades also.  I've used the good stuff to do paella and saffron champagne creme brûlée but haven't had much use for it other than that.

[Schnecken Slayer]

It seems I didn't post my Saffron Infused Manchego, I will do so on the weekend. Plus I must make another batch!

Since this is a Spanish cheese I chose to use the Spanish saffron which our local Indian deli stocks.
It is more fragrant than any supermarket packs that I have purchased and can easily overpower a dish if you put too much in, as for the Iranian saffron, saddly I haven't seen any yet here in Oz.  If I do I will definitely give it a go.
Unfortunately I only have a crop of 20 bulbs so I only get 60 threads a year. (That is one of mine in my icon)