How do I make a red Leicester actually red

[MarkShelton]

I just finished a leicester and it came out great, except it doesn't have the characteristic red hue.
I have never  used annatto coloring before, but I got some just to try it out. I followed the recipe for a leicester and even increased the annatto from 2 drops/gal to 4 drops/gal, but coming out of the press the cheese is no darker than a Kraft Single.
How much coloring should I use to get the red-orange color that I'm looking for? Should I try a different dye, or stick with the annatto?

[DeejayDebi]

The amount used differs between raw milk and store milk. If 4 drops was light try a few more nect time. We each seen to get slightly different results. I use raw milk and when I used the same amount on store milk I needed sunglasses!

[Cheese Head]

Hi Mark

I've never made Red Leicester but the attached picture lists the colourant additive as being Annatto (click on picture to enlarge), so I'd stick with that and as Debi says, up the dosage rate on next batch (my vote is to double to 8 drops/gallon). It does get darker with age, plus not all brands are equal in strength.

[MarkShelton]

Ok thanks guys! So I should resist the urge to add a few drops of red food color along with the annatto?

[Cheese Head]

Last weekend I used yellow food die as no Annatto, but I didn't feel comfortable as unsure of ingredients interaction with other cheese making ingredients.

If it were mine, I would just go with significantly higher Annatto dosage, especially as the ingredients above don't list any red dye, but your choice.

Would love to see picture of your next batch .

[DeejayDebi]

I don't know why they call it red when it's bright orange.

[MarkShelton]

Yeah it's not truly red... but its closer to red than yellow I suppose. I like the dramatic color

[DeejayDebi]

It is that!

[MarkShelton]

Here is the finished cheese.

[Cheese Head]

Beautiful looking cheese, not as red as store pictures above but camera pictures and flashes can change color.

From your notes above, this was the batch with 4 drops/US gallon.

Good luck with aging!

[DeejayDebi]

It will also get a bit darker as it ages, especially raw milk cheeses.

[padams]

Beautiful cheese, Mark!