Print Page - How do I make a red Leicester actually red

Title: How do I make a red Leicester actually red
Post by: MarkShelton on February 15, 2010, 12:48:22 PM

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?

Title: Re: How do I make a red Leicester actually red
Post by: DeejayDebi on February 16, 2010, 04:26:48 AM

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!

Title: Re: How do I make a red Leicester actually red
Post by: Cheese Head on February 16, 2010, 10:52:26 AM

Hi Mark

I've never made Red Leicester but the attached picture lists the colourant additive as being Annatto (http://www.cheeseforum.org/Making/Colourants%20-%20Annatto.htm) (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.

Title: Re: How do I make a red Leicester actually red
Post by: MarkShelton on February 16, 2010, 11:24:37 PM

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

Title: Re: How do I make a red Leicester actually red
Post by: Cheese Head on February 16, 2010, 11:30:59 PM

Last weekend I used yellow food die as no Annatto (https://cheeseforum.org/forum/index.php/topic,3091.0.html), 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 ;D.

Title: Re: How do I make a red Leicester actually red
Post by: DeejayDebi on February 17, 2010, 01:18:39 AM

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

Title: Re: How do I make a red Leicester actually red
Post by: MarkShelton on February 17, 2010, 01:54:03 PM

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

Title: Re: How do I make a red Leicester actually red
Post by: DeejayDebi on February 19, 2010, 04:12:17 AM

It is that!

Title: Re: How do I make a red Leicester actually red
Post by: MarkShelton on February 28, 2010, 07:17:29 AM

Here is the finished cheese.

Title: Re: How do I make a red Leicester actually red
Post by: Cheese Head on February 28, 2010, 12:13:10 PM

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!

Title: Re: How do I make a red Leicester actually red
Post by: DeejayDebi on March 03, 2010, 03:09:33 AM

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

Title: Re: How do I make a red Leicester actually red
Post by: padams on March 03, 2010, 03:22:59 AM

Beautiful cheese, Mark!

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: MarkShelton on February 15, 2010, 12:48:22 PM