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Has anyone used annatto in brine instead of directly adding to the milk? I wonder if I can get color variation from center to the rind of the cheese such as smoked gouda. Fantasizing :-)
I used smoked salt in brine but did not penetrate very well.
Tan

 Hi Tan-If your wondering if it would work to color just the rind I guess that it probably would.

Not just the rind, I wonder if it penetrates to the paste as well.

The annatto will not penetrate into the paste beyond 1/8" or so. It works on direct contact.

It does not work like salt, too physically big, not ionic in the same way, just not the same thing. You'll saturate the rind like Sailor said, and that's about it. Same thing with other dies and complex organics like wine, juices, etc.

I just finished a big batch or bourbon soaked cheese. After being submerged for a week, the bourbon is VERY intense in the rind and about 1/4" in and then it fades quickly.