Annatto

Consistency, it has been said, is the goal of any quality process. Such is the mantra of most cheddar cheese and butter manufacturers who desire the color of their product to be the same all year long, regardless of the changing weather and feed available to the cows who produce milk, the precursor of both butter and cheddar cheese.

Enter annatto, long used as a spice and a dye, to give both their characteristic shades. Honestly, would a little variation really matter? I prefer my cheddar to be white (or uncolored), but that's just me.

This week, a look at annatto.

TTFN, Fred.

Quote of the week: "It is not what we do, but also what we do not do, for which we are accountable." - Jean-Baptiste Poquelin, better known by his stage name Molière (French playwright and actor, 1622-1673)

Annatto