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One contemporaneous description comes from Adriaen van Berkel, in a book published in 1695, though he does not mention whether it was used in cheese.

The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume Huishoudelyk Woordboek (Household Dictionary), according to American scientist Paul Kindstedt of the University of Vermont. Other historical documents from the period confirm that annatto (then called "orleaan" or "orleans") was being used to color cheese by the mid-18th century.

England

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