the reddish pericarp which surrounds the seed of the achiote ( Bixa orellana  L.). Historically, it has been used as coloring in many  cheeses  (e.g.,  Cheddar ,  Gloucester ,  Red Leicester ),  cheese products  (e.g.  American cheese , Velveeta ), and  dairy spreads  (e.g.  butter ,  margarine ). Annatto can also