True to its name, its paste has a vibrant hue indicative of added annatto seed. Made with pasteurized cow’s milk, its texture is flaky and friable. Its flavors are mellow and toasty with lingering caramel notes. It is striking served on a cheeseboard with pickles and rustic bread. It’s also tasty grated into cheese biscuits or mashed potatoes for topping stews or shepherd’s pie.