Annatto is produced from achiote trees in the tropical Americas. It comes from the red pulp surrounding the seeds of the achiote trees.
It is added to many cheeses, such as cheddar, to give the cheese a deep orange color.
Curds are the leftover solids that are left over when the liquid (whey) is drained when milk is curdled. Curds are then used to make cheese.
PDO laws protect the names of wines, cheeses, and a few other foods. Theses laws are enforced in the European Union and other countries having agreements with the EU.
PDO laws specify that certain products can only be labeled certain names if they originate from a specific area. Often they require the product to be made in a specified manner. For example, for a cheese to be labeled as Roquefort, it has to be made from the milk a certain breed of sheep, and it has to be matured in the natural caves near the town of Roquefort, France.
Whey is the liquid left over when milk has been curdled and strained. It is a byproduct of making cheese. Whey is used instead of milk for Ricotta cheese.