SC - Re: A cooking question-ALLIOLI
Stefan li Rous
stefan at texas.net
Mon Jul 10 23:17:24 PDT 2000
Balthazar writes:
> Sometimes, cheese and butter would remain white, and sometimes it would
> be yellowish. I suspect, though I have no hard evidence before me, that
> commercial cheeses are artificially colored to achieve consistency.
New Zealand cheddar and butter are consistently yellow without the
need for artificial colouring. I would imagine that the same could be
achieved by other producers with a consistent milk supply.
Edward Long-hair
Southron Gaard, Caid
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