SC - Cressee webbed

[Phil Anderson]

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