[Sca-cooks] cheese color

[chirhart_1]

Ahh its what you get when you do not specify that I was talking of the
annatto being the coloring agent for modern cheeses.And was not saying that
the achiote was the way they colored the cheese,but that it could.  The
wolves are on the prowl.   Not in defense but for clarification.
Chirhart  ( new kid on the list)    PS who was talking of transparent cheese
----- Original Message -----
From: "Pixel, Queen of Cats" <pixel at hundred-acre-wood.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, July 25, 2001 8:36 AM
Subject: Re: [Sca-cooks] cheese color


> On Wed, 25 Jul 2001, Philip Troy wrote:
>
> > On Wednesday 25 July 2001 02:28, you wrote:
> > > From: "chirhart_1" <chirhart_1 at netzero.net>
> > >
> > > > Its what gives cheese its color
> > <snip>
> > > Huh? Achiote is a New World item. Didn't the cheese produced before
> > > Columbus have a color? Or those produced today using Old World
> > > techniques? Hey, I want to see some of this transparent cheese. :-)
> >
> > I was going to mention this, but I figured you'd spot it anyway, Stefan
;  ) .
> >
> > I believe Chirhart means that it figures in modern(ish) yellow cheeses
such
> > as Cheddar and its various industrial derivatives, and considering that
> > Cheddar as we know it today is more or less post-Columbian, it shouldn't
> > really matter to us.
> >
> > On the other hand, well-aged cheeses, even ones without added colorings,
can
> > get pretty yellow just from their butterfat content, but I've never
known one
> > to get that deep reddish-orangey-yellow that modern Cheddar acquires.
> >
> > Adamantius,
>
>
> I am remembering a passage in one of the "Little House" books by Laura
> Ingalls Wilder where someone was watching their mother make butter (it was
> probably Almanzo in _Farmer Boy_, but I could be wrong) where she colored
> the butter with a carrot that she grated and squeezed the juice from.
>
> Granted, orange carrots aren't necessarily always appropriate for us,
> but could you color cheese with carrot juice? The beta carotene would
> certainly make it orange or yellow.
>
> Margaret FitzWilliam
>
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