[Sca-cooks] cheese color

[Craig Jones.]

>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.

Perhaps not cheddars, but some of the Washed Rind Cheeses (such as Tilsit) can
develop a deep rich orange almost red colour.  Not common commercial cheeses
these days though....

Drakey.

ps.  anyone know where I can find some primary source cheese recipes outside of
Gervase Markham?