Manda Ruby wrote:

>> I simply know that annatto is the colorant for some cheddar cheeses
>> in the UK

> Really? I like that color. Do you know how it is extracted to be use
> din cheddar?

From what I read around the web, the color gets extracted by stirring the
seeds in water or in oil. I don't know if they have to be crushed prior to
the stirring.
--
Vilco
Don't think pink: drink rosè