On Sun, 03 Sep 2017 07:14:10 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> To my eye (and apparently Ed's, too) mass-market Swiss is a light
>> yellow color.
>
>I'd call it a very pale cream color
>
>> Ah, yes, I see its ingredients include annatto and
>> paprika extract.
>
>Not at all. Those are what they use to turn it
>yellow/orange in color. Why they do that is beyond me.
>The pale cream color is the natural color.
>
>> Mozzarella is closer to white, and at least here
>> in the Midwest, Cheddar is colored orange.
>
>You are buying artificially colored cheddar then.
>Go with the pale cream color for cheddar.
>I buy "Cabot's Seriously Sharp" cheddar. It's not
>orange and has no color ingredients added.
>
>I won't buy "orange" cheese. Well, except for the occasional
>"American Cheese Product" kind to use occasionally.
>
>And speaking of artificially coloring food. I won't buy the dyed
>red pistashios either. That gained popularity long ago and I
>wonder why? Pistachios are again light cream colored naturally.
>Dying them red was some old manufacturer on drugs or something.

I can't see the point of orange cheese - never buy it - just more
chemicals added.