On 9/3/2017 11:20 AM, Cindy Hamilton wrote:

>>> 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.
>
> I'm talking about Kraft Swiss cheese. It has annatto and
> paprika extract coloring.
>
>
>>> 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.
>
> Sorry, I'll stick with Kraft mild cheddar.
>
> What's wrong with orange cheddar? It's colored with annatto,
> not nuclear waste.

The coloring is from safe natural ingredients so I'd not worry health
wise. It just is not needed except for eye appeal. like I said, it is
what we grew up with. Close your eyes and take a bit of each and you
won't tell the difference.

As for the mild cheddar, it is a mater of personal taste. I tend to
like the sharper cheeses myself, but they are not for everyone. For a
mass market cheese, Cracker Barrel is pretty good, the best around here
is Cabot.I like the Priate Reserve or Seriously Sharp. Once in a while
I go down to a cheese shop that has Coastal Cheese.



>
> I miss those Iranian pistachios. The California ones aren't nearly
> as good.
>
> Cindy Hamilton
>

You may be right. It has been so long I don't recall the difference but
I think they had a more intense flavor. Could be the growing soil and
climate.