Michael L Kankiewicz wrote on 4/8/2009:

> Other than the color, is there any difference between white and orange
> cheddar? I did a side-by-side taste test of two New York State Extra
> Sharps from the same company, and I couldn't taste any difference. Is the
> orange color just tradition?

The orange color comes from something called anatto, which comes from
some kind
of tree. One reason for coloring it is to distinguish it from the
competition so that you can readily identify it at the store. Maybe
there are other reasons.

I think there is considerable variation in cheeses. I don't claim to
have particularly discerning taste, but obvious things to me would be
age, sharpness, and waxy versus crumbly.

At the end of the day (sorry, Wayne), I like most with a preference for
sharper and less waxy.