"Rhonda Anderson" > wrote in message
. 5...
> zxcvbob > wrote in
> :
>
>
>>
>> Yes. Just tradition. It covers up the seasonal variability in color,
>> and now people have come to expect it as the "normal" color for
>> cheddar and colby cheese.
>
> I was at the dairy section of the supermarket I use one day, looking for
> cheese, and there were some American women (at least, they sounded
> American) looking at the various cheeses, and expressing astonishment that
> there wasn't any yellow cheese <g>. Is it only in the US that this occurs,
> or is it in Canada also? Any other countries? The only cheese of that sort
> of colour that I recall seeing here is Double Gloucester.
>
> --
> Rhonda Anderson
> Cranebrook, NSW, Australia

Some 30 years ago, when I lived in Perth, W.A., yellow cheddar was the
norm - at least in the Charlie Carter supermarkets.
Both white and coloured are available here in Canada but the best is always
white. Balderson, who make superb white cheddars aged 1, 2, 3 , 5, or even
9 years, also make white and colored, "non-vintage" types. The non-vintage
types, from all makers, are simply labelled "mild", "medium", "sharp" (or
old) and "extra-sharp".

Graham