graham wrote:

> "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
>
>

That is so true! I thought it was just me preferring the white to the
yellow but the white does taste better!