bart@ucbvax.UUCP (01/15/84)
The type of cheddar cheese does not determine it's color. There is some convention amongst cheese makers, but there is nothing intrinsic in the type of cheddar (NY vs. Wisconsin vs. Colby vs. whatever name you want to use). Orange cheese is only orange become someone put something in it to color it orange. When's the last time you saw orange milk? (Maybe from a purple cow?) ---bart miller bart@berkeley ...!ucbvax!bart
max@ucbcad.UUCP (01/15/84)
#R:ucbvax:-3200:ucbcad:8000011:000:84 ucbcad!max Jan 14 20:40:00 1984 I second this. True (English) Cheddar is never repeat never orange. Max Hauser
twt@uicsl.UUCP (01/18/84)
#R:ucbvax:-3200:uicsl:3800028:000:375 uicsl!twt Jan 17 19:19:00 1984 I never saw a Purple Cow, I never hope to see one. But I can tell you anyhow I'd rather see than be one. I never saw a Purple Cow, My eyes with tears are full. I never saw a Purple Cow and I'm a purple bull. I never saw a Purple Cow, I never hope to see one. But from the milk we're getting now I'm sure that there must be one. (Sorry, I just COULDN'T resist) Mary
paul@dual.UUCP (Baker) (01/20/84)
I would agree that true English cheddar is not Orange, it is however yellowish. Other real English cheeses such as Leiceister and Double Gloucester are orange though. I don't believe these are dyed though. I was led to believe that the colour of the cheese has something to do with minerals that the cow eats with its grass. On a related topic, why does there seem to be no true American cheeses. All of it that I have ever found is of the plastic extruded type available in orange, white and holey flavours. There are a few oddments like Brie made in Marin county, CA (not bad actually), but no "ethnic" U.S. cheeses. Paul Wilcox-Baker
thomas@utah-gr.UUCP (01/25/84)
Plenty of English Cheddar-type cheeses are orange/yellow. The color comes from annatto (sp?) seeds, and has been traditionally added to certain cheeses for hundreds of years. I say "Cheddar-type" because there is only one true Cheddar (just as you can't get Champagne from California). =Spencer
thomas@utah-gr.UUCP (01/25/84)
No "ethnic" American cheese? Have you never had a good Vermont "cheddar"? There are some other uniquely American cheeses, but I can't remember them off-hand. =Spencer
amigo2@ihuxq.UUCP (John Hobson) (01/26/84)
There certainly is an ethnic American cheese, it's called Leiderkrantz. Also how about Wisconsin Colby? On Wisconsin, on Wisconsin... John Hobson AT&T Bell Labs Naperville, IL (312) 979-7293 ihnp4!ihuxq!amigo2
hstrop@mhuxt.UUCP (01/30/84)
Regarding no true American cheeses: First of all, I think that Monterey Jack is considered an American cheese. Actually, part of the reason there are so few "native" American cheeses is that the US and Canada have been populated by successive waves of immigrants that brought their own cultures(sorry about that) with them. Most of the cheeses made in this country are descended from these beginnings. Try looking for cheese outside of the commercial supermarket. There are some truly outstanding cheeses available in certain parts of the country, northern Calif., Wisconsin, and upstate New York all spring into my mind. Harvey S. Trop mhuxt!hstrop
blakrose@watarts.UUCP (02/08/84)
Has anyone yet mentioned that outstanding Canadian cheese called oka? Produced by a monastic order in Quebec, it has an amazing reputation and, as far as I have seen, little distribution. Does anyone know whether it's just a variation on a European cheese?