This 500-Year-Old Additive Makes Your Cheddar Turn Pink

If you’re the type with enough self-restraint to allow cheese to stay in the fridge for a while, you might be alarmed by the fact that it’s turned pink. Not to worry. It’s probably due to a harmless, and ancient, additive.

Source: This 500-Year-Old Additive Makes Your Cheddar Turn Pink

Maybe if they used much fresher annatto, some that’s newer than 500 years old, the cheese would not turn pink so fast. When I cook, I like to use the freshest ingredients I can find. 😉

The reason for the additive is not unlike what the industry is doing to farmed salmon, to dye the meat pink.

 

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