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.
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.