How 17th Century Fraud Gave Rise To Bright Orange Cheese

The from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.

Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.

In theory, cheese should be whitish — similar to the color of milk, right?

To read the rest of the story, please go to: NPR