There’s no natural reason for some wheels of cheese to be bright orange, but most of us don’t think about it all that much. Sure, we know the fluorescent shade of boxed mac and cheese is food coloring fakery, but we don’t think of pale orange cheddars or goudas as looking unnatural.
Of course, no cheese is naturally orange. Milk does not have orange pigment in it, and none of the bacterial processes going on inside aging dairy turn it such a bright hue.
If you love an intriguing origin story, this version of how cheese became orange is for you:
o read the rest of the story, please go to: Popular Science