well, i live in central europe, where cheese is still a natural product (unlike whatever the hell is called “cheese” in america), and i’ve never seen cheese that’s the same color as milk (on the inside, below the crust). it’s mostly yellow or yellow-white.
I think the key word was unaged. Cheese tends to become yellow when aged, starting very quickly. But stuff like cottage cheese and mozzarella are indeed milk colored
Being in Europe may just mean your cows are fed differently or a different breed.
Here in the US there are also laws about using raw milk vs pasteurized, so typically most milk and milk used for cheese making must be pasteurized, so I think that may cause it to be lighter colored cheese compared to raw milk cheese.
well, i live in central europe, where cheese is still a natural product (unlike whatever the hell is called “cheese” in america), and i’ve never seen cheese that’s the same color as milk (on the inside, below the crust). it’s mostly yellow or yellow-white.
I think the key word was unaged. Cheese tends to become yellow when aged, starting very quickly. But stuff like cottage cheese and mozzarella are indeed milk colored
yeah i somehow completely forgot about them lol, you’re right
You are aware that many of your foods still have food coloring right? There are many natural food colorings.
Well you can compare photos and recipe ingredients here: https://cheesemaking.com/collections/recipes
Being in Europe may just mean your cows are fed differently or a different breed. Here in the US there are also laws about using raw milk vs pasteurized, so typically most milk and milk used for cheese making must be pasteurized, so I think that may cause it to be lighter colored cheese compared to raw milk cheese.