While making a grilled cheese the other day, a question popped into my mind: Why is cheese often yellow even though milk is white?
Of course, this isn’t entirely true across the (cheese) board — cheese comes in a remarkable range of colors, from pale white to deep yellow-orange. Take cheddar, for instance — it can be found in both shades. So which color is the “real” cheese?
To unravel this mystery, I sat down with Paul Kindstedt, former president of the American Dairy Science Association and a professor emeritus at the University of Vermont. Our conversation spanned over an hour, delving into the fascinating history of cheese, its evolving colors, and the marketing influences that have shaped our perceptions.
In the latest Vox video, we dive into it all, shedding light on the surprising connections between color, culture, and the art of cheesemaking — all in less than seven minutes.
