Cheese is yellow, milk is white. What’s going on here?
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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?
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