thought I knew why producers added color to cheese, giving some Goudas and Cheddars the hue of a Garnet yam. But I recently read more about the origins of this peculiar practice, and now I’m a little less sure of my facts. What’s certain is that Mimolette (above) without its screaming orange interior would be just another aged cheese and not the head turner it is. Wisconsin Cheddar without its trademark orange tint would look just like Vermont Cheddar. But if you’ve ever wondered what inspired cheesemakers to manipulate their products’ natural color, and why the tradition persists, here are some more or less believable stories.