[Cheese] cheese coloring

[Owlmiller]

I have not colored any cheese but I remember reading that you have to put it in before the rennet because it can interrupt the curdling process.  I wonder if turmeric or mustard or paprika would work, but they also might change the taste of the cheese, and possibly the acidity or other aspect of the process.  Perhaps there is something out there that both colors and enhances the taste of the cheese?  Or perhaps something you can mix in after the curds are drained?   There are some cheeses that call for eggs.  That would color naturally, but you'd only have that particular cheese.

You could try some cheeses that are traditionally white and see if your adult children are willing to eat perhaps chevre or feta, ricotta or parmesan?  Or do a cheese log kind of thing where the outside is covered with nuts.  Or put your white cheese into a lasagna, and have the tomato sauce do the coloring after the fact. 

-Janet
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