[Cheese] please remove

[Jack Schmidling]

It's a do-it-yourself job here and instructions appear on every posting.

js

Bob Hersch wrote:
> 
> -----Original Message-----
> From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf
> Of cheese-request at hbd.org
> Sent: Wednesday, July 11, 2007 12:00 PM
> To: cheese at hbd.org
> Subject: Cheese Digest, Vol 21, Issue 7
> 
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> 
> Today's Topics:
> 
>    1. Re: cheese coloring (Jack Schmidling)
>    2. Re: cheese coloring (Beth Hill)
>    3. Re: dying cheese (Linda Conroy)
> 
> 
> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Wed, 11 Jul 2007 07:35:00 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] cheese coloring
> To: "The Cheese Makers' Digest" <cheese at hbd.org>
> Message-ID: <4694DC84.6090703 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> 
> Beth Hill wrote:
> 
>>i thot perhaps there would be a natural  source 
>>of coloring to use rather than artificial (food coloring).
> 
> 
> The standard coloring for cheese is Annatto,  "a derivative of the 
> achiote trees of tropical America".  I guess that makes it "natural".
> 
> Wikipedia has a nice article on it.
> 
> js


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