The coloring fluid should be added just before the rennet is--unless
white cheese is made. There is a limited demand for white cheese for
the London market. But do not make the color too high--as there is a
limited demand for high-colored goods, and this mainly from the South,
in spring and fall. Nor should the color be too pale, as there is
really no demand for pale cheese. It should be either white or of a
medium hue--a bright, golden yellow. There is a demand for uniformity
of color, as buyers often want large lots, all of the same hue or
shade. In selecting such a lot, they may rule out first-class cheese
that is too pale or too high-colored. The universal use of the same
manufacture of coloring extract guaranteed of uniform strength, might
secure uniformity in coloring. But this is doubtful and difficult.
A better, and we think, a feasible way, would be to have a standard
color--like those accompanying paints--furnished to every cheese maker
as a guide, and let him color to it as nearly as possible. In this
way, a close approximate to uniformity of color might be secured. He
could then use whatever coloring fluid he chose, and his eye would be
his guide. Coloring does not improve the product. If it does no harm,
it does no good beyond gratifying the eye and deceiving the palate
through the common notion that high color and high flavor go together.