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<DIV><FONT face=Arial size=2>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.</FONT></DIV>
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<DIV><FONT face=Arial size=2>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. </FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>-Janet</FONT></DIV></BODY></HTML>