Pfft. Cheddar doesn’t even become worth eating until after at least a year…
Our local groceries get fresh St Albert curds on Wednesdays. I try to make a point of dropping in before the white ones are all gone. I think they taste much better than the orange ones, and evidently most other customers agree, as they are scarfed up quickly, while the orange ones linger for days. Poutine MUST be made with white curds.
Cheddar is only edible if less than 48 hours or more than 1 year old.
You do know that cheese isoften aged, don’t you? And aging makes it sharper, tangier? Some kinds of cheese, like cheddar, are sold as fresh (as in curds), 90 days old, 1 yr, 2 yr, and up to 4 year, which is very sharp and absolutely squeakless.
Some kinds of cheese are dyed to give them a yellower color. I believe most cheddar is not naturally the color you typically see. Renard’s sells one that doesn’t not have any added dye, and is a very pale yellow.
I just happen to like the 2yo version. It is a little sharp, but not extreme. And since people often associate yellow with sharper, the taste of a pale colored cheese being not so sharp feels kind of unusual. Hey, it’s psychology, not chemistryl!
I thought yellow in cheese was started by the fact that some milk is a yellow color? Milk can have a yellow color due too high butterfat or plants fed on.
Or older. Our local grocery normally has 5-year-old cheddar available, and sometimes even older.
starts planning an assassination attempt so I can take over your life and live near your grocery…
IANACheesemaker, just a cheesehead, but I believe cheese’s natural color varies from a very, very light yellow to a darker shade depending on variety. It’s been traditional to dye some varieties, like cheddar, a much darker shade than natural. I suspect the reason goes back to a long time ago. For some reason, people like it dark, so that’s what they get.
Renard’s specialty 2yo cheddar is almost milk-white. They also make a dyed version, if that’s what you want.
The show I watched had a yellow cheese not the orange that they color much of the cheese.
Just move north and locate near any Loblaw’s. 
Now that is a good reason for expatriation. Gay marriage: meh, poutine: getting warmer, a supermarket that stocks 5-year-old cheddar: BINGO!
I envy all you people who live in GoodCheeseLand. Pennsylvania cheese is YOUNG…the most prominent local stuff is farmer’s cheese, which may as well be still warm from the cow…
This thread makes me reminisce about the time I was a cheese maker. Nice warm fresh curd every day. Yummmmmmmm.
I have to disagree, I ordered from Renards and did two day shipping and they still squeaked. But I think in the winter would be a better time to order.