FARK.com: (8010603) If you've ever gotten high and wondered why cheese was originally dyed yellow, we've got some answers

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		If you've ever gotten high and wondered why cheese was originally dyed yellow, we've got some answers ( mnn.com)		81
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10585 clicks; posted to Main » on 09 Nov 2013 at 11:47 AM (4 years ago) | Favorite | share:

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peacheslatour

2013-11-09 02:19:07 PM

ausfahrk: When I was a kid, our teacher did a demonstration in school where we took whole cream in a mason jar and shook it until it made butter. The butter was slightly yellow. Took a long damn time.

I had a teacher do this too, but she made us all sit in a circle and take turns shaking the jar and yes it took a hella long time.

thamike

2013-11-09 02:27:31 PM

peacheslatour: ausfahrk: When I was a kid, our teacher did a demonstration in school where we took whole cream in a mason jar and shook it until it made butter. The butter was slightly yellow. Took a long damn time.

I had a teacher do this too, but she made us all sit in a circle and take turns shaking the jar and yes it took a hella long time.

In fourth grade, we were taught how to use a butter churn. We all churned our own butter. Cold War fun.

peacheslatour

2013-11-09 02:32:55 PM

thamike: peacheslatour: ausfahrk: When I was a kid, our teacher did a demonstration in school where we took whole cream in a mason jar and shook it until it made butter. The butter was slightly yellow. Took a long damn time.

I had a teacher do this too, but she made us all sit in a circle and take turns shaking the jar and yes it took a hella long time.

In fourth grade, we were taught how to use a butter churn. We all churned our own butter. Cold War fun.

It probably gave the pioneer women incredible upper body strength and nice firm boobies!

thamike

2013-11-09 02:39:17 PM

peacheslatour: thamike: peacheslatour: ausfahrk: When I was a kid, our teacher did a demonstration in school where we took whole cream in a mason jar and shook it until it made butter. The butter was slightly yellow. Took a long damn time.

I had a teacher do this too, but she made us all sit in a circle and take turns shaking the jar and yes it took a hella long time.

In fourth grade, we were taught how to use a butter churn. We all churned our own butter. Cold War fun.

It probably gave the pioneer women incredible upper body strength and nice firm boobies!

"Dirty pillows," please.

peacheslatour

2013-11-09 02:44:57 PM

thamike: peacheslatour: thamike: peacheslatour: ausfahrk: When I was a kid, our teacher did a demonstration in school where we took whole cream in a mason jar and shook it until it made butter. The butter was slightly yellow. Took a long damn time.

I had a teacher do this too, but she made us all sit in a circle and take turns shaking the jar and yes it took a hella long time.

In fourth grade, we were taught how to use a butter churn. We all churned our own butter. Cold War fun.

It probably gave the pioneer women incredible upper body strength and nice firm boobies!

"Dirty pillows," please.

They're breasts Mother, and all women have them!

Apos

2013-11-09 02:47:05 PM

peacheslatour: thamike: peacheslatour: thamike: peacheslatour: ausfahrk: When I was a kid, our teacher did a demonstration in school where we took whole cream in a mason jar and shook it until it made butter. The butter was slightly yellow. Took a long damn time.

I had a teacher do this too, but she made us all sit in a circle and take turns shaking the jar and yes it took a hella long time.

In fourth grade, we were taught how to use a butter churn. We all churned our own butter. Cold War fun.

It probably gave the pioneer women incredible upper body strength and nice firm boobies!

"Dirty pillows," please.

They're breasts Mother, and all women have them!

Timely Carrie reference.

wellreadneck

2013-11-09 02:52:56 PM

HighZoolander: wellreadneck: HighZoolander: walkerhound: wellreadneck: My grandparents made what they called 'cow butter'. I imagine they didn't separate the fat and the cows were mostly grass fed. That butter was white.

Well that settles it.

Yep. I just burned my chemistry book.

Obviously bluegrass makes white butter, kinda like laundry.

well if your laundry is making white butter for you, I don't even know what to say.

It's Fark. You should have suggested I switch from Crisco to a water-based lube.

HighZoolander

2013-11-09 02:56:42 PM

wellreadneck: HighZoolander: wellreadneck: HighZoolander: walkerhound: wellreadneck: My grandparents made what they called 'cow butter'. I imagine they didn't separate the fat and the cows were mostly grass fed. That butter was white.

Well that settles it.

Yep. I just burned my chemistry book.

Obviously bluegrass makes white butter, kinda like laundry.

well if your laundry is making white butter for you, I don't even know what to say.

It's Fark. You should have suggested I switch from Crisco to a water-based lube.

I-can't-believe-it's-not-Astroglide?

HairBolus

2013-11-09 03:12:24 PM

brigid_fitch: I had a revelation while standing at the deli counter one day. Land O' Lakes American cheese was on sale and everyone was on line buying it. After hearing the guy behind the counter ask each person "yellow or white" every time, it dawned on me: What the hell flavor is yellow? Why am I eating this crap? Looked it up online and found that American Cheese started out as a Colby/Cheddar blend but is now so processed it really can't be called cheese. Screw that--I can buy colby & cheddar myself and make way better grilled cheese than Land O Lakes stuff.

American "processed" cheese was created by James L Kraft in 1916. He was looking for a way to preserve cheese so it didn't "go bad" in the days before refrigeration. Originally it was called "pasteurized cheese" and sold in cans that would last years if unopened. Heating cheese to kill microorganisms would cause the fat to separate out so the molten cheese had to be homogenized to reincorporate the fat. Consumers found that with homogenized cheese the fat wouldn't separate out on remelting and it became the preferred melting cheese for such dishes as cheeseburgers and mac-and-cheese..

Kahabut

2013-11-09 03:28:53 PM

Broktun: FloydA: brigid_fitch: I had a revelation while standing at the deli counter one day. Land O' Lakes American cheese was on sale and everyone was on line buying it. After hearing the guy behind the counter ask each person "yellow or white" every time, it dawned on me: What the hell flavor is yellow? Why am I eating this crap? Looked it up online and found that American Cheese started out as a Colby/Cheddar blend but is now so processed it really can't be called cheese. Screw that--I can buy colby & cheddar myself and make way better grilled cheese than Land O Lakes stuff.

American cheese was first perfected and made available to the public in response to the great earwax shortage of 1917.

Real cheddar doesn't melt that well. I'm talking cheddar that when you eat it, you can feel it in your jowls. Cheddar you are buying to melt on a grilled cheese sandwich isn't much different than American cheese.

Oh, and why is colby and some cheddar cheese yellow?

What flavor is yellow?

You were doing good, until you compared cheddar cheese and american cheese-like-product.

Let us get something straight here and now. Cheddar cheese is a dairy product. It is easily made by humans with nothing more complicated than a tub.

American cheese-like-product is not a dairy product, it is not cheese and it can't be made in anything less than a 1950's era industrial facility.

Have we got that straight?

Now, for your grilled cheese needs... cheddar sucks. It melts badly and it's a bit on the oily side. Colby is far better for that purpose. (I'm sure someone here has already, or will soon point out much better choices as well).

Tillamook cheese FTW.

Day_Old_Dutchie

2013-11-09 03:44:18 PM

Blessed are the cheese makers.

peacheslatour

2013-11-09 03:48:17 PM

Cheddar cheese is a dairy product.

American Cheese: a substance which by law must be labelled Pasteurized Processed Cheese Food Product.

wellreadneck

2013-11-09 04:36:28 PM

HighZoolander: wellreadneck: HighZoolander: wellreadneck: HighZoolander: walkerhound: wellreadneck: My grandparents made what they called 'cow butter'. I imagine they didn't separate the fat and the cows were mostly grass fed. That butter was white.

Well that settles it.

Yep. I just burned my chemistry book.

Obviously bluegrass makes white butter, kinda like laundry.

well if your laundry is making white butter for you, I don't even know what to say.

It's Fark. You should have suggested I switch from Crisco to a water-based lube.

I-can't-believe-it's-not-Astroglide?

I'd be much more likely to switch to a pork-flavored Elbow Grease type product if I weren't such a devoted Dapper Dan man, so to speak.

Jument

2013-11-09 05:03:45 PM

Uzzah: brigid_fitch: I had a revelation while standing at the deli counter one day. Land O' Lakes American cheese was on sale and everyone was on line buying it. After hearing the guy behind the counter ask each person "yellow or white" every time...

I worked at a deli for several years, and I always had difficulty with the idea of "yellow" and "white" being the descriptors of American cheese. To me, this:

[thumbs.ifood.tv image 432x308]

is orange, not yellow. And this:

[www.themontyminute.com image 750x563]

is more yellow than white.

I agree that it's orange. I was confused by that also. Is there yellow cheese that I'm unaware of? But the other stuff is white to me, not at all yellow.

American cheese, for the record, is shiat. I eat it in grilled cheeses at work but when I make my own grilled cheese I use cheddar (mass produced cheddar, mostly also shiat probably, but at least it's not American "cheeze".

finnished

2013-11-09 05:08:21 PM

underwhere: chitownmike: FloydA: Broktun:
Oh, and why is colby and some cheddar cheese yellow?

Actual Answer: The color of cheese made from the milk of one cow will vary throughout the year depending on what the cow is eating. If you're pasturing cows on grass, they get a lot of beta carotene which ends up in the milk, which turns yellow when bacteria, rennet, and heat break down the protein coat surrounding the fat globules that contain the beta carotene. If you're feeding cows hay, there's less beta carotene, so you get white or off-white cheese.

Most store bought yellow cheese is dyed for standardization, so that consumers don't stand there in the cheese aisle wondering why cheddar was yellow last month and it's white now, and then complaining about it to the manager because they don't know cows or chemistry.

(Mom's from Wisconsin - you pick this stuff up, you know. :-)

What flavor is yellow?

The opposite of purple flavor, of course. If you eat yellow cheese and drink purple drink, they cancel each other out.

The opposite of yellow is blue

Ok everyone, let's make fun of this guy.

Or this guy.

In Subtractive Color Space, the opposite of Blue (Cyan+Magenta) = Yellow. In Additive Color Space the opposite of Blue = Yellow (Green+Red)

peacheslatour

2013-11-09 05:10:46 PM

Jument:

American cheese, for the record, is shiat. I eat it in grilled cheeses at work but when I make my own grilled cheese I use cheddar (mass produced cheddar, mostly also shiat probably, but at least it's not American "cheeze".

Hickory Farm used to make the best Longhorn Cheddar in the world, they would have this big wheels of it that they would cut wedges off of. Made excellent grilled cheese.

God, I miss that stuff. *sniff*

DrSansabeltNoShiatSlacks

2013-11-09 05:59:29 PM

No love for Borak's Titty Cheese?

Melvin Lovecraft

2013-11-09 06:55:23 PM

Blue Brie. Quite possibly the best cheese I've ever tasted.

/marketing execs would be wise to rerun the perfect slogan: Behold the power of cheese!
//Agree with those who say colby is best for grilled cheese sammiches
///that shredded yellow-y "mozzarella" in the cheese aisle is a LIE!

peacheslatour

2013-11-09 07:27:16 PM

Melvin Lovecraft: [goodiesfirst.typepad.com image 500x375]

Blue Brie. Quite possibly the best cheese I've ever tasted.

/marketing execs would be wise to rerun the perfect slogan: Behold the power of cheese!
//Agree with those who say colby is best for grilled cheese sammiches
///that shredded yellow-y "mozzarella" in the cheese aisle is a LIE!

Did you eat that in France? I've never seen it here and I really shop around for good brie.

RuneSaint

2013-11-09 08:37:40 PM

Really? No word about the various conspiracies and infighting between the Butter and Margarine lobbies? I mean, there were even articles on it over at cracked ( http://www.cracked.com/article_20612_5-seemingly-harmless-groups-that - wield-terrifying-power_p2.html ). I found reading about the Butter Barons and laws that were on the books fascinating.
Of course, I also would like to get soft drinks that didn't have dye in them. Way back when Crystal Pepsi came out I was interested, but instead of just removing the dye they decided to make a different flavor. That is probably one reason it didn't last a single year.
Considering how popular teeth bleaching is nowadays, I wonder why some off brand doesn't make 'clear' colas and the like.

i.r.id10t

2013-11-09 11:43:08 PM

Cheese!

That done, for a grilled cheese sammich, I use meunster. 2 thick slices, with some super thin sliced sweet onion and tomato in between them.

Mrbogey

2013-11-10 01:07:35 AM

I had a nice block of hard cheese thrown out because someone thought it was moldy because it had hard white spots on it.

It bummed me out way worse than it should have.

cynicalminion

2013-11-10 02:36:30 AM

Mouren:
Awww shiat, color fight!
/are we talking paint or light?

cheese thread. opposite of orange is bleu.

cynicalminion

2013-11-10 02:39:47 AM

personally, i stick to piebald cheeses. throw some cojack on a ham sammich, nuke for a bit and i'm happy. :)

shtychkn

2013-11-10 04:47:33 AM

Pepper Jack FTW

cynicalminion

2013-11-10 05:24:52 AM

shtychkn: Pepper Jack FTW

at least it's not maggot cheese.

cynicalminion

2013-11-10 05:26:32 AM

shtychkn: Pepper Jack FTW

prefer pepper jack and italian sausage in pasta dishes. definite win.

SwiftFox

2013-11-10 05:49:28 AM

FTA: "And is there a benefit from a naturally yellow grass-fed butter or milk? Considering that the color is caused by beta-carotene, yes! It is a signal that your butter has a higher vitamin content"

The vitamin content being equal to the intensity of the yellow - and beta carotene being very intense yellow - you should be sure eat a few dozen pounds of butter a day to get your vitamin A.

TopoGigo

2013-11-10 07:36:38 AM

wellreadneck: HighZoolander: walkerhound: wellreadneck: My grandparents made what they called 'cow butter'. I imagine they didn't separate the fat and the cows were mostly grass fed. That butter was white.

Well that settles it.

Yep. I just burned my chemistry book.

Obviously bluegrass makes white butter, kinda like laundry.

A bluing reference? Truly you picked the right username.

Melvin Lovecraft

2013-11-10 10:37:36 AM

peacheslatour: Melvin Lovecraft: [goodiesfirst.typepad.com image 500x375]

Blue Brie. Quite possibly the best cheese I've ever tasted.

/marketing execs would be wise to rerun the perfect slogan: Behold the power of cheese!
//Agree with those who say colby is best for grilled cheese sammiches
///that shredded yellow-y "mozzarella" in the cheese aisle is a LIE!

Did you eat that in France? I've never seen it here and I really shop around for good brie.

orry I'm so slow Peaches. There is a brand in the US that I like. Below is a helpful picture.

peacheslatour

2013-11-10 01:37:52 PM

Melvin Lovecraft: peacheslatour: Melvin Lovecraft: [goodiesfirst.typepad.com image 500x375]

Blue Brie. Quite possibly the best cheese I've ever tasted.

/marketing execs would be wise to rerun the perfect slogan: Behold the power of cheese!
//Agree with those who say colby is best for grilled cheese sammiches
///that shredded yellow-y "mozzarella" in the cheese aisle is a LIE!

Did you eat that in France? I've never seen it here and I really shop around for good brie.

peacheslatour: Melvin Lovecraft: [goodiesfirst.typepad.com image 500x375]

Blue Brie. Quite possibly the best cheese I've ever tasted.

/marketing execs would be wise to rerun the perfect slogan: Behold the power of cheese!
//Agree with those who say colby is best for grilled cheese sammiches
///that shredded yellow-y "mozzarella" in the cheese aisle is a LIE!

Did you eat that in France? I've never seen it here and I really shop around for good brie.

Sorry I'm so slow Peaches. There is a brand in the US that I like. Below is a helpful picture.

[www.arlafoodsusa.com image 344x370]

Thanks!

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