I’m saying it’s a bs statement. It isn’t about coffee. Tell me 19 cheeses that age and go from white to yellow. You can start by saying cheddar doesn’t. There are near 0 and if you think that’s not true, you are being lied too. Make a cheese, it won’t randomly turn unless you add something that makes it. It’s like saying copper turns to brass on its own. It doesn’t.
Sorry for being upset about it, but it’s just bologna
Edit: also if it changes color without you adding something that you knew would change the color, throw it out, be safe; there is an unknown bacteria added if you didn’t do it yourself
Aged gouda starts out mostly white and will definitely become a dull light brownish-orange as it ages/dries out. Cheddar, while not considered a white cheese (naturally yellow, that is - not necessarily with added color) will also turn a darker color when aged. I think that’s what the parent commenter was saying.
I’m unsure how most of what you said relates to the parent comment. Did you forget to drink your coffee before commenting?
I’m saying it’s a bs statement. It isn’t about coffee. Tell me 19 cheeses that age and go from white to yellow. You can start by saying cheddar doesn’t. There are near 0 and if you think that’s not true, you are being lied too. Make a cheese, it won’t randomly turn unless you add something that makes it. It’s like saying copper turns to brass on its own. It doesn’t.
Sorry for being upset about it, but it’s just bologna
Edit: also if it changes color without you adding something that you knew would change the color, throw it out, be safe; there is an unknown bacteria added if you didn’t do it yourself
Aged gouda starts out mostly white and will definitely become a dull light brownish-orange as it ages/dries out. Cheddar, while not considered a white cheese (naturally yellow, that is - not necessarily with added color) will also turn a darker color when aged. I think that’s what the parent commenter was saying.
You seem to know a lot about bologna and cheese.