No to the annatto, Jeff. It is pretty orange. I take quite a few pics and try to represent the object in the truest light. I try to achieve crisp, interesting photos that sometimes can be intriguing.
The orange may be from native linens that found their way while I was washing the cheese with brine. Believe me, this was one of the least orange pics I snapped. Another factor in the color is the fact that the rind has dried significantly. That darkens it quite a bit.
Turning it this morning, I see just a bit of what might be PS activity. I'm not expecting much, given the smaller amount of PS I added. For some reason, my mind was split between the dosage for a Baby Swiss and a Beaufort. In a Beaufort, you want the characteristic flavor of the propionic acid, but not the eye development, so the dosage is smaller than it should be for a Baby Swiss (or Maasdam, Jarlsberg, Emmentaler, etc.).