I just finished a leicester and it came out great, except it doesn't have the characteristic red hue.
I have never used annatto coloring before, but I got some just to try it out. I followed the recipe for a leicester and even increased the annatto from 2 drops/gal to 4 drops/gal, but coming out of the press the cheese is no darker than a Kraft Single.
How much coloring should I use to get the red-orange color that I'm looking for? Should I try a different dye, or stick with the annatto?