Made a 4 gallon batch of Cheddar. It will come out of the press tonight. Question for all you experienced cheese makers, can annatto go bad? Or lose its ability to color acheese? Mine is almost 2 years old and even when I use more than the recipe calls for it comes out very light colored. No worries, just curious.
Pictures are from this morning before the last flip.
I had the same experience recently. Added lots of annatto and it had very little affect on the color. I've used annatto from the same bottle before and only a little amount made the cheese bright orange.
So, yea I'd say it can lose the dying ability somehow. Very odd, I agree.