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I assume it's tradition, but is there anything else that makes anatto (or rather the dye made from anatto) the go to choice for cheese coloring?

Will regular food coloring work? Green Cheddar for St Pats? Neon Colby for kids?

Is there any chemistry contribution? I assume not, because you can make fine cheddar, etc without it.

No, just tradition, it's a common food dye. Synthetic dyes made from oil don't sit too well with me, so I prefer more natural dyes like bixin in annatto.

I used food dye without problem.

I read on the other part of the site that you could use a natural colourant and it tumeric was listed, would that not change the floavour of the cheese?

Could you use carrot to colour as well?

Turmeric has a very mild flavor; you can use it easily in cheese. Same for carrot juice, especially heritage carrots with high levels of carotenoids.

Thanks,  that opens up a few more options for me

I also read somewhere here that you can use marigold petals.... but I don't know anything about it.  I'm going to try carrot juice and marigolds this summer (when I have them in my yard) and now I will probably try turmeric too.

I used neon purple food coloring the other day in my lavender cheese. Pretty freaking hilarious looking but it worked fine. Cant wait to see how it tastes.

QuoteCant wait to see how it tastes.

and looks, lets see a picture, inquiring minds want to know !

Here you go John.