Professor Paul Kindstedt is interviewed in an NPR story about the upcoming changes being made by the Kraft food company, involving the phasing out of dyes it uses to make its cheeses yellow and orange. As Kindstedt explains, cheese used to bear that color naturally due to the carotene in cows’ diets, before the practice of skimming the cream for butter became common. Since then, it has been standard practice to dye cheese to make it look less white. Vermont consumers, however, will probably welcome the change: “Here in New England there was a disdain for brightly colored cheese; we don’t like the color here,” he says. Read the story…