In its natural form, most cheese is sort of a white color. It’s nothing like the bright orange we see today, and that’s not a new thing. High-quality grazing lands, cows, and milk once made high-quality cheese that was yellow-orange, but when cheesemakers started taking the beta-carotene-rich cream to make butter with, they lost the color that had been a mark of high quality. They started adding all sorts of dyes to make up for it. That was in the 17th century, and we’ve been including the food dyes and additives ever since.