When cheddar cheese was originally produced centuries ago in England, it had an orange tint thanks to the type of grass eaten by the cows that supplied the milk for the cheese. The orange color came to be associated with cheddar cheese, and cheesemakers have been adding pigment to the cheese ever since. There is no discernible flavor difference between orange or white cheddar cheese.
Cheddar cheese starts off much the same way as other cheeses – where rennet is added to the milk to separate the curds from whey. It's after the curds are separated that cheesemakers use a special process called cheddaring to create cheddar cheese. The curds are formed into large slabs, stacked on top of each other, and flipped over and over again to release more away and created denser curd. Eventually, the slabs are milled to make smaller curds which are pressed into molds where the cheese will drain and be left to age for 3 to 24 months.