If you’re the type with enough self-restraint to allow cheese to stay in the fridge for a while, you might be alarmed by the fact that it’s turned pink. Not to worry. It’s probably due to a harmless, and ancient, additive.
Pink cheese isn’t appetizing. In many cases, this is a good thing. It keeps people from eating cheese that has developed an ecosystem in the form of mold. Other times, it’s just an embarrassing mismatch in food manufacturing. While science can extend a cheese’s shelf-life, it won’t make money for that cheese’s manufacturers unless someone is willing to buy it even after it has been sitting on a shelf a long time. People generally are put off by foodstuff that’s turned a funny color, nor do they like being reminded that their cheese has additives — even if those additives have been a traditional part of the cheese-making process for quite some time.