Here are some pictures of cheeses I have made.   The first picture is several months old and includes a Double Gloucester (orange colored) and an Asiago (pale colored):

I made these about eight or nine months ago – before June last year anyway.  Both of these had been waxed.  Generally I like to use very little Annatto, which is a natural food color. There’s nothing wrong with Annatto.  I am just resistant to adding color unless there is a really good reason. Homogenized milk is often shockingly white and produces cheese that is surprisingly white (see my first firm cheese below). After that cheese, I started adding a few drops to make most of my cheeses look more creamy than white as a sheet.

Double Gloucester is traditionally rather orange,  so I used more Annatto than usual.  I think I used about 25 drops with three gallons of whole milk and some cream.

These are recent cheeses I have made.  The one on the left is a Cheddar and the more rounded one on the right is a Gruyere:

The one on the left (the Cheddar) has already been waxed before the picture was taken.   The Gruyere is still drying prior to waxing in this picture.   I do not have the controlled environment to do long-term aging of cheeses like Gruyere yet, so after allowing the cheese to develop a relatively dry rind I wax them.  The Gruyere was a nice cylindrical shape like the cheddar after I took it from the cheese press.  During drying the flat sides contracted more than the middle section giving the cheese a more rounded shape.

The Gruyere was made from raw milk from Lavon Farms (AKA Lucky Layla Farms).   The Cheddar was made from store-bought pasteurized milk (Oak Farms whole milk).  I used about 6 drops of Annatto on the cheddar.   I did not color the Gruyere because the rich, raw milk had such a lovely creamy color already.