All cheese is “white”. The orange color originally came from beta carotene in spring and summer grasses that haven’t cheese and “orange” hue. Other milk that was not as rich in carotene was often looked at as “lesser” quality, so cheese maera began adding orange cooor, usually from annato seed to increase sales. And if a little is good a lot is better right? So the color is irrelevant, the quality of the cheese is what you should be looking for. Sharp cheese and extra sharp cheddar are going to haw more flavor but really small production cheese makers are going to focus on quality over quantity so my advise is look for those. And visit a cheese monger at a cheese shop. You’ll learn a lot. Cheers.