my first impression is that it is not fresh...

for a quick test  > > hold a clove of garlic and gently squeeze it,
if it feels soft  > > it is old.

as for vampires, I hope they won't know the difference:-))

It will fend off Dutch vampires!

..basically anything!

Was it really orange? Because there is a red garlic that comes, I think, from Italy.

R.

Well....it feels soft but not much more softer than the white garlic. See photo.

You tell me? I'm posting a photo. Do you think it's red? What do you use red garlic for anyway? Is it sweeter?

Black, white and funky garlic. Guess which is which. Interestingly enough, the orange garlic came in the same bag as the white. 

well you could use it for this:

http://www.grouprecipes.com/6583/orange-garlic-vinaigrette.html

Red garlic is said to have a stronger flavour.

However, your ‘orange’ clove looks odd.  Perhaps better to take it back to the shop or throw it out ?

Garlic

Physiological Disorders: 

Freeze injury. Due to its high solids content, garlic freezes at temperatures below -1°C (30°F).

Waxy breakdown is a physiological disorder that affects garlic during latter stages of growth and is often associated with periods of high temperature near harvest. Early symptoms are small, light yellow areas in the clove flesh that darken to yellow or amber with time. Finally the clove is translucent, sticky and waxy, but the outer dry skins are not usually affected. Waxy breakdown is commonly found in stored and shipped garlic but rarely in the field. Low oxygen levels and inadequate ventilation during handling and storage may also contribute to development of waxy breakdown.