Frederic Melton
White spots on cheese can be alarming, especially given that mould is a common issue with dairy products. However, it's not always mould—it could be calcium lactate, a natural byproduct of the cheesemaking process. Calcium lactate is harmless and indicates a well-aged cheese. To distinguish between the two, use the touch test: mould is soft and sticks up from the surface, whereas calcium lactate crystals are coarse and engrained in the cheese.
| Characteristics | Values |
|---|---|
| Appearance | White stuff, white speckles, white spots, white crystals, white film, white powder |
| Texture | Coarse, gritty, rough, soft, furry |
| Taste | Well-aged cheese is bound to taste delicious |
| Cause | Calcium lactate, a natural byproduct of the cheesemaking process, formed when lactic acid interacts with the cheese's calcium |
| Type of cheese | Hard cheeses like cheddar, aged gouda, gruyere, brie, camembert, washed-rind cheeses |
| Mold | Mold is soft and sometimes sticks up from the surface of the cheese, and looks like tiny hairs |
| Edibility | Calcium lactate is completely harmless and edible |
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What You'll Learn
- White stuff on cheese is often calcium lactate, a natural byproduct of the cheese-making process
- Calcium lactate crystals are coarse, like fine sand, whereas mould is soft and hairy
- Calcium lactate is harmless and indicates a well-aged cheese
- Mould is caused by mould spores, not bacteria
- If you're unsure, use your senses of smell and touch to check if the cheese is okay to eat
White stuff on cheese is often calcium lactate, a natural byproduct of the cheese-making process
It is understandable to be concerned about white spots on your cheese, but it is important to know that they are often harmless. White stuff on cheese is often calcium lactate, a natural byproduct of the cheese-making process.
Calcium lactate crystals are coarse, like very fine sand, whereas mould is soft and sometimes sticks up from the surface of the cheese, looking like tiny hairs. So, if the white stuff on your cheese is rough, it is likely calcium lactate. Calcium lactate is formed when lactic acid interacts with the cheese's calcium. Milk contains the simple sugar lactose, which eventually breaks down into lactic acid and binds with the calcium ions present in milk to form calcium lactate.
In young cheeses and cheeses with a high moisture content, calcium lactate is invisible, but it shows up in hard cheeses as they age. During the aging process, water gradually moves from the centre of the cheese to the surface, where it evaporates, pulling calcium lactate from the heart of the cheese to its surface. When the water evaporates, the calcium lactate is left behind, manifesting as powdery white crystals.
Many cheese lovers appreciate the cheese crystals, which indicate that the cheese is well-aged. Calcium phosphate, Ikaite, and Struvite crystals will be found on any “mold-ripened” cheese. These crystals signify age in a given cheese. They help mould-ripened cheeses become soft, and they let you know when a hard cheese has been nicely aged.
It is important to distinguish calcium lactate from mould, as eating mould can be harmful to your health. If you are unsure whether the white stuff on your cheese is mould or calcium lactate, it is better to be safe and discard the cheese.
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Calcium lactate crystals are coarse, like fine sand, whereas mould is soft and hairy
White spots on cheese can be a cause for concern, especially when it comes to hard cheeses like cheddar. However, it's important to distinguish between calcium lactate crystals and mould. Calcium lactate crystals are a natural byproduct of the cheesemaking process and are completely harmless. They are formed when lactic acid interacts with the cheese's calcium, and they indicate that a cheese is well-aged. These crystals are coarse and granular, resembling fine sand to the touch. On the other hand, mould on cheese is soft and hairy, and it may stick up from the surface of the cheese.
Calcium lactate crystals are often found on hard cheeses such as cheddar, aged gouda, and gruyere. They are less likely to form on softer cheeses with higher water content, like mozzarella. The presence of these crystals is a sign of a well-aged cheese that is likely to have a more developed flavour. In young cheeses and cheeses with high moisture content, calcium lactate is invisible, but it becomes visible as small, white crystals in aged, hard cheeses.
Mould, on the other hand, is typically undesirable and can render your cheese inedible. It is caused by mould spores and can quickly spread throughout the cheese. While it is possible to cut off visibly moulded portions of cheese and still consume the rest, it is essential to act quickly before the mould spreads.
To distinguish between calcium lactate crystals and mould, one can perform a touch test. Calcium lactate crystals will feel coarse and granular, almost like fine sand. In contrast, mould will feel soft and may have a hairy or fuzzy texture. Additionally, mould may appear as a raised mass on the surface of the cheese, while calcium lactate crystals are more likely to be engrained in the cheese.
In summary, white spots on cheese may be calcium lactate crystals or mould. Calcium lactate crystals are coarse and granular, indicating a well-aged cheese, while mould is soft and hairy, and potentially harmful if consumed. By performing a touch test and observing the texture and appearance, one can easily distinguish between these two very different substances.
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Calcium lactate is harmless and indicates a well-aged cheese
It is understandable to be concerned about the white substance that sometimes appears on cheese, but it is important to know that not all white substances on cheese are harmful. One such harmless substance is calcium lactate.
Calcium lactate is a natural byproduct of the cheesemaking process. It is formed due to the interaction between lactic acid and calcium ions in milk. Young cheeses and those with a high moisture content may not exhibit visible calcium lactate. However, as cheese ages and loses moisture, the lactate moves towards the surface with the moisture. When the water evaporates, the lactate is left behind, manifesting as powdery white crystals.
These calcium lactate crystals are completely harmless and edible. In fact, they indicate that the cheese has matured and developed a stronger flavour and desirable texture. This is why some cheesemakers and aficionados refer to them as "flavour crystals". While they do not have a distinct flavour of their own, they are considered a promising sign of a rich, aged flavour.
How can you tell if the white substance on your cheese is calcium lactate? The key differentiator is texture. Calcium lactate crystals can feel slightly rough, similar to fine sand. Additionally, if the cheese smells rotten, it is likely mould, but if it does not have a distinct odour, it is probably calcium lactate.
So, the next time you see a block of cheese with white speckles, don't be too quick to throw it away. Instead, touch the surface or scrape it gently with a knife to determine whether it is mould or the harmless and desirable calcium lactate crystals.
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Mould is caused by mould spores, not bacteria
It is understandable to be concerned about the white stuff on cheese. While it may be tempting to assume that it is caused by bacteria, this is not the case. Mould is caused by mould spores, not bacteria.
Mould spores are microscopic and can be found floating in the air both indoors and outdoors. They are not visible to the naked eye. These spores thrive in environments that are moist and warm. When they land on a damp surface, they begin to grow and spread. Mould spores can enter a home through open areas or by attaching to objects or people.
Mould is a type of fungus that plays a crucial role in the decomposition of organic material, enabling the recycling of nutrients in ecosystems. While mould can be beneficial in certain contexts, such as in the production of antibiotics and pharmaceuticals, it can also pose health hazards when consumed or inhaled. Some species of mould produce toxic secondary metabolites called mycotoxins, which can cause diseases in humans and animals.
It is important to distinguish between mould and other types of white substances that can appear on cheese. For example, calcium lactate and cheese crystals can sometimes be mistaken for mould. These crystals, such as calcium phosphate, ikaite, and struvite, are desirable and indicate that the cheese is well-aged. They are commonly found in ""mold-ripened" cheeses, contributing to their soft texture and unique flavour.
When it comes to cheese, it is generally safe to cut off the visibly moulded parts and consume the rest. However, it is important to exercise caution and properly sanitise the cheese before consumption. Additionally, individuals with weakened immune systems or existing lung conditions may be more susceptible to adverse reactions from mould exposure, even when consuming mould-free cheese.
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If you're unsure, use your senses of smell and touch to check if the cheese is okay to eat
If you're unsure whether your cheese is safe to eat, it's important to use your senses of smell and touch to check. Firstly, inspect the cheese for any changes in texture. Calcium lactate crystals, which are common on aged hard cheeses, will feel coarse and grainy, almost like very fine sand. They are a natural byproduct of the cheesemaking process and are completely harmless. On the other hand, mould will feel soft and may appear as tiny hairs or a raised mass on the surface of the cheese.
It's also crucial to use your sense of smell. A bad odour is a tell-tale sign that your cheese has gone off and should not be consumed. If the cheese has an unpleasant smell, it's best to discard it.
It's worth noting that the appearance of white spots or a white film on cheese is not always an indication of mould. As mentioned earlier, these could be calcium lactate crystals, especially if the cheese is a hard variety like cheddar, aged gouda, or gruyere. However, if you notice green fur or dense mould growth, it's best to discard the cheese as it is likely unsafe to consume.
Additionally, it's important to trust your instincts. If the cheese looks and smells fine but you still have doubts, it may be prudent to err on the side of caution and discard it. Remember, when in doubt, throw it out!
Finally, proper storage practices can help extend the shelf life of cheese and prevent premature spoilage. Store your cheese in a clean, airtight container in the refrigerator, and avoid cross-contamination with other foods, especially those that may be moisture-rich.
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Frequently asked questions
White spots on cheese are not always bad. They could be calcium lactate spots, also called cheese crystals, which are a natural byproduct of the cheesemaking process. However, if the white spots are soft and fuzzy, they are likely mould, and the cheese should be discarded.
Calcium lactate crystals are coarse and gritty, like very fine sand, whereas mould is soft and sometimes sticks up from the surface of the cheese, resembling tiny hairs.
Calcium lactate spots are commonly found on hard cheeses with low moisture content, such as cheddar cheese, aged gouda, and gruyere.
