Patrick Oconnell
White spots on cheese can be a cause for concern, especially when wondering if the cheese has gone bad. While mold is a natural part of the cheesemaking process, contributing to flavor and texture, certain types of mold can be harmful. However, white spots on cheese are not always mold. They can be calcium lactate crystals, a result of the interaction between lactic acid and calcium during the aging process. These crystals are commonly found on hard cheeses, such as cheddar, gouda, and gruyere, and are considered a sign of well-aged, delicious cheese by many enthusiasts. To distinguish between mold and calcium lactate, one can examine the texture and appearance. Mold tends to be soft and raised, whereas calcium lactate crystals are coarse and engrained in the cheese.
| Characteristics | Values |
|---|---|
| White spots on cheese | Calcium lactate crystals, tyrosine crystals, salt crystals, or mold |
| Appearance of calcium lactate crystals | White powdery spots or layer of white film |
| Appearance of mold | Fuzzy or raised mass on the surface of the cheese |
| Edibility of calcium lactate crystals | Safe to consume and flavorless; may add a crunchy texture |
| Edibility of mold | Generally safe to consume in small amounts, but may affect the taste; cut off or discard moldy parts |
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What You'll Learn
White spots on cheese are often calcium lactate crystals
White spots on cheese can be off-putting, but they are often harmless calcium lactate crystals. These crystals are a common occurrence in hard cheeses, such as cheddar, aged gouda, gruyere, and parmesan. They are formed when lactic acid combines with the calcium present in the cheese during the aging process. This interaction results in tiny crystals that can range in size from as small as a grain of sand to as large as a mustard seed. While these crystals are flavourless and odourless, they do add a crunchy texture to the cheese.
It is important to distinguish calcium lactate crystals from mould, as consuming mouldy cheese can be undesirable for both health and flavour reasons. One key difference is that mould will be soft and raised, growing on top of the cheese, whereas calcium lactate crystals will feel coarse and be more engrained in the cheese. Additionally, mould can appear in various colours, while calcium lactate crystals are always white.
The presence of calcium lactate crystals can be a desirable feature for cheese enthusiasts. They indicate that the cheese is well-aged, and many people appreciate the textural contrast they provide. However, it is a matter of personal preference whether one enjoys the crystalline crunch or prefers their cheese smooth and creamy.
While calcium lactate crystals are generally safe to consume, it is always important to exercise caution when it comes to food safety. If you are unsure about the freshness of the cheese or the nature of the spots, it is best to discard it. Additionally, proper sanitation and storage practices should be followed to prevent the growth of unwanted mould or bacteria.
In summary, white spots on cheese are often calcium lactate crystals that form naturally during the aging process, particularly in hard cheeses. While they are harmless and even favoured by some, it is important to distinguish them from mould to ensure the cheese is safe for consumption.
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These crystals are flavourless and scentless
White spots on cheese can be calcium lactate crystals, which are flavourless and scentless. They are formed when lactic acid interacts with the cheese's calcium during the aging process. This type of crystal tends to appear on the surface of the cheese, where moisture can collect. They are commonly found on hard cheeses like cheddar, aged gouda, and gruyere.
These crystals are distinct from mold, which can also appear as white spots on cheese. Mold is typically raised and grows on top of the cheese, whereas calcium lactate crystals will lay flat on the surface. If the white spots are mold, they may indicate that the cheese has gone bad, as mold can affect the taste and texture of the cheese. However, it is important to note that not all mold is harmful, and some types of mold are even desirable on certain cheeses.
To distinguish between calcium lactate crystals and mold, one can consider the appearance and texture of the marks on the cheese. Calcium lactate crystals will feel coarse to the touch and will be more engrained in the cheese compared to mold, which will be soft and raised. Additionally, mold can appear in various colours, while calcium lactate crystals are always white.
While calcium lactate crystals themselves do not affect the taste of the cheese, they can provide a textural contrast that some people enjoy. These crystals can add a crunchy sensation when biting into the cheese. However, the presence of these crystals indicates a more mature cheese, which may have a stronger flavour or a different texture compared to younger cheeses of the same type.
In addition to calcium lactate crystals, there are other types of crystals that can form on cheese, such as calcium phosphate, Ikaite, and Struvite crystals, which are commonly found on mold-ripened cheeses. These crystals also signify the age of the cheese and can affect the sensory perception of sound, touch, and sight when consuming the cheese. However, like calcium lactate crystals, they do not alter the flavour or scent of the cheese.
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They can be distinguished from mould by their appearance and texture
White spots on cheese can be calcium lactate crystals, which are flavourless and scentless. These crystals are formed when lactic acid interacts with the cheese's calcium. They are commonly found on hard cheeses like cheddar, aged gouda, and gruyere. Soft cheeses like mozzarella do not get these white marks because they have more water content, preventing the lactate from being seen.
These crystals can be distinguished from mould by their appearance and texture. If the marks are mould, they will be soft and raised. In comparison, calcium lactate crystals will feel coarse to the touch and will be more engrained in the cheese. Calcium lactate crystals will also lay flat on the cheese, whereas mould will grow on top of it. If the mould is green or blue, it is definitely not calcium lactate, as these crystals are only ever white.
It is important to note that mould plays an integral role in the cheesemaking process and contributes to the flavour and texture of the final product. However, mould that grows on cheese that has been forgotten in the fridge may compromise the taste. While it is rare for mould on cheese to present a health concern, it is generally recommended to cut off any affected parts.
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They are common in hard cheeses like cheddar, gouda, and gruyere
White spots on cheese can be calcium lactate crystals, which are commonly found on hard cheeses like cheddar, gouda, and gruyere. These crystals are formed when lactic acid interacts with the cheese's calcium during the aging process. They are an indication that the cheese is well-aged and has a crunchy texture. While they might look similar, calcium lactate crystals and mould can be distinguished by touch and appearance. The crystals will feel coarse and be more engrained in the cheese, while mould will be soft and raised.
It is important to differentiate between lactate and mould as consuming the latter may be undesirable for health and flavour reasons. However, it is generally safe to consume cheese with mould, especially in hard cheeses, by cutting off the affected parts. In fact, mould plays an integral role in the flavour and texture of certain cheeses, such as blue cheese.
The presence of crystals on hard cheeses like cheddar, gouda, and gruyere is not cause for concern. These crystals are a natural byproduct of the ageing process and are safe to consume. They may even be indicative of a well-aged cheese that is bound to be delicious.
While the white spots on hard cheeses like cheddar, gouda, and gruyere are most likely calcium lactate crystals, it is always important to use your best judgement when consuming any food product with visible signs of deterioration. If the cheese exhibits other signs of spoilage, such as an unpleasant odour, altered colour, or changed texture, it is best to discard it.
Overall, the appearance of white spots on hard cheeses like cheddar, gouda, and gruyere is not uncommon, and these spots are typically harmless calcium lactate crystals that can even enhance the sensory experience of the cheese.
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They indicate that a cheese is well-aged
White spots on cheese are often a sign that it is well-aged. These spots are usually calcium lactate crystals, which form when lactic acid interacts with the cheese's calcium during the aging process. This process results in tiny crystals, ranging from the size of a grain of sand to a mustard seed. While these crystals are flavourless and scentless, they do add a crunchy texture to the cheese.
Calcium lactate crystals are commonly found on hard cheeses, such as cheddar, aged gouda, gruyere, parmesan, and romano. They are formed by the breakdown of lactose in the cheese by bacteria, which then combines with the calcium present in the cheese as it ages. The crystals tend to appear on the surface of the cheese, where moisture can collect. While they may resemble mold, calcium lactate crystals will feel coarse and engrained in the cheese, whereas mold will be soft and raised.
In addition to calcium lactate crystals, there are other types of crystals that can form on cheese during the aging process, such as tyrosine crystals, which form only in the interior of a cheese and are commonly found in Parmigiano Reggiano or Romano. There are also calcium phosphate, ikaite, and struvite crystals, which will be found on any "mold-ripened" cheese. These crystals help mold-ripened cheeses become soft and indicate when a hard cheese has been well-aged.
While some people may be put off by the presence of crystals in their cheese, many cheese lovers appreciate them as an indication of a well-aged cheese. The crystals offer a textural contrast that is hard to find in other foods. So, if you find white spots on your cheese, don't be alarmed—it's likely a sign that your cheese is nicely aged and ready to enjoy!
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Frequently asked questions
Not necessarily. White spots on cheese are often calcium lactate crystals, which are flavourless and scentless. They are commonly found on hard cheeses like cheddar, aged gouda, and gruyere. However, if the cheese has developed a bad smell, its colour has changed, or its texture has altered, it has likely gone bad and should be discarded.
Calcium lactate crystals will feel coarse to the touch and will be engrained in the cheese. They are often found on the surface of the cheese, where moisture collects. Mould, on the other hand, will be soft and raised, growing on top of the cheese. If it is green or blue, it is definitely mould.
While it is rare to find mould on cheese that presents a health concern, certain types of mould, such as the dark black-grey mould Aspergillus niger, can be harmful. In general, it is best to avoid consuming mould for both health and flavour reasons.
If you find mould on your cheese, it is best to cut off the affected portion and discard it. However, this only applies to hard cheeses. For soft cheeses, the mould's mycelia can penetrate the entire product, making it unsafe to consume.
