Kamil Perry
It can be alarming to find white spots on your cheese, but it's not always a sign that your cheese has gone bad. In fact, there are a few reasons why your cheese may have developed white spots. The first is that it could be mold, which can be safely cut off and discarded, although this may alter the taste of the cheese. The second reason could be that the white spots are calcium lactate crystals, which are commonly found on hard cheeses like cheddar, aged gouda, and gruyere. These crystals are formed when lactic acid interacts with the cheese's calcium and are a sign that your cheese is well-aged. So, if you find white spots on your cheese, don't panic! Simply assess whether it is mold or calcium lactate crystals and make your decision about whether to eat it or not.
| Characteristics | Values |
|---|---|
| Appearance | White spots |
| Type | Calcium lactate crystals, tyrosine crystals, flavor crystals, protein crystals, salt crystals |
| Taste | Bitter flavor |
| Health Risk | Low risk |
| Cheese Type | Hard cheese |
| Texture | Coarse to the touch |
| Location | Inside and outside of the cheese |
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What You'll Learn
- White spots on cheese may be calcium lactate crystals, which are safe to eat and indicate a well-aged cheese
- How to distinguish calcium lactate from mould: the former is coarse to the touch and engrained in the cheese, while the latter is soft and raised?
- If the white part flakes off when you scrape it with a knife, it's likely calcium lactate
- If the cheese has a strange texture and doesn't melt as it should, it may be mouldy, even if it doesn't smell
- While it's rare for mould on cheese to present a health concern, it may compromise the flavour of the cheese
White spots on cheese may be calcium lactate crystals, which are safe to eat and indicate a well-aged cheese
White spots on cheese can be distressing, especially if you're unsure whether they're safe to consume. In many cases, these spots are calcium lactate crystals, which are safe to eat and indicate a well-aged cheese.
Calcium lactate crystals are formed when lactic acid interacts with the cheese's calcium. This process is common in hard cheeses with less water content, such as cheddar cheese, aged gouda, and gruyere. The crystals are flavourless and scentless, but they add a crunchy texture and are considered a sign of a flavorful, fully-developed cheese. They are often sought after by cheese connoisseurs.
It's important to distinguish calcium lactate crystals from mold, as consuming moldy cheese can be unpleasant and potentially harmful. Mold on cheese will usually be soft and raised, whereas calcium lactate crystals will feel coarse and be more engrained in the cheese. Another distinguishing test is to use a knife to scrape the surface; if the white part flakes off, it's likely calcium lactate, while mold will fall apart. Additionally, crystals can form both on the surface and inside the cheese, so if the substance is only on the surface, it's more likely to be mold.
If you're still unsure, it's always best to discard the cheese or cut off a larger portion around the spot to be safe. However, in most cases, the presence of white spots on cheese is an indication of delicious, naturally occurring calcium lactate crystals that are safe to consume and contribute to a unique sensory experience.
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How to distinguish calcium lactate from mould: the former is coarse to the touch and engrained in the cheese, while the latter is soft and raised
It's important to distinguish calcium lactate from mould on cheese, as you probably don't want to be eating the latter for health and flavour reasons. While mould can be scraped off and the cheese can still be eaten, it's best not to take the risk if you're unsure.
Firstly, calcium lactate crystals will feel coarse to the touch, whereas mould will be soft. Secondly, calcium lactate spots are engrained in the cheese, whereas mould is usually a raised mass on the surface. Another way to distinguish the two is to take a knife and scrape the surface of the cheese. If the white part flakes off, it's likely to be calcium lactate, but if it falls apart, it's probably mould.
Calcium lactate spots are formed when lactic acid interacts with the cheese's calcium. They are commonly found on hard cheeses such as cheddar, aged gouda, and gruyere. Many cheese lovers appreciate these cheese crystals, which indicate that the cheese is well-aged. Softer cheeses like mozzarella don't get these white spots because they have a higher water content, preventing the lactate from being visible.
It's worth noting that cheese crystals are different from salt crystals. While a cheese might taste salty and have crystals, that doesn't mean the crunchy bits are salt. The crystals that people often refer to as "salt crystals" are actually "flavour crystals", indicating a flavorful or fully-developed cheese. These crystals are flavourless and scentless but affect the sound (crunching), touch (bumpiness or rough texture), and sight (white spots, clusters, or patches) of the cheese.
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If the white part flakes off when you scrape it with a knife, it's likely calcium lactate
White spots on cheese can be a cause for concern, especially if you're unsure whether they are harmless calcium lactate spots or harmful mould. It is important to be able to distinguish the two, as you wouldn't want to eat mould for both health and flavour reasons.
Firstly, it's worth noting that calcium lactate spots are a good thing. They are a sign that your cheese is well-aged and are commonly found on hard cheeses like cheddar, aged gouda, and gruyere. These spots form when lactic acid interacts with the cheese's calcium. Many cheese lovers appreciate the cheese crystals, which add texture and indicate a flavorful, fully-developed cheese.
Now, how do you distinguish calcium lactate from mould? One trick is to use a knife to scrape the surface of the cheese. If the white part flakes off, it's likely calcium lactate. This is because calcium lactate crystals are more engrained in the cheese than mould, which will probably just fall apart.
Another way to distinguish the two is by how they look and feel. Mould will usually be soft and raised, whereas calcium lactate crystals will feel coarse to the touch.
If you're still unsure, it's always best to err on the side of caution and cut off the affected part of the cheese. Most of the time, you can simply cut off the mouldy part of the cheese and enjoy the rest. However, it's important to note that the mould-affected portion of the cheese won't taste the way it was intended to, so it's best to cut off about an inch around and below the mould spot to be rigorous.
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If the cheese has a strange texture and doesn't melt as it should, it may be mouldy, even if it doesn't smell
If your cheese has a strange texture and doesn't melt as it should, it may be mouldy, even if it doesn't smell. This is an indicator of spoilage, and the cheese should not be consumed.
Mould on cheese can be dangerous to consume for both health and flavour reasons. While some moulds are integral to the flavour and texture of the finished cheese, mould that grows on cheese that has been forgotten in the back of the fridge may compromise it. The affected part of the cheese will not taste the way it was intended to, and it may be unsafe to eat.
However, it is important to distinguish between mould and calcium lactate crystals, which are commonly found on hard cheeses like cheddar, aged gouda, and gruyere. Calcium lactate spots are formed when lactic acid interacts with the cheese's calcium. They are often appreciated by cheese lovers as an indication that the cheese is well-aged and will add a crunchy texture. To identify calcium lactate crystals, look for coarse, grainy spots that are more engrained in the cheese. On the other hand, mould will appear as a soft, raised mass on the surface of the cheese.
If you are unsure whether the white spots on your cheese are mould or calcium lactate crystals, there are a few tests you can perform. One method is to use a knife to scrape the surface of the cheese. If the white part flakes off easily, it is likely calcium lactate, while mould will fall apart. Another indication is the location of the spots. Cheese crystals can be found on the inside and outside of the cheese, so if the substance is only on the surface, it is more likely to be mould.
If you suspect that your cheese has developed mould, it is best to discard it to avoid any potential health risks.
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While it's rare for mould on cheese to present a health concern, it may compromise the flavour of the cheese
White spots on cheese may not always be mould. Hard cheeses such as cheddar, aged gouda, and gruyere may develop white calcium lactate spots, or "cheese crystals", which are formed when lactic acid interacts with the cheese's calcium. These crystals are flavourless and scentless, but they add a crunchy texture to the cheese. They are also a sign that the cheese is well-aged and of good quality.
To distinguish between mould and calcium lactate, you can look at and feel the marks. Mould will be soft and raised, while calcium lactate crystals will feel coarse and be more engrained in the cheese. Another test is to scrape the surface of the cheese with a knife. If the white part flakes off, it is likely calcium lactate, but if it falls apart, it is probably mould. If the substance is only on the surface of the cheese and not inside, it is likely to be mould and should not be eaten.
It is important to note that while mould on hard cheeses can usually be cut off, this does not apply to soft foods such as bread, where the mould's mycelia will penetrate the entire food, making it unsafe to eat.
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Frequently asked questions
Not necessarily. White spots on cheese are often calcium lactate crystals, formed when lactic acid interacts with the cheese's calcium. These crystals are commonly found on hard cheeses like cheddar, aged gouda, and gruyere. Soft cheeses like mozzarella do not get these white spots due to their higher water content.
Calcium lactate crystals will feel coarse to the touch and will be more engrained in the cheese than mold. Another test is to scrape the surface of the cheese with a knife. If the white part flakes off, it's likely calcium lactate, while mold will fall apart.
If you find mold on your cheese, it is generally safe to cut off the moldy parts and consume the rest of the cheese. However, this is more applicable to harder cheeses. If you are still uncomfortable, it is best to discard the cheese entirely.
To prevent mold from growing on your cheese, proper storage and sanitation practices are essential. Keep your cheese in a clean, sealed container and try to minimize exposure to moisture. Regularly check your cheese for any signs of mold and consume it promptly to reduce the risk of spoilage.
