Randy Chandler
It is normal for certain types of cheese to develop a crusty texture as they age. This is due to the formation of calcium lactate crystals, which are safe to consume and indicate that the cheese is well-aged and flavorful. The aging process causes cheese to lose moisture, resulting in a drier and crumblier texture. This transformation is particularly noticeable in cheddars, which can vary from mild and delicate to tangy and complex flavors as they mature. Other cheeses like Gouda, Gruyere, and Parmigiano Reggiano may also exhibit crystallization, enhancing their texture and taste.
| Characteristics | Values |
|---|---|
| Appearance | Tiny white specks |
| Composition | Calcium lactate crystals, also known as "cheese crystals" |
| Texture | Crunchy |
| Safety | Safe to eat |
| Age | Found in aged cheeses |
| Flavor | Signifies a flavorful cheese |
| Examples of cheeses with crystals | Cheddar, Gouda, Parmesan, Gruyere, Parmigiano Reggiano, Old Croc Extra Sharp Cheddar, Sharp Cheddar |
| Causes of crystallization | Aging, expert cheesemaking, milk from grass-fed cows |
| Other textures | Crumbly, flaky |
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What You'll Learn
- Crusty cheese is often the result of calcium lactate crystals, a good sign
- These crystals are safe to eat and usually mean a cheese is well-aged and flavoursome
- Crystals can form on the outside of rindless cheddars and are common in aged cheddars
- The crunch is a result of good bacteria breaking down lactose into lactic acid
- Crumbly cheese can be caused by incorrect humidity during the ageing process
Crusty cheese is often the result of calcium lactate crystals, a good sign
It is quite normal for cheese to develop a crusty texture, and it is often a good sign. This crustiness is usually the result of calcium lactate crystals forming on the cheese during the ageing process. Calcium lactate crystals are completely safe to eat and are a natural and intentional part of the ageing process. They are most commonly found in aged cheddars, as well as in other hard cheeses such as gouda, parmesan, and gruyere.
The development of calcium lactate crystals is a result of the breakdown of lactose by good bacteria as the cheese ages. This process produces lactic acid, which combines with the natural calcium in milk to form calcium lactate. Over time, this transforms into the flavourful cheese crystals that give aged cheeses their distinctive crunchy texture.
The ageing process of cheese involves the loss of moisture and the contraction and stretching of the protein structure. This breakdown of proteins, known as proteolysis, leads to the formation of various organic crystals, including tyrosine and leucine crystals, in addition to calcium lactate crystals. Tyrosine crystals are responsible for the famous crunchy texture of aged gouda, while leucine crystals have a more diffused, smear-like appearance.
The presence of calcium lactate crystals is a desirable trait in cheese, indicating that it is well-aged and full of flavour. These crystals are often referred to as "cheese crystals" or "flavour crystals" by connoisseurs. They can develop both inside the paste of the cheese and around the holes, adding a satisfying crunch to every bite.
While crustiness in cheese is generally a positive sign, it is important to distinguish between desirable calcium lactate crystals and other factors that may affect the texture. For example, the humidity and storage conditions of the cheese can impact its moisture content, with some cheddars being more prone to dryness and crumbly textures if not properly turned, greased, and stored in controlled humidity. Additionally, factors such as acidity, temperature during creation, and freezing can also contribute to unwanted texture changes.
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These crystals are safe to eat and usually mean a cheese is well-aged and flavoursome
It is normal for cheese to develop a crusty exterior or interior texture, and this is usually a positive sign. These crystals are safe to eat and usually mean a cheese is well-aged and flavoursome.
The crusty texture in cheese is often a sign of desirable crystals that form during the ageing process. These crystals are completely safe to eat and are an indication of a well-aged, flavourful cheese. The crystals are a result of the breakdown of the cheese's protein structure as it ages and loses moisture. This process, known as proteolysis, causes the amino acid chains that make up the protein structure to break apart and form crystals. The specific type of organic crystal that develops depends on the amino acid chain that broke down to form it. For example, tyrosine crystals give aged Goudas their famous crunchy texture, while leucine crystals have a more diffused, smear-like appearance.
The crystals are often referred to as "cheese crystals" or "flavour crystals" by cheese connoisseurs. The technical term for these crystals in cheddar cheese is calcium lactate crystals, which are a natural and intentional part of the ageing process. As cheddar ages, good bacteria break down the lactose into lactic acid, which combines with the natural calcium in milk to form calcium lactate crystals. These crystals can also form on the outside of rindless cheddars as they age.
The texture of the final cheese can vary from smooth and creamy to firmer and denser, often due to the development of these crystals. The ageing process and the unique cheddar-making technique known as "cheddaring" contribute to the distinct flavour and texture of cheddars like Old Croc Extra Sharp Cheddar and Sharp Cheddar. Mild cheddars are typically aged for 2 to 3 months, sharp cheddars for 6 to 9 months, and extra-sharp cheddars for 1 1/2 to 2 years or more. As cheddar ages, its flavour profile evolves from mild and delicate to tangier and more complex, with deeper and richer flavours.
The presence of crystals in cheese is not limited to cheddar. They can also be found in other cheese varieties, such as Gouda, Parmesan, Gruyere, and various Swiss and Grana-style cheeses. These crystals are sought after by those who appreciate the satisfying crunch or grittiness they add to the cheese-eating experience.
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Crystals can form on the outside of rindless cheddars and are common in aged cheddars
It is normal for cheese to develop a crusty exterior, especially with age. This is a result of moisture loss and the breakdown of its protein structure.
The formation of crystals is a desirable characteristic of aged cheeses, indicating a flavorful and well-aged product. These crystals can also form inside the cheese or around the holes in certain varieties. The texture of the cheese changes from smooth and creamy to firmer and denser as it ages, often developing these crystals.
The sharpness of cheddar, indicating its flavor and texture, is directly related to its aging process. Mild cheddars are typically aged for 2-3 months, sharp cheddars for 6-9 months, and extra-sharp cheddars for 1.5-2 years or more. The aging process causes the cheese to dry out and become crumbly, which is a natural and desired outcome for traditional hard cheeses.
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The crunch is a result of good bacteria breaking down lactose into lactic acid
It is quite normal for cheese to develop a crusty or crunchy texture. This phenomenon is caused by the formation of crystals during the aging process. As cheese ages, it undergoes a series of chemical and structural changes. The protein structure contracts and stretches, leading to the breakdown of amino acid chains through a process called proteolysis. This breakdown results in the formation of various organic crystals, each named after the amino acid chain from which it originates.
One notable type of crystal is calcium lactate, which is commonly found in aged cheddars and other hard cheeses. Calcium lactate crystals, also known as "cheese crystals," are the result of specific bacterial activity. The crunch in cheese is, indeed, a result of good bacteria breaking down lactose into lactic acid. This process is crucial in the formation of calcium lactate crystals. As good bacteria act on the lactose present in the cheese, it gets converted into lactic acid. Subsequently, the lactic acid combines with the natural calcium present in milk to form calcium lactate. Over time, this calcium lactate transforms into the familiar crunchy crystals.
The presence of these crystals is a desirable trait in many cheeses. They are an indication of proper aging and are often associated with a more intense flavor. The crystals can develop inside the cheese or around the small holes characteristic of certain varieties. While they are most commonly found in aged cheddars, they can also be present in other cheese types, such as Gouda, Gruyere, or Parmigiano Reggiano.
The formation of calcium lactate crystals is an intentional part of the cheesemaking process, particularly for aged cheeses. The unique cheddaring process, which involves working and flipping dense curds, contributes to the development of these crystals. The aging duration also plays a role in the crunchiness of cheddar, with mild cheddars aged for a shorter period and extra-sharp cheddars aged for up to two years or more.
The crunchiness of cheese is not only limited to calcium lactate crystals. Tyrosine crystals, for example, give aged Goudas their distinctive crunchy texture. Leucine crystals, found in some Goudas, Alpine-style cheeses, and Grana-style cheeses, have a similar effect but may appear more diffused. These crystals contribute to the overall texture and sensory experience of the cheese, adding to the enjoyment of consuming these aged delicacies.
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Crumbly cheese can be caused by incorrect humidity during the ageing process
While some people enjoy the crunchy texture of aged cheeses, a crumbly texture can be undesirable. There are several factors that can cause a cheese to become crumbly, and one of the most significant is humidity during the ageing process.
Cheddar cheese, for example, is traditionally aged in caves, where humidity can be controlled to a certain extent. However, if the humidity is too low, the cheese can dry out and become crumbly. This can also occur if the cheese is stored outside the cellar in a dry place.
The ageing process itself involves the cheese losing moisture, which can contribute to a crumbly texture. This moisture loss is an important part of the process, as it allows the cheese to develop its unique flavour and texture. However, if the humidity is not carefully controlled, the cheese can lose too much moisture, resulting in a crumbly texture.
Another factor that can contribute to crumbly cheese is the milk source. Cheese made from spring milk tends to be softer and crumbly, while cheese made from fodder-fed cows is often flakier and less likely to crumble. Additionally, the process of "cheddaring", where curds are formed into slabs, piled, and flipped, can impact the texture. If the slabs are not turned and greased correctly, the cheese may become crumbly.
To summarise, while a certain amount of crunch in cheese is desirable, especially in aged varieties, incorrect humidity during the ageing process can lead to excessive moisture loss and result in crumbly cheese. This can be mitigated by carefully controlling the humidity in ageing cellars and ensuring proper cheese handling and storage practices.
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Frequently asked questions
Yes, it is normal for cheese to get crusty. As cheese ages, it loses moisture and its protein structure contracts and stretches, leading to the formation of crystals that give it a crunchy texture.
The process of protein breakdown, called proteolysis, causes cheese to get crusty. As the cheese ages, the amino acid chains that make up the protein structure start to break up, forming organic crystals.
The white specks in your cheese are likely calcium lactate crystals, also known as "cheese crystals." They are a natural and intentional part of the aging process and indicate that the cheese is flavorful and well-aged.
Yes, cheese crystals are completely safe to eat. They are a natural part of the aging process and are commonly found in aged cheddars, Goudas, and other hard cheeses.
If you see white spots or crystals on your cheese, touch them to check if they are hard or soft. Hard, crunchy crystals are safe to eat and indicate a well-aged cheese. However, if you see white, wispy mould or soft spots, it's best to discard the cheese.
