Randy Chandler
Cheddar cheese is notorious for developing a white substance on its surface, often mistaken for mold. However, this snowy coat is typically not mold but rather calcium lactate, a natural byproduct of the cheesemaking process. Calcium lactate forms when lactic acid interacts with calcium ions in milk, and it becomes visible on the surface of aged cheeses with lower moisture content. This white substance is completely harmless and indicates that the cheese has matured and developed a stronger flavour. While mold on soft foods usually warrants disposal, hard cheeses like cheddar can be salvaged by cutting at least one inch around the moldy area without letting the knife touch the growth.
| Characteristics | Values |
|---|---|
| Appearance | White substance/speckles |
| Formation | Calcium ions in milk bind with lactic acid to form calcium lactate |
| Texture | Coarse, like sand |
| Taste | Harmless |
| Smell | Not rotten |
| Occurrence | Aged cheese, hard cheese, cheese with less moisture content |
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What You'll Learn
Calcium lactate crystals are coarse, like sand
The white substance on the outside of cheddar cheese is likely not mould, but calcium lactate. Calcium lactate is a natural byproduct of the cheesemaking process, and it is common in aged cheese. It is a result of the interaction between lactic acid and calcium, which are both present in milk. Young cheeses and those with a high moisture content do not show calcium lactate, but as cheese ages, some of the moisture moves to the surface, and the lactate moves with it. When the water evaporates, the lactate is left behind and can appear as powdery, crystal-like particles on the surface of the cheese.
The presence of calcium lactate on cheddar cheese is not cause for concern, and it is completely harmless. In fact, it is a sign that the cheese has matured and may be tastier. So, next time you see a block of cheddar cheese with white speckles, don't be too quick to throw it away. Instead, touch the surface or scrape it with a knife to determine whether it is mould or calcium lactate crystals. If it is the latter, you can enjoy your well-aged cheese with its satisfying crunch!
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White mould is soft and sticks up from the cheese surface
The white substance on the outside of cheddar cheese is often mistaken for mould. However, it is usually calcium lactate, a natural byproduct of the cheesemaking process. Milk contains lactose, which breaks down into lactic acid and binds with calcium ions to form calcium lactate. In young cheeses and those with a high moisture content, calcium lactate is invisible. However, as cheese ages and loses moisture, the lactate can become visible on the surface, appearing as a powdery, crystal-like substance.
If you notice white mould on your cheddar cheese that is soft and sticks up from the cheese surface, it is likely mould. Mould can also appear as tiny hairs or wispy growths on the cheese. While it is generally not advisable to consume mould, small amounts are usually not harmful. If the mould is confined to a hard cheese, it can be cut off, and the rest of the cheese can be consumed. It is important to cut at least 1 inch (2.5 cm) around the mouldy area to ensure that all traces of mould are removed.
However, if the white substance on your cheddar cheese is coarse or crystalline, it is likely calcium lactate. Calcium lactate crystals can feel slightly rough, similar to fine sand. They are completely harmless and are a sign that your cheese has matured and developed a desirable texture. These crystals are common in well-aged cheeses and are often sought after by cheese connoisseurs.
To differentiate between mould and calcium lactate, you can perform a touch test or use your sense of smell. Mould will feel soft and sticky, while calcium lactate will be coarse and crystalline. Additionally, if the cheese smells rotten, it is likely mould, and it is best to discard it. However, if you are unsure, it is always advisable to err on the side of caution and discard the cheese rather than risk consuming mould.
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Cheddar cheese with white spots is well-aged
If you've ever pulled out a block of cheddar cheese from the fridge and noticed white spots on its orange surface, you might be tempted to throw it out, assuming it has gone bad. However, those white speckles on your cheddar cheese are most likely not mold but rather a sign that your cheese is well-aged and has developed precious little colonies of crystals!
Cheddar cheese, with its distinct orange hue, makes the presence of white spots particularly noticeable. While the natural assumption is that these spots indicate mold, it is important to understand that they are often something entirely different and harmless. These white spots are typically calcium lactate, a natural byproduct of the cheesemaking process.
Calcium lactate forms due to the interaction between lactic acid and calcium. Young cheeses and those with a high moisture content may not exhibit visible calcium lactate, but as cheese ages and loses moisture, the lactate moves to the surface along with the moisture. When the water evaporates, the lactate remains, resulting in a powdery, crystal-like appearance on the cheese's surface.
To distinguish between mold and calcium lactate, use your senses of touch and smell. Calcium lactate crystals will feel coarse and slightly rough, similar to fine sand. In contrast, mold tends to be soft and may stick up from the cheese surface, resembling tiny hairs. Additionally, if the cheese smells rotten, it is likely mold. If you are still unsure, try scraping the surface with a knife. Calcium lactate will flake off, while mold will disintegrate.
So, the next time you see white spots on your cheddar cheese, don't be too quick to discard it. Those spots are a sign of a well-aged cheese that is bound to offer a delicious, crunchy texture. Simply perform a few quick tests to ensure it's safe to eat, and then enjoy your perfectly matured cheddar!
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White spots on cheese can be tyrosine or leucine crystals
The other common type of cheese crystal is calcium lactate. Calcium is a crucial structural component of cheese, "gluing" casein proteins together. Lactate, or lactic acid, is a product of the fermentation process. In cheese, these two don't exist in isolation; the presence of calcium is directly linked to the formation of lactic acid. When the lactic acid and freed calcium reach high enough levels in the cheese, they can crystallize, and calcium lactate crystals are born. Calcium lactate crystals are common in aged cheese and appear as a smear across the surface of the cheese. They have a powdery look and feel and don't occur in distinct specks. They can also be found throughout the interior of the cheese.
If you see white spots on your cheese, touch them to see if they are hard or soft. If they are soft, they are probably mould, and you can cut them off if the cheese is firm. If the spots are hard, they are crystals.
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How to differentiate between calcium lactate and mould on cheese
It is understandable to confuse calcium lactate with mould, as they look similar, but there are ways to differentiate between the two. Firstly, calcium lactate is a natural byproduct of the cheesemaking process, whereas mould is a sign of decay. 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 those with a high moisture content, calcium lactate is invisible, but it becomes visible in hard cheeses as they age and lose moisture. Therefore, if you see white speckles on the outside of your Cheddar cheese, it is likely to be calcium lactate, a sign that your cheese is well-aged and bound to be tasty.
To differentiate between calcium lactate and mould, your nose can be a good guide. If the cheese smells rotten, it is probably mould, and you may need to discard it. However, sometimes you can remove the mould from hard cheese and still consume the remainder. If you are unsure, the next step is to touch the white substance. Calcium lactate crystals are coarse and granular, like very fine sand, whereas mould is soft and sometimes sticks up from the surface of the cheese, resembling tiny hairs. So, if it feels rough, it is likely to be calcium lactate, but if it is furry, it is probably mould.
Another way to distinguish between the two is to try scraping the substance with a knife. If it flakes off, it is likely to be calcium lactate, but if it disintegrates, it is probably mould. It is important to note that calcium lactate is completely harmless, so if you determine that the white substance on your cheese is indeed calcium lactate, you can confidently enjoy your well-aged cheese.
In summary, when trying to differentiate between calcium lactate and mould on cheese, consider the following: smell, texture, and how it reacts when scraped with a knife. Remember, if you are ever in doubt about the safety of consuming a food product, it is always better to be cautious and discard it.
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Frequently asked questions
No, the white substance on cheddar cheese is typically calcium lactate, a natural byproduct of the cheese-making process. It is safe to consume.
Mold is usually soft and fuzzy, and it often sticks up from the surface of the cheese. Calcium lactate, on the other hand, is coarse and crystalline, resembling very fine sand. Additionally, you can try the smell test: if the cheese smells rotten, it's likely mold.
Calcium lactate is the result of lactic acid interacting with calcium ions present in milk. Young cheeses and those with high moisture content have invisible calcium lactate, but it becomes visible as hard cheeses age and lose moisture.
Yes, some aged cheeses like Gouda or Parmesan may develop tyrosine or leucine crystals, which give the cheese a crunchy texture. These crystals are formed through the breakdown of proteins during the aging process.
According to the U.S. Department of Agriculture, it is safe to cut off the moldy portion of hard cheeses like cheddar and consume the rest. Be sure to cut at least 1 inch (2.5 cm) around the moldy area. However, if the cheese smells rotten, it's best to discard it entirely.
