Patrick Oconnell
Cheddar cheese is a beloved dairy product enjoyed by many, but some may be surprised to find crunchy, crystalline spots in aged varieties. These spots, known as cheese crystals, are the result of natural chemical and protein breakdowns during the ageing process. They are not a sign of spoilage or mould but rather an indication of quality and robust flavour. The crystals are usually composed of either tyrosine or calcium lactate, both of which are amino acids. Tyrosine crystals are firmer and brighter, and found in the interior of the cheese, while calcium lactate crystals are softer and paler, and can appear on the surface or interior. These crystals are a sought-after feature in aged cheddars, adding a unique texture and flavour that cheese enthusiasts relish.
| Characteristics | Values |
|---|---|
| Names | Cheese crystals, flavour crystals |
| Colour | White |
| Texture | Crunchy, semi-solid to solid, gritty |
| Taste | Not much taste |
| Composition | Calcium lactate crystals, tyrosine crystals |
| Formation | Due to chemical and protein breakdowns as cheese ages |
| Type | True crystal or polycrystal |
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What You'll Learn
Calcium lactate crystals are a type of cheese crystal
Calcium lactate crystals can form on the interior or exterior of a cheese, depending on where moisture is present. They are most commonly found on the surface of younger cheeses and on cheddars. They are also typically found in Colby and Gouda. They are softer and less crunchy than tyrosine crystals and have a powdery look and feel to them. They do not occur in distinct specks and are not as bright white in colour.
Calcium lactate crystals are one of the two main types of cheese crystals, the other being tyrosine crystals. Both types of crystals can appear in the same cheese, as is the case with a high-quality Parmigiano-Reggiano. However, a cheese may only have one type of crystal. Calcium lactate crystals are more common in younger cheeses, whereas tyrosine crystals are usually found in the interior of Swiss and Romano cheeses.
Cheese crystals are a sign of quality and distinction and are considered a delicacy. They are a result of the natural breakdown of chemicals and proteins over time as the cheese ages. They are not mould and are safe to eat.
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Tyrosine crystals are firmer, brighter and less common
Cheddar cheese is a delight, and aged cheddar with crystals is a delicacy. The crystals in aged cheddar cheese are usually either tyrosine or calcium lactate. While calcium lactate crystals are more common, tyrosine crystals stand out as they are firmer, brighter, and less common.
Tyrosine crystals are a type of amino acid crystal. They are firmer and have a brighter white colour compared to calcium lactate crystals. These crystals are usually found in the interior of the cheese, and they add a slight crunchiness that is seen as desirable in aged cheeses. Cheeses that often have tyrosine crystals include Parmesan, Romano, and Swiss cheeses, and they sometimes appear in gouda and cheddar.
The formation of tyrosine crystals is due to the natural breakdown of chemicals and proteins over time as the cheese ages. As the cheese ages, protein chains unravel and leave behind small crunchy deposits, resulting in tyrosine crystals. These crystals are a sign of quality and distinction, adding a unique texture and pleasant crunch to fine cheeses.
While calcium lactate crystals can also form in the interior of the cheese, they are more commonly found on the surface, especially where moisture is present, such as between the cheese and its packaging. They tend to be softer and paler than tyrosine crystals. Calcium lactate crystals are the more prevalent type of crystal, and they are formed when good bacteria in the cheese break down lactose into lactic acid, which then combines with calcium to form calcium lactate.
Both types of crystals can appear together in certain cheeses, such as aged Parmigiano-Reggiano or Gouda. Differentiating between the two types is simple: calcium lactate crystals are usually softer and paler and found on the surface of the cheese.
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Crystals are caused by natural chemicals and proteins breaking down
Crystals in aged cheddar cheese are the result of natural chemicals and proteins breaking down over time. This process, known as proteolysis, involves the breakdown of proteins into smaller components through various chemical and biological mechanisms.
In the context of aged cheddar cheese, the crystals are primarily composed of calcium lactate and tyrosine. As the cheese ages, the culture breaks down the lactose present in the cheese, leading to the production of lactic acid. The increasing levels of lactic acid in the cheese facilitate the binding of calcium ions, resulting in the formation of calcium lactate. As the concentration of calcium lactate continues to rise, it eventually reaches a point of crystallization, leading to the visible crystals observed in aged cheddar.
Calcium lactate crystals can form on the interior or exterior of the cheese, depending on the presence of moisture. They tend to be softer and less crunchy compared to tyrosine crystals. These crystals are commonly found in aged cheddars and are considered desirable by cheese enthusiasts.
On the other hand, tyrosine crystals are a type of amino acid crystal. They are firmer, have a brighter white color, and are usually found in the interior of the cheese. Tyrosine crystals are often associated with Swiss and Romano cheeses but can also be present in aged cheddars, contributing to the crunchy texture and robust flavor profile sought after by cheese aficionados.
The presence of crystals in aged cheddar cheese is a testament to the complex chemical and biological processes that occur during the aging and maturation of the cheese. These crystals not only add textural variety but also indicate the development of a strong and nuanced flavor profile, making them a sought-after feature among cheese connoisseurs.
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They are a sign of quality and distinction
Crystals in aged cheddar cheese are a sign of quality and distinction. Cheddar cheese is a hard cheese, and crystals are characteristic of many long-aged hard cheeses. The crystals are a result of the cheese's ageing process, where natural chemicals and proteins break down over time. This process is known as proteolysis, and it involves protein chains unraveling and leaving behind small crunchy deposits, which are the crystals.
The crystals are not mould, despite what many people may think. In fact, they are a natural part of the ageing process and are safe to eat. They are also known as "flavour crystals", as their presence usually indicates a well-aged piece of cheese with a strong, robust flavour. Cheese connoisseurs seek out crystals, considering them a delicacy and a feature, not a flaw.
The two types of cheese crystals are tyrosine and calcium lactate. Tyrosine crystals are firmer and brighter white, and are usually found on the interior of the cheese. Calcium lactate crystals, on the other hand, can be found on the interior or exterior of the cheese and are softer and less crunchy. They are the more common type of crystal found in aged cheddars.
The presence of crystals in aged cheddar cheese is, therefore, an indicator of quality and distinction, sought after by cheese enthusiasts.
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Crystals are often mistaken for mould
Crystals in aged cheddar cheese are often mistaken for mould. However, these crystals are not a sign of spoilage but rather an indication of quality and a well-aged cheese. The crystals are the result of natural chemical and protein breakdowns that occur during the ageing process. As the cheese ages, protein chains unravel and leave behind small, crunchy deposits that we know as cheese crystals.
There are two main types of cheese crystals: calcium lactate and tyrosine. Calcium lactate crystals are formed when good bacteria in the cheese break down lactose into lactic acid, which then combines with calcium to form calcium lactate. These crystals can be found on the interior or exterior of the cheese, typically where moisture is present, and are softer and paler than tyrosine crystals. They are commonly found in aged cheddars, as well as other cheeses such as Colby, Parmesan, and Gouda.
On the other hand, tyrosine crystals are a type of amino acid that shows up in properly aged cheeses. They are firmer and have a brighter white colour, and are usually found only in the interior of the cheese. Tyrosine crystals are prevalent in Swiss and Romano cheeses, as well as some cheddars, Parmesan, and Gouda.
While the presence of crystals is desirable for many cheese connoisseurs, who appreciate the unique texture and flavour they impart, it is important to note that not all aged cheeses will develop crystals. The formation of crystals depends on various factors, including the type of proteins in the cheese and their concentration.
The next time you encounter tiny white spots in your aged cheddar, rest assured that it is not mould. These crystals are a natural part of the ageing process and are safe to consume. In fact, they are a sign of a well-aged, flavourful cheese.
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Frequently asked questions
The crystals found in aged cheddar cheese are called calcium lactate crystals. They are formed when good bacteria in the cheese break down lactose into lactic acid, which then combines with calcium to form calcium lactate.
Yes, the crystals in aged cheddar cheese are safe to eat and are not mould. They are a natural part of the aging process and are considered a sign of quality and distinction.
The crystals in aged cheddar cheese add a slight crunchiness and a pleasant texture to the cheese. They also indicate that the cheese will have a robust, hearty, and complex flavour.
The crystals in aged cheddar cheese are whitish, semi-solid to solid, and can appear as small dots, spots, or granules. They can be found on the surface of the cheese or throughout the interior.
