Patrick Oconnell
Parmesan cheese is a staple in many households and is often used to add flavour to dishes. However, it can be alarming to find white spots on your parmesan cheese, which may be mistaken for mould. These spots are usually tyrosine or calcium lactate crystals, which are formed as a natural part of the cheese's aging process. As the cheese matures, the amino acid tyrosine is released and clusters together, creating white specks. These crystals are perfectly safe to consume and are an indication that your cheese has been well-aged.
| Characteristics | Values |
|---|---|
| Appearance | White spots |
| Texture | Crystalline structure |
| Taste | Salty |
| Type of mold | Harmless |
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What You'll Learn
White spots on Parmesan are likely tyrosine or calcium lactate crystals
If you've noticed some white spots on your Parmesan, you might be concerned that it's mold. But rest assured, those spots are most likely tyrosine or calcium lactate crystals, and they're not something to be avoided but rather cherished!
Tyrosine and calcium lactate crystals are common in aged hard cheeses like Parmesan, and their presence indicates that your cheese has been well-aged. These crystals form as a natural part of the cheese's aging process. As the cheese ages, bacteria break down the lactose in the cheese into lactic acid, which then combines with the calcium in the cheese to create calcium lactate crystals.
You can distinguish tyrosine crystals from calcium lactate crystals by their appearance and location. Tyrosine crystals will be found on the inside of the cheese and will have a harder and crunchier texture. On the other hand, calcium lactate crystals are more likely to be found on the exterior of the cheese and will have a slightly softer, almost powdery or flaky texture.
Both types of crystals are safe to consume and can even add a satisfying crunch and extra savoriness to your cheese. So, next time you see those white spots on your Parmesan, you can confidently enjoy the unique texture and flavor they bring to your culinary creations.
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These crystals are formed during the cheese's long aging process
Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular Italian cheese produced from cow's milk and aged for a minimum of 12 months. The cheese gets its name from two of the areas which produce it: the Italian provinces of Parma and Reggio Emilia. There is no maximum maturation time for Parmigiano-Reggiano, and it can be aged for over 100 months. The longer the cheese is aged, the more its character, appearance, texture, and flavour will change.
The crystals in Parmesan are called tyrosine crystals, which are a result of the cheese's ageing process. As the cheese ages, it gradually loses moisture, resulting in concentrated proteins and fats. Parmesan proteins are composed of amino acids, including tyrosine. Over time, the tyrosine molecules bind together, forming small, crunchy crystals that contribute to the cheese's unique texture. The size and distribution of tyrosine crystals in Parmesan cheese vary depending on the ageing time and specific conditions. The crystals can range from small, sand-like granules to larger, crunchy pieces, usually found in the interior of the cheese.
The formation of crystals in Parmesan cheese is a natural process that occurs during the ageing process. These crystals are a hallmark of high-quality Parmesan cheese. They are composed of tyrosine, an amino acid produced by protein breakdown. The longer ageing also affects the appearance and texture of the cheese, making it drier, crumblier, and grainier. The flavour becomes more intense, with umami notes like nuttiness and meat stock becoming more prominent.
The minimum ageing period of 12 months is crucial for Parmigiano-Reggiano to develop its distinctive characteristics. This ageing process, along with the strict guidelines for production, contributes to the unique taste, texture, and quality of this beloved Italian cheese.
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The cheese is produced in the North-East of Italy, in an enclosed land that stretches between the Po River and the Apennine Mountains. The roots of this cheese go back to 1200 AD, when Benedictine monasteries in the region began the production of long-aged cheese. Today, it takes about 158.5 gallons (600 litres) of milk to make just one wheel of Parmesan. The milk comes from cows that are 100% grass-fed, and the production of milk is governed by strict regulations that provide for the use of only locally grown grass.
The unique environment of this region, including the air, water, and soil, is also said to contribute to the distinctive flavour of Parmesan. The level of expertise built up over the centuries by the local population involved in cheese production is also a key factor in the quality of the cheese.
In addition to its flavour, Parmesan also has nutritional benefits. It is a good source of protein, calcium, and vitamins, and has one of the lowest cholesterol levels among cheeses. This makes it a healthy option for athletes and seniors alike.
When cooking with Parmesan, it is recommended to purchase a block of cheese and keep it carefully wrapped in the fridge, grating it right before use. It can be sprinkled on top of casseroles or soups, folded into savoury baked goods, or mixed with breadcrumbs and herbs to make a crispy crust for meat. It can also be baked into crisps, which can be floated on top of soups, added to a cheese platter, or used in place of crackers for dips.
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Small specks of surface mold may develop on Parmesan (blue or green)
It is not uncommon to find small specks of surface mold on Parmesan cheese. This mold is usually blue or green in colour. However, it is important to distinguish between mold and the white spots that may also appear on the surface of the cheese, which are typically tyrosine or calcium lactate crystals. These crystals develop the flavor and fragrance of certain aged cheeses.
The calcium lactate crystals are most likely to form where the cheese has been exposed to moisture, and they usually appear as a powdery smear of white rather than distinct spots. The crystals themselves do not alter the taste of the cheese, but their presence indicates a well-aged block of Parmesan with a robust flavor profile. On the other hand, if the white spots are only on the surface of the cheese and the cheese tastes off, they are likely to be mold.
If you discover small specks of blue or green mold on your Parmesan, there is no need to panic. Simply scrape or cut off the moldy parts, and the remaining cheese will be safe to consume. Hard cheeses like Parmesan have very little moisture, so any mold growth is typically limited to the surface and can be easily removed without affecting the underlying cheese.
It is worth noting that grated Parmesan is more susceptible to molding than a block of cheese due to its increased surface area exposed to air, humidity, and bacteria. Therefore, it is always advisable to store your Parmesan cheese properly, wrapped in cheese paper or plastic wrap, to minimize the chances of mold development.
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Hard cheeses are the most durable in a home fridge
Hard cheeses, such as Parmesan, cheddar, and gouda, are the most durable in a home fridge. They can also be left out of the fridge for longer than soft cheeses. This is because hard cheeses have a lower moisture content, which makes them less susceptible to bacterial growth. They are also aged for longer, giving them a distinct, crumbly texture. As a result, hard cheeses are less likely to spoil and can be stored at room temperature for longer periods.
When it comes to mold on hard cheeses like Parmesan, it is important to note that mold will only grow on the surface. This is because hard cheeses have a lower moisture content, which makes it difficult for mold to grow and spread. If you notice white spots on your Parmesan cheese, they are most likely not mold but rather crystallization. Parmesan is known for its salty, crunchy crystals, which are amino acids and the building blocks of protein.
However, if you do find mold on your hard cheese, it is important to take action. Specks of blue or green surface mold can be addressed by cutting off at least one inch (2.5 cm) around and below the affected spots. On the other hand, if you notice dark spots along with an unpleasant smell, sliminess, dryness, or cracked areas, it is best to discard the cheese entirely.
To prevent mold growth and extend the lifespan of hard cheeses, proper storage is essential. Hard cheeses should be wrapped in wax, parchment, or cheese paper to maintain their moisture and stored in the refrigerator at a temperature below 40°F (4°C). These cheeses can also be left out of the fridge for longer periods than soft cheeses, but they should still be consumed within a reasonable time frame to ensure optimal taste and texture.
In summary, hard cheeses like Parmesan are the most durable in a home fridge due to their low moisture content and aging processes. They can be stored at room temperature for a limited time and are less prone to mold growth, making them a convenient and long-lasting option for cheese lovers.
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Frequently asked questions
Small specks of surface mold on parmesan cheese can be blue or green in color.
Mold can be blue or green in color, whereas cheese crystals are white in color.
As cheese ages, bacteria break down the lactose in the cheese into lactic acid. This lactic acid combines with the calcium in the cheese to create calcium lactate, forming the little clusters of crystals.
Yes, cheese crystals are perfectly fine to eat. In fact, they indicate that the cheese has been well-aged.
