Randy Chandler
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. They are a result of the cheese drying out during aging, causing substances with low water solubility to crystallize. Cheese crystals are usually a sign of a well-aged piece of cheese, and are valued in many long-aged hard cheeses such as comté, aged cheddar, and grana cheeses like Parmesan. However, in some cheeses, like industrial cheddar, they are considered a production defect. The two most common types of cheese crystals are tyrosine and calcium lactate, with tyrosine being the most desired.
| Characteristics | Values |
|---|---|
| Appearance | Whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates |
| Formation | Calcium lactate crystals form when good bacteria break lactose down into lactic acid, which then combines with calcium. Tyrosine crystals form when proteins in the cheese are broken down during the aging process. |
| Taste | Calcium lactate and tyrosine crystals do not have a distinct flavour. |
| Texture | Calcium lactate crystals are softer and less crunchy, while tyrosine crystals are firmer and have a brighter white colour. |
| Cheese Types | Calcium lactate crystals are commonly found in aged cheddar, Parmesan, and gouda. Tyrosine crystals are found in Parmesan, Romano, Swiss cheeses, gouda, and cheddar. |
| Age | Crystals are more likely to form as cheese ages. |
| Moisture | Crystals are more likely to form where moisture is present. |
| Consumer Perception | Crystals are generally viewed positively by cheese lovers and are considered a sign of a well-aged, high-quality cheese. |
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What You'll Learn
- Crystals are a feature, not a flaw
- Crystals are caused by natural chemicals and proteins breaking down over time as cheese ages
- Calcium lactate crystals form when good bacteria break lactose down into lactic acid
- Tyrosine crystals are a sign of a well-crafted, well-maintained, well-aged piece of cheese
- Crystals add a slight and pleasant crunchiness, a desirable trait in aged cheeses
Crystals are a feature, not a flaw
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. They are a natural part of the aging process, although the cheese doesn't necessarily have to be aged for a long time. They are caused by natural chemicals and proteins breaking down over time as the cheese ages. As the cheese ages, the culture breaks down the lactose in the cheese and produces lactic acid. As lactic acid levels rise in the cheese, they can begin to bind with calcium ions, forming calcium lactate. As the calcium lactate levels rise, they will eventually reach a point where they crystallize and become visible to us as the crystals.
Cheese crystals are characteristic of many long-aged hard cheeses. Hard cheeses where cheese crystals are common and valued include comté, aged cheddar, grana cheeses like Parmesan, Grana Padano, and pecorino romano, as well as old gouda. In some cheeses, like industrial cheddar, they are considered a production defect. However, this perception is changing. Today, cheese crystals are trendy and represent a delicacy that cheese connoisseurs look for, adding a unique texture and pleasant crunch to fine cheeses.
There are two types of cheese crystals: tyrosine and calcium lactate. Tyrosine crystals are harder and brighter white and are usually found on the inside of the cheese. They are common in cheeses like Swiss and Romano. Calcium lactate crystals, on the other hand, can be found on the interior or exterior of the cheese. They are softer and less crunchy and are most commonly found on aged cheddar, although they may also be found on Parmesan and gouda. Tyrosine crystals are the most commonly desired crystal and are encouraged in cheese production. This is because tyrosine is a non-essential amino acid that the body uses to create chemicals like dopamine, which increases the perception of savoriness.
While some may view cheese crystals as a defect, they are a natural part of the aging process of cheese and can even be a sign of quality. They add a unique texture and pleasant crunch to aged cheeses, making them a desirable feature for cheese connoisseurs.
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Crystals are caused by natural chemicals and proteins breaking down over time as cheese ages
Cheese crystals are a sign of a well-aged piece of cheese, indicating a strong, robust flavor. They are caused by natural chemicals and proteins breaking down over time as cheese ages.
When cheese is made, proteins and fats group together in chains, forming the curds that are pressed into cheese and aged. As the cheese ages, these chains of fats and proteins break down and sometimes form crunchy cheese crystals. Cheese crystals vary in size, texture, and placement. They can be whitish, semi-solid to solid, slightly crunchy to gritty, and can form on the surface and inside of cheese.
There are two types of cheese crystals: tyrosine and calcium lactate. Tyrosine is a non-essential amino acid that your body uses to create chemicals like dopamine. It is involved in the pleasure center of your brain, so having tyrosine crystals in your cheese increases the perception of savoriness. Tyrosine crystals form mainly on the inside of cheese and are common in Swiss and Romano cheeses. They are hard and bright white.
Calcium lactate crystals, on the other hand, can be found on the interior or exterior of cheese. They are softer, less crunchy, and most commonly found on aged cheddar, although they may also be present in Parmesan and Gouda. Calcium lactate crystals form when good bacteria break lactose down into lactic acid. Then, the lactic acid combines with calcium to create calcium lactate crystals, giving cheese a pleasing crunch.
The formation of crystals can be influenced by various factors, such as the lactic acid content of the cheese, moisture level, choice of starter culture, and storage temperature. While some consumers associate crystals with quality, they are not considered desirable in all types of cheese. For example, in some cheeses, like industrial cheddar, they are seen as a production defect.
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Calcium lactate crystals form when good bacteria break lactose down into lactic acid
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. They are characteristic of many long-aged hard cheeses, such as comté, aged cheddar, grana cheeses like Parmesan, Grana Padano, pecorino romano, and old gouda. These crystals can consist of different substances, the most common being calcium lactate crystals, especially on younger cheeses.
The formation of calcium lactate crystals is influenced by various factors, such as the moisture on the surface of the cheese, which can be affected by loose-fitting packaging and temperature abuse. Additionally, the level of salt in the cheese and the method of its application play a significant role in determining the rate of lactose metabolism and the balance of bacteria in the maturing cheese.
While calcium lactate crystals are commonly associated with cheese, they also have important applications in medicine and food science. In medicine, calcium lactate is used to treat calcium deficiencies and hypocalcaemia. It is considered a safe source of calcium in supplements and has been found to improve bone strength, oral health, and blood pressure. In food science, calcium lactate is used as a food additive to stabilize, thicken, flavour, firm, or leaven foods. It is also used in water treatment facilities and added to animal feed.
It is worth noting that excess intake of calcium lactate may result in hypercalcemia, a condition characterized by dangerously high blood levels of calcium, which can lead to potential heart or kidney problems. Therefore, it is important to adhere to the recommended daily intake levels to avoid any adverse health effects.
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Tyrosine crystals are a sign of a well-crafted, well-maintained, well-aged piece of cheese
The presence of tyrosine crystals in cheese is an indication of a well-crafted, well-maintained, and well-aged piece. Cheese crystals are a natural part of the aging process, and tyrosine crystals specifically form when proteins in the cheese are broken down during aging. Tyrosine is an amino acid, or a building block of proteins, and is created when the microbe Lactobacillus helveticus breaks down protein chains into amino acids. As the tyrosine builds up, it crystallizes.
Tyrosine crystals are usually found on the inside of the cheese, and are bright white and hard in texture. They are flavourless and do not contribute to the savouriness of the cheese. Instead, they contribute to texture, giving hard cheeses a pleasant crunch. They are most commonly found in Swiss, Parmesan, Romano, and Gouda cheeses.
The presence of crystals in cheese is generally a positive sign, indicating a well-aged piece with a strong, robust flavour. However, in some cheeses, like industrial cheddar, they are considered a production defect. The formation of crystals can be influenced by factors such as the lactic acid content of the cheese, the cheese's moisture level, the choice of starter culture, and the storage temperature.
While the presence of tyrosine crystals is a sign of quality in terms of aging and craftsmanship, they are not a defining feature of all cheeses, and some excellent cheeses do not form crystals.
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Crystals add a slight and pleasant crunchiness, a desirable trait in aged cheeses
Cheese crystals are a sign of a well-crafted, well-maintained, and well-aged piece of cheese. They are formed by the natural breakdown of chemicals and proteins over time as the cheese ages. As the cheese ages, the culture breaks down the lactose in the cheese and produces lactic acid. As the lactic acid levels rise, they bind with calcium ions, forming calcium lactate. As the calcium lactate levels increase, they crystallize and become visible as the whitish, semi-solid to solid, slightly crunchy crystals characteristic of many long-aged hard cheeses.
The presence of crystals usually indicates a well-aged piece of cheese with a strong, robust flavor. They can form on the surface of cheeses where moisture collects, and their presence is influenced by factors such as the lactic acid content of the cheese, the cheese's moisture level, the choice of starter culture, and the storage temperature.
There are two main types of cheese crystals: tyrosine and calcium lactate. Tyrosine is a non-essential amino acid that your body uses to create chemicals like dopamine. It is involved in the pleasure centre of the brain, so having tyrosine crystals in your cheese increases the perception of savoriness. Tyrosine crystals are usually found on the inside of the cheese and are common in Swiss, Italian, Dutch, and Alpine-style cheeses, as well as Romano and Parmesan. They have a bright white colour and a hard texture.
Calcium lactate crystals, on the other hand, can be found on the interior or exterior of the cheese. They are softer, less crunchy, and most commonly found on aged cheddar, although they may also be present in Parmesan, Gouda, Colby, and other cheeses. They tend to form where moisture is present, such as between the cheese and its packaging.
Both types of crystals add a slight and pleasant crunchiness, a desirable trait in aged cheeses. They are safe to eat and are not mould. In fact, most cheese lovers view the presence of crystals as a positive sign that they are about to eat a delicious, aged cheese.
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Frequently asked questions
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. They are caused by natural chemicals and proteins breaking down over time as cheese ages.
Yes, cheese crystals are safe to eat and are not mould. They are a natural part of the aging process, although the cheese doesn't necessarily have to be aged for a long time.
Cheese crystals are characteristic of many long-aged hard cheeses. Hard cheeses where cheese crystals are common and valued include comté, aged cheddar, grana cheeses like Parmesan, Grana Padano, and pecorino romano, as well as old gouda.
