Kamil Perry
Blue cheese is a variety of cheese characterised by its blue-green veins, which are caused by the presence of Penicillium roqueforti, a type of mould that requires oxygen to grow. The crunchiness in blue cheese is likely due to the presence of crystals, specifically calcium lactate crystals, which form naturally during the ageing process. These crystals are completely safe to eat and are an indicator of a well-aged and flavourful cheese.
| Characteristics | Values |
|---|---|
| Name | Calcium lactate crystals, also known as "cheese crystals" |
| Appearance | Tiny white specks |
| Taste | Safe to eat |
| Signification | Flavorful and well-aged cheese |
| Formation | Naturally during the aging process |
| Common Types of Cheese | Aged cheddars, aged Goudas, Cheddar, Parmesan, Gouda, Alpine-style (Swiss) cheeses, and Grana-style cheeses |
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What You'll Learn
The crunchy stuff is calcium lactate crystals
The crunchy stuff in blue cheese is most likely calcium lactate crystals, also known as "cheese crystals". These crystals are completely safe to eat and are a sign that the cheese is flavorful and well-aged. They form naturally during the aging process and are most commonly found in aged cheddars, as well as on the outside of rindless cheddars as they age. Calcium lactate crystals can also be found in other types of cheese, such as Gouda, Parmesan, and washed-rind cheeses.
Calcium lactate crystals form during an earlier stage of proteolysis, when lactose is still present in the liquid milk that will be fermented into cheese. They are softer and slightly powdery or flaky compared to other types of crystals found in cheese, such as tyrosine and leucine crystals. While tyrosine crystals will be found on the inside of the cheese, calcium lactate crystals are usually found on the outside. However, they can also form on the inside of the cheese in some cases.
The presence of calcium lactate crystals is often seen as a desirable feature in cheese. They are associated with a more developed flavor profile and are sought after by those who appreciate a crunchy texture in their cheese. In addition to providing a satisfying crunch, these crystals also indicate that the cheese has been properly aged, which contributes to its complex flavor and overall quality.
It is worth noting that there are two types of crystals that can form in cheese: one that is related to salt and the other referred to as "flavor crystals". While blue cheese may taste salty, the crunchy bits are not necessarily salt crystals. Instead, they are often the result of the aging process, which leads to the formation of calcium lactate crystals that provide the desired crunch and enhanced flavor.
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They are completely safe to eat
The crunchy stuff in blue cheese is completely safe to eat. These crunchy bits are tiny white specks, also known as "cheese crystals" or "flavour crystals". They are most likely calcium lactate crystals, which form naturally during the ageing process of cheese. Calcium lactate crystals are a sign that a cheese is well-aged and full of flavour. They are commonly found in aged cheddars, as well as other varieties of cheese such as Gouda, Parmesan, and Swiss cheeses.
While blue cheese does contain some moulds and mycotoxins, these are also safe to consume. The greenish-blue mould in blue cheese is called Penicillium roqueforti, which creates the characteristic blue veins in the cheese. This mould is responsible for the distinct flavour and aroma of blue cheese. While mycotoxins are present in the cheese, they are at low levels, and large quantities of cheese are rarely consumed, so the health risk is considered unlikely.
Blue cheese has a long history, with some of the earliest known varieties originating in ancient times. For example, the legend of Roquefort cheese dates back to the Hallstatt Period (800 to 400 BC), and Gorgonzola is said to have been created around AD 879. Today, blue cheese is mass-produced and widely consumed, with popular varieties such as Stilton, Roquefort, Gorgonzola, and Danish Blue known for their unique tastes and textures.
The process of making blue cheese involves specific steps and additional ingredients to achieve its distinctive properties. The production typically consists of two phases: the culturing of spore-rich inocula and fermentation for flavour development. The use of a Penicillium roqueforti inoculum is essential for creating the blue veins and characteristic flavour of blue cheese.
So, while the crunchy stuff in blue cheese may look unusual, it is perfectly safe to eat and is a sign of a well-aged, flavourful cheese. Enjoy your blue cheese without worry!
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They indicate a well-aged, flavourful cheese
The crunchy stuff in blue cheese, or any other cheese for that matter, is a good thing. These crunchy bits are crystals, specifically calcium lactate crystals, that form naturally during the aging process. They are completely safe to eat and are an indicator of a well-aged, flavourful cheese.
Calcium lactate crystals are commonly found in aged cheddars and on the outside of rindless cheddars as they age. They are softer and slightly powdery or flaky compared to other crystals that form in cheese, such as tyrosine or leucine crystals. These crystals are named after the amino-acid chain that broke up to create them. For example, tyrosine crystals give aged goudas their famous crunchy texture and are found on the inside of the cheese. Leucine crystals have a similar effect but are more diffused and smeared in appearance.
Gouda, Alpine-style (Swiss) cheeses, and Grana-style cheeses, such as Parmigiano Reggiano, Grana Padano, and Piave, may contain both tyrosine and leucine crystals. While calcium lactate crystals are a sign of a well-aged cheese, tyrosine and leucine crystals do not form on the outside of the cheese.
Calcium phosphate, ikaite, and struvite crystals are found on any "mold-ripened" cheese. These crystals contribute to the slight grittiness found in the rind of a bloomy rind cheese, like Brie or Camembert, or a washed-rind cheese, like Epoisses, Chimay, or Grayson. Washed-rind cheeses, also known as "smear-ripened cheeses," are considered mold-ripened because their rinds are formed by a complex ecosystem of molds and yeasts.
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Crystals form naturally during the aging process
The crunchy stuff in blue cheese, or any cheese for that matter, is most likely crystals. These crystals form naturally during the aging process and are completely safe to eat. In fact, they usually signify that a cheese is flavorful and well-aged.
Crystals are formed by amino-acid chains breaking up inside the cheese. Each type of crystal is named after the amino-acid chain that created it. For example, tyrosine crystals give aged goudas their famous crunchy texture. Leucine crystals have a similar effect but are more diffuse and smear-like in appearance. Both tyrosine and leucine crystals are found in goudas, Alpine-style (Swiss) cheeses, and Grana-style cheeses.
Calcium lactate crystals are another common type of crystal found in cheese. They frequently form on the outside of rindless cheddars as they age. They can also form on the inside of cheeses. Calcium lactate crystals are softer than tyrosine or leucine crystals and can sometimes be almost powdery or flaky in texture. They are a sign that a cheese has aged for a long time and should have a more developed flavor profile.
Calcium phosphate, ikaite, and struvite crystals are found in any "mold-ripened" cheese. They are responsible for the slight grittiness found in the rind of a bloomy rind cheese like Brie or Camembert, or a washed-rind cheese like Epoisses, Chimay, or Grayson.
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Calcium lactate crystals are found on the outside of a cheese
Blue cheese is made using a six-step process, similar to other varieties of cheese. However, additional ingredients and processes are required to give blue cheese its distinctive properties. The greenish-blue colour and mouldy aspect of blue cheese are a result of Penicillium roqueforti, a type of harmless mould that requires oxygen to grow. The mould also gives the cheese its characteristic aroma.
During the production process, an inoculum of Penicillium roqueforti is prepared. This mould is found naturally but is now often manufactured commercially. The mould is added to the cheese during the initial fermentation stage, which is carried out by lactic acid bacteria. As the cheese ages, the lactic acid bacteria are killed by the low pH, and the Penicillium roqueforti takes over, breaking down the lactic acid and maintaining a pH above 6.0.
Calcium lactate crystals are a common occurrence in aged cheeses, particularly in cheddars, and they are usually found on the outside of the cheese. These crystals form naturally during the ageing process and are completely safe to eat. In fact, their presence often indicates that a cheese is well-aged and likely to have a more developed flavour profile.
The crystals are soft and slightly powdery or flaky in texture, and they are one of two "families" of crystals that form in cheese. They are distinct from salt crystals, which are also sometimes found in cheese. Calcium lactate crystals are a desirable feature for many cheese enthusiasts, adding a satisfying crunch to the cheese-eating experience.
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Frequently asked questions
The crunchy stuff in blue cheese is likely calcium lactate crystals, also known as "cheese crystals." They are completely safe to eat and usually indicate that the cheese is flavorful and well-aged.
Yes, tyrosine crystals give aged goudas their famous crunchy texture. Leucine crystals have a similar effect but appear more diffused and smear-like. Calcium phosphate, Ikaite, and Struvite crystals can be found in any "mold-ripened" cheese.
The blue veins in blue cheese are caused by the mold Penicillium roqueforti, which requires oxygen to grow. The aged curds are pierced, creating air tunnels in the cheese, and the mold grows along the surface of the curd-air interface.
