Andy Montoya
If you've ever thrown out a block of cheddar because of white spots, you've likely wasted perfectly good cheese. While the white substance may look like mould, it is usually calcium lactate, a natural byproduct of the cheesemaking process. Calcium lactate is a result of the interaction between lactic acid and calcium ions present in milk. As cheese ages, moisture moves to the surface, and the lactate moves with it, becoming visible as powdery, crystal-like particles. Calcium lactate is completely harmless and can even indicate a well-aged cheese with a robust flavour.
| Characteristics | Values |
|---|---|
| Appearance | Powdery white crystals |
| Composition | Calcium lactate, tyrosine or leucine crystals |
| Texture | Coarse, like very fine sand |
| Taste | Flavourless |
| Smell | Not rotten |
| Safety | Harmless |
| Formation | Calcium ions in milk bind with lactic acid formed from lactose |
| Occurrence | Aged, hard cheeses with high moisture content |
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What You'll Learn
Calcium lactate crystals are harmless
It is understandable to be concerned about the white substance on your cheddar cheese. However, you can rest assured that this substance, known as calcium lactate crystals, is entirely harmless. In fact, calcium lactate is a natural byproduct of the cheese-making process and is a sign of a well-aged cheese.
Calcium lactate crystals are formed due to the interaction between lactic acid and calcium ions present in milk. During the aging process, water moves from the center of the cheese to the surface, taking calcium lactate with it. As the water evaporates, the calcium lactate is left behind, creating the characteristic powdery white crystals. This process is more common in hard cheeses with lower moisture content.
The presence of calcium lactate crystals is widely regarded as a positive indicator of flavor development. They are often referred to as \"flavor crystals\" by cheesemakers and enthusiasts. The crystals themselves are tasteless, but their presence signifies a rich, aged flavor that is sought after in aged cheeses.
It is important to distinguish calcium lactate crystals from mold. Mold on cheese is usually soft and fuzzy, and the cheese may emit a rotten odor. In contrast, calcium lactate crystals have a coarse, gritty texture similar to fine sand. If you encounter mold on your cheese, it is recommended to discard it or cut off the affected parts, ensuring that the knife does not come into contact with the mold.
In summary, the white substance on your cheddar cheese is most likely calcium lactate crystals, which are harmless and indicative of a well-aged, flavorful cheese. So, the next time you see those crystals, rejoice and indulge in the rich, tasty experience that your cheese has to offer!
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Tyrosine crystals are flavour crystals
The white stuff on cheddar cheese is usually calcium lactate, a natural byproduct of the cheesemaking process. 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. This process also pulls calcium lactate from the heart of the cheese to its surface, where it is left behind as a powdery substance when the water evaporates.
However, there is another type of crystal that can form on the inside of cheese, and that is tyrosine. Tyrosine crystals are flavour crystals. They are a sign of a well-aged cheese with a potentially robust flavour. This is why cheesemakers and aficionados refer to them as "flavour crystals". Tyrosine crystals are usually found on the inside of the cheese, not the surface, and they give the cheese a satisfying crunch. They are often found in aged gouda, cheddar, or parmesan.
While calcium lactate crystals are coarse and hard, like very fine sand, tyrosine crystals are hard and give the cheese a gritty texture. Both types of crystals are completely harmless. In fact, calcium lactate is widely used as a medication for treating calcium deficiency.
So, if you see white crystals on your cheddar cheese, don't worry! It's likely just tyrosine crystals, which are a sign of a delicious, well-aged cheese.
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Leucine crystals are also flavour crystals
Cheddar cheese is often noticed to have a chalky white substance on its surface. While it may look like mould, it is typically calcium lactate. Calcium lactate is a natural byproduct of the cheesemaking process, formed when the simple sugar lactose in milk breaks down into lactic acid and binds with calcium ions. This process results in the formation of calcium lactate crystals, which are coarse and hard in texture, resembling very fine sand.
As cheddar ages, it loses moisture, and the movement of water from the centre of the cheese to its surface brings calcium lactate along with it. When the water evaporates, the calcium lactate remains, manifesting as white crystals. These crystals are a sign of a well-aged cheese and are often referred to as "flavour crystals" by cheesemakers and aficionados. While they do not have a taste of their own, they indicate a rich, aged flavour.
Leucine crystals, specifically, are a type of flavour crystal that can form in aged cheeses like cheddar. Leucine is an amino acid that can develop from the bacteria Lactobacillus helveticus, which is added to some cheeses to enhance flavour. As the cheese loses moisture during the ageing process, leucine can appear as white crystals, similar to calcium lactate.
In addition to leucine and calcium lactate crystals, tyrosine crystals can also form in cheese. Tyrosine is another type of amino acid that develops from Lactobacillus helveticus bacteria. It typically appears as white crystals on the inside of the cheese rather than the surface.
It is important to distinguish between harmless crystals and mould when assessing the quality of cheese. Mould on cheese is usually soft and fuzzy, and the cheese may emit a rotten odour. If the white substance on your cheese is hard and coarse, it is likely leucine or calcium lactate crystals, which are safe to consume and indicate a well-aged, flavourful cheese.
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How to differentiate between calcium lactate and mould
The white substance on the surface of a block of cheddar or in pre-shredded varieties is usually calcium lactate, a safe and natural byproduct of the aging process. It is a sign of a well-aged cheese with a more developed and richer flavor profile. Calcium lactate appears as white specs, crystals, or a white film on the cheese surface and is usually found on the outside of a cheese, with tyrosine or leucine crystals on the inside. It is slightly softer and can be almost powdery or flaky when compared to tyrosine or leucine crystals.
On the other hand, mould on cheddar cheese typically resembles green fur. It is soft and raised on the surface of the cheese. To differentiate between calcium lactate and mould, you can run a knife over the white areas. If the white areas are textured, it is calcium lactate, and if it spreads, it is mould. Another test is to scrape the surface with a knife; if the white part flakes off, it is calcium lactate, while mould will likely fall apart.
Proper storage in plastic wrap can help prevent mould on cheddar cheese by maintaining its moisture content.
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How to differentiate between mould and crystals by touch
The presence of white spots on cheddar cheese can be worrying, but it is important to know that they are not always mould. These spots could be tyrosine crystals, leucine crystals, or calcium lactate crystals, which are formed when lactic acid interacts with the cheese's calcium.
Feel the texture: Mould will typically feel soft and may appear as a raised mass on the surface of the cheese. In contrast, crystals will feel hard, coarse, or rough to the touch. Crystals can give the cheese a bumpy or uneven texture.
Try the knife test: Use a knife to gently scrape the surface of the cheese. If the white substance flakes off easily, it is likely to be calcium lactate crystals. Mould, on the other hand, will tend to fall apart or be easily removed without much resistance.
Check the interior: Crystals can form on the inside and outside of the cheese. If the substance is only on the surface, it is more likely to be mould, and the cheese should be discarded.
While mould on cheese can be cut off from a firm cheese, crystals are a sign of a well-aged cheese that will add a unique texture and a pleasant crunch.
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Frequently asked questions
The white substance on the surface of cheddar cheese is typically calcium lactate, a natural byproduct of the cheesemaking process. It is harmless and even a sign of a well-aged cheese.
Calcium lactate is the result of lactic acid interacting with calcium. It is invisible in young cheeses and cheeses with high moisture content. However, as cheese ages and loses moisture, the calcium lactate moves towards the surface with the water and becomes visible as powdery, crystal-like particles.
Calcium lactate crystals are coarse and feel like very fine sand to the touch, whereas mould is soft and can stick up from the surface of the cheese like tiny hairs. Additionally, mouldy cheese will have a rotten smell, whereas calcium lactate is odourless.
Yes, tyrosine crystals can also form on the inside of cheese as it loses moisture. These are usually found in Italian, Swiss, and Dutch cheeses, and they contribute to flavour development.
According to the U.S. Department of Agriculture, it is safe to cut mould off hard cheeses and consume the remainder. Be sure to cut at least 1 inch (2.5 cm) around the mouldy area and ensure that the knife does not come into contact with the mould. However, if the cheese is soft, it is best to discard it entirely.
