Kamil Perry
White cheddar cheese is a popular variety of cheese, but it can sometimes be affected by mould. While some moulds are harmless, others can compromise the taste of the cheese. In addition to mould, white cheddar cheese can also develop white calcium lactate crystals, which are harmless and even desirable to some. These crystals are common in aged cheddars and other hard cheeses such as gouda and parmesan.
| Characteristics | Values |
|---|---|
| Colour | White |
| Texture | Wispy |
| Type | Calcium lactate crystals |
| Taste | Salty |
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What You'll Learn
Calcium lactate crystals can form on the surface of white cheddar cheese
Moulds that are a part of the cheesemaking process are integral to the flavour and texture of the finished cheese. However, mould that grows on a chunk of cheese in your fridge may compromise the flavour of the cheese. Most moulds are not harmful, but it is not necessarily desirable to eat them.
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Tyrosine crystals form only in the interior of a cheese
The white stuff growing on your cheese is not always mould. In fact, crystals can form on the surface or interior of cheese. These are usually calcium lactate crystals, which are common in cheddar, gouda and parmesan. They are harmless and even desirable, adding a satisfying crunch to your bite.
Tyrosine crystals, on the other hand, form only in the interior of a cheese. They are common in Parmigiana Reggiano or Romano and sometimes found in Gouda. These crystals are not usually found in cheddar.
Moulds that are a part of the cheesemaking process are integral to the flavour and texture of the finished cheese. However, mould that grows on cheese that has been forgotten in the fridge may compromise its taste. While most moulds are harmless, it is not recommended to eat them.
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White moulds are well-manicured coifs of bloomy-rind cheese
If you are concerned about mould on your cheese, it is important to note that most moulds are not going to hurt you. However, mould can compromise the taste of your cheese, so it is best to avoid eating mouldy cheese if possible.
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Mould can compromise the taste of cheese
Some moulds are integral to the cheesemaking process, and therefore the flavour of the finished product. However, moulds that grow on cheese that has been forgotten about in the fridge can change the taste of the cheese, and it may not taste as it was intended to.
Some cheeses, such as aged cheddars, can develop calcium lactate crystals, which are harmless and even desirable to some. These crystals are now considered a positive feature by cheese producers, who try to encourage their formation.
While moulds such as Aspergillus niger are rare on cheese, they can be harmful. Therefore, it is important to be aware of the potential risks of consuming mouldy cheese.
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Aspergillus niger is a rare black-grey mould that can form on cheese
Aspergillus niger is a dark black-grey mould that can form on cheese, such as cheddar. It is one of the few types of mould that are considered quite rare. While most moulds are harmless, it doesn't mean that you should eat them. The mould that grows on cheese can alter the flavour and texture of the cheese, even if it doesn't taste unpleasant.
Aspergillus niger is a mould that can develop on cheese and is characterised by its dark black-grey colouration. It is considered a rare occurrence on cheese, and its presence can impact the sensory qualities of the cheese. While most moulds are not harmful, it is generally not advisable to consume them. The mould can affect the flavour and texture of the cheese, even if it doesn't taste unpleasant to some individuals.
Aspergillus niger is a rare mould that can form on cheese, presenting as dark black-grey patches. It is one of the few moulds considered uncommon on cheese. Although most moulds are not harmful, it is generally not recommended to consume them. Aspergillus niger can alter the flavour and texture of the cheese, even if it doesn't taste unpleasant to some palates.
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Frequently asked questions
No, these are harmless calcium lactate crystals.
Yes, they are safe to eat and some people even enjoy the crunch they add to the cheese.
They are white and can form on the surface or inside of the cheese.
Yes, tyrosine crystals can sometimes form on the interior of white cheddar cheese.
Yes, it is quite normal and even desirable for crystals to form on white cheddar cheese.
