Andy Montoya
Cheddar cheese is known for its vibrant orange hue, but sometimes this colour can fade, leaving a white residue. This phenomenon is known as tyrosine crystallization, a natural process where the amino acid tyrosine, which is naturally present in cheese, crystallizes and forms visible white particles. This process is accelerated by several factors, including aging, as the enzymes in aged cheese break down proteins, releasing tyrosine. This process is more pronounced in long-aged cheeses. In addition to tyrosine crystallization, the white substance on cheddar cheese can also be calcium lactate, a natural byproduct of the cheesemaking process, which becomes visible on the surface of aged cheese.
| Characteristics | Values |
|---|---|
| Appearance | White particles, spots, speckles, or a snowy coat |
| Cause | Tyrosine crystallization, a natural process |
| Composition | Crystallized tyrosine, a harmless amino acid; also known as calcium lactate, a natural byproduct of the cheesemaking process |
| Texture | Hard, gritty, or powdery |
| Flavor | Sharp and tangy; may have a more robust flavor |
| Edibility | Safe to eat; can be used in cooking, as a garnish, or in sandwiches |
| Prevention | Store properly, avoid moisture, eat promptly, and use a cheese grater |
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What You'll Learn
Tyrosine crystallization
Cheddar cheese turning white is a result of tyrosine crystallization, a process that occurs during the aging of cheese. Tyrosine crystallization is when proteins in the cheese are broken down, releasing an amino acid called tyrosine, which then clusters together to form crystals. This process is known as proteolysis and results in the formation of flavor crystals that give aged cheeses their distinctive crunch.
Tyrosine crystals are usually found in cheeses like Parmesan, Romano, Swiss cheeses, and sometimes in Gouda and Cheddar. These crystals are firmer, have a bright white color, and are typically found in the interior of the cheese. On the other hand, calcium lactate crystals, which are softer and less crunchy, are more commonly found on the outer surface of aged cheddars, although they can also be present in other cheeses such as Parmesan and Gouda.
The formation of crystals is influenced by several factors, including the lactic acid content of the cheese, moisture level, choice of starter culture, and storage temperature. These factors promote crystal growth and contribute to the crystallization process. The presence of crystals in cheese is becoming more appreciated by consumers, who often seek out cheeses with these "salt crystals," believing them to indicate a flavorful and well-aged cheese.
While the crystals themselves may not have a strong flavor, their presence enhances the texture and eating experience of the cheese. The crunchiness of tyrosine crystals, in particular, is sought after by cheese enthusiasts. The process of tyrosine crystallization is still not fully understood, but it is believed to be linked to the activity of the culture Lactobacillus helveticus, which is added to certain cheeses to encourage flavor formation.
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Calcium lactate
Cheddar cheese turning white is a sign of a well-aged piece of cheese. The white substance is usually calcium lactate, a natural calcium buildup that occurs during the aging process. As cheese ages, the culture breaks down the lactose in the cheese and produces lactic acid. The lactic acid then binds with calcium ions to form calcium lactate. As the levels of calcium lactate rise, they eventually crystallize and become visible as white crystals on the surface of the cheese. These crystals have a powdery look and feel to them and can also be found throughout the interior of the cheese. They occur predominantly along the edges of the plastic touching the cheese and on any uneven surfaces on the exterior.
While calcium lactate crystals are predominantly found on the surface of the cheese, tyrosine crystals are more commonly found on the cut surfaces and in the eyes of certain cheeses. Tyrosine crystals are also responsible for the white spots found in aged Gouda, Gruyere, or Parmigiano Reggiano cheeses. These crystals give these cheeses their distinctive crunchy texture.
The presence of crystals in cheese is generally considered desirable as it indicates a well-aged cheese with a strong and robust flavor. However, it is important to distinguish between crystals and mold. If you see white spots on your cheese, touch them to see if they are hard or soft. Hard spots indicate the presence of crystals, while soft spots indicate mold. While mold can be cut off firm cheeses, it is generally advisable to discard soft cheeses with mold.
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Cheese ageing
Not all cheeses require ageing, but for those that do, the ageing period is critical to achieving their unique texture and flavour. For example, Swiss cheese develops its distinctive holes during the ageing process. Similarly, the formation of crunch crystals, or tyrosine, in aged cheeses like Cheddar, Gouda, and Parmesan contributes to their texture.
During the biological process of ageing, the first curd created by rennet contains long-chain proteins that break down into amino acid compounds through proteolysis. This process gives certain cheeses fruity, nutty, or smoky flavours. The introduction of additional bacterial factors, such as mould cultures, during the ageing process adds variety to the cheese's characteristics.
The environmental factors of humidity and temperature play a crucial role in the ageing process, often referred to as "terroir". A cool, damp environment with high humidity and temperatures around 50 degrees Fahrenheit is ideal for cheese ageing. Different styles of cheese may require staged ageing, where they are moved between different environments to achieve the desired characteristics.
Cheese can be aged at home in a regular refrigerator, although the lower temperature will slow down the ageing process. To maintain proper humidity, cheese should be stored in an airtight container with 40% cheese and 60% empty space. A paper towel dampened with water can be added to the container to increase humidity if needed.
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Texture and flavour changes
Cheddar cheese is known for its rich and creamy texture and sharp, tangy flavour. However, as it ages, its texture and flavour change. Young cheddar has a smooth and slightly elastic texture that becomes more crumbly as it matures. This transformation is due to the breakdown of proteins and fats in the cheese during the ageing process. The crumbly texture of aged cheddar adds a delightful complexity to its overall eating experience, making it a favourite among cheese connoisseurs.
The flavour of cheddar cheese also evolves as it matures. The bacteria inside the cheese, as well as any bacteria that were in the milk, undergo anaerobic respiration, turning the complex sugars and tastes locked away in the cheese into palatable flavours that we can sense. The longer the cheese matures, the more time the bacteria have to work on these flavour-enhancing processes.
In addition to the impact of bacteria, other factors can influence the flavour of cheddar cheese. Salt is added to the cheese, contributing significantly to its flavour. The size of the curds also plays a role, as larger curds can result in less dense cheese. The process of "cheddaring", where the curds are cut and pressed together, gives cheddar cheese its distinctive texture and name.
The colour of cheddar cheese can vary from white to pale yellow or orange, depending on the presence of additives like annatto, a natural dye. While traditional cheddar cheese is white, consumers often associate the vibrant orange colour with this popular variety. The ageing process can also affect the colour of the cheese, as calcium lactate, a natural calcium buildup, can form on the surface, giving it a whiter appearance.
The texture and flavour of cheddar cheese are not just influenced by age and bacteria but also by its origin. Farmhouse cheeses made from raw milk have been found to have more intense flavours than conventional products, sometimes with atypical flavours like rancid, bitter, or unclean. In contrast, factory-made cheeses tend to have more consistent flavours, with little distinction between samples from different geographic regions.
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Crystallization prevention
Cheddar cheese turning white is a result of crystallization. While some consumers may be deterred by the appearance of crystals, assuming it to be mould, crystals are a natural part of the aging process and are safe to consume. In fact, many cheese lovers view crystals as a positive sign of a well-aged cheese. These crystals are called "cheese crystals" or "flavour crystals" and are scientifically known as calcium lactate crystals and tyrosine crystals.
Crystals are a result of an imbalance in solubility. They are formed when the concentration of a product, such as a salt like calcium lactate or an amino acid like tyrosine, exceeds the maximum solubility within the moisture phase of a cheese. The moisture movement in cheese facilitates the transport of calcium and lactate to existing crystals, allowing them to grow and become visible.
To prevent crystallization, several measures can be taken:
- Avoid excessive lactate levels in cheese by washing or rinsing the curd.
- Remove more calcium during the manufacturing process so that less is left in the cheese to form crystals.
- Ensure tight packaging of the cheese to avoid moisture accumulation, which can accelerate crystal formation.
- Avoid conditions that cause the cheese to release moisture, such as low pH and warm temperatures, including heat generated by light exposure.
- Control the lactic acid content of the cheese, the moisture level, the choice of starter culture, and the storage temperature, as these factors can promote crystal growth.
- The Wisconsin Center for Dairy Research is investigating the potential use of membrane filtration to control crystallization.
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Frequently asked questions
Cheddar cheese turning white is due to a phenomenon known as tyrosine crystallization. Tyrosine is an amino acid that is naturally present in cheese and forms visible white particles under certain conditions.
Yes, white cheddar cheese is safe to eat. The white particles are simply crystallized tyrosine, a harmless amino acid. However, the texture and flavour of the cheese may be altered.
White cheddar cheese can be used in cooking, as a garnish, or in sandwiches. It is best used in dishes where the texture is less noticeable, such as soups, sauces, or casseroles.
While it is not possible to completely prevent tyrosine crystallization, you can minimize its occurrence by storing cheese properly, avoiding moisture, eating cheese promptly, and using a cheese grater.
White spots on cheese can also be calcium lactate crystals, a natural byproduct of the cheesemaking process. Calcium lactate is a sign of a well-aged cheese and is often referred to as "flavour crystals".
