Andy Montoya
Cheese is a beloved dairy product that is known for its diverse flavours, textures, and culinary applications. One intriguing aspect of cheese is the presence of crystals that form during the aging process, particularly in harder varieties. These crystals, often found in aged cheddars and goudas, are called calcium lactate or tyrosine crystals. They are flavourless, crunchy, and signify a well-aged cheese with a more developed flavour profile. Interestingly, the presence of these crystals in cheese leads us to the question of why cheese sometimes flakes like fish. Just as cheese can develop crystals, it can also exhibit flakiness, resembling the texture of fish flakes. This texture can be attributed to the formation of crystals and the aging process, which can cause the cheese to become drier and more brittle, leading to a flaky consistency.
| Characteristics | Values |
|---|---|
| Cheese flaking like fish | This is due to the presence of crystals, which are crunchy and flavourless |
| Types of crystals | Calcium lactate, tyrosine, leucine |
| Formation of crystals | Tyrosine crystals form as the cheese breaks down during the aging process. Calcium lactate forms during an earlier stage of proteolysis when lactose is still present in the liquid milk that will be fermented into cheese |
| Where are the crystals found? | Calcium lactate is found on the outside of a cheese, usually a cheddar. Tyrosine and leucine crystals are found on the inside of the cheese |
| Texture of crystals | Tyrosine crystals are hard and crunchy. Calcium lactate is slightly softer and powdery or flaky |
| Cheese with crystals | Aged cheddars, gouda, Gruyere, Parmigiano Reggiano |
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What You'll Learn
Calcium lactate crystals
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. The most common type of cheese crystal is the calcium lactate crystal, which is found especially in younger cheeses, on the surface, and in cheddar. Calcium lactate crystals are formed when the bacterial culture in the cheese consumes lactose, or milk sugar, and produces lactic acid. As the levels of lactic acid rise, they begin to bind with calcium ions, forming calcium lactate. As the levels of calcium lactate rise, they eventually crystallize and become visible.
While calcium lactate crystals are the most common type of cheese crystal, other types of crystals found in cheese include tyrosine crystals and leucine crystals. Tyrosine crystals are an amino acid that forms as the cheese breaks down and ages. They are famous for giving aged goudas their crunchy texture and can be found inside the cheese or around the holes inside. Leucine crystals have a similar effect but have a more diffused, smear-like appearance. Both types of crystals may be found in goudas, Alpine-style (Swiss) cheeses, and Grana-style cheeses.
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Tyrosine crystals
While tyrosine crystals are commonly found in harder, aged cheeses, they can also form in cheeses as early as 8-12 months into the aging process. These crystals are a result of the breakdown of proteins in the cheese by lactic acid bacteria, which convert the proteins into amino acids such as tyrosine and leucine.
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Leucine crystals
Cheese enthusiasts often enjoy the crunch and flavour that leucine crystals bring to the cheese. The American Cheese Society, for example, educates its judges on what to look for in crystallized cheeses, such as an even distribution of crystals and a pleasant crunch.
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Cheese as a treat for fish
Cheese is a beloved dairy product, and it seems that fish in aquariums also enjoy it as a snack! While cheese is not a natural meal for fish, most fish will gladly eat cheese if given the opportunity. However, it is important to offer it in moderation as a treat due to its high-fat content and low protein levels compared to fish food.
Cheese has a high-fat content, which is beneficial for fish, but it is not a substitute for high-quality flake food or pellets, which ensure your fish receives a balanced diet with sufficient nutrients, vitamins, and minerals. The high-fat content of cheese means that it can be a healthy treat for your fish, but only in small amounts. Overindulging your fish in cheese can cause digestive problems.
Cheddar, mozzarella, and cream cheese are some of the most popular types of cheese fed to fish. These cheeses can be offered in small pieces or as a cheese spread added to their regular meals. Cheese can also be used to help your fish recover from sickness or as a reward for good behavior.
Some fish, like guppies, can eat a variety of foods, including meat, vegetables, and fruit, making them more adaptable to cheese as an occasional treat. Cory Catfish can also eat cheese in moderation. However, it is important to remember that fish have high protein requirements, and cheese may not be able to meet those needs as a main food source.
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Calcium phosphate, Ikaite, and Struvite crystals
Calcium phosphate crystals are typically found under the rinds of bloomy-rind cheeses, such as Brie or Camembert, and help these cheeses become softer as they ripen. They are formed when calcium combines with other components, such as lactate, to create calcium lactate crystals.
Ikaite crystals, on the other hand, are formed from calcium carbonate. They are found in washed-rind cheeses, contributing to the gritty texture of the rind. Washed-rind cheeses, also known as ""smear-ripened" cheeses, fall into the mold-ripened category due to their rinds being created by a complex ecosystem of molds and yeasts.
Struvite crystals are derived from magnesium ammonium phosphate. They are also commonly found in washed-rind cheeses, adding to the grittiness of the rind. Struvite crystals form when ammonia, produced by the smear bacteria present on these cheeses, combines with magnesium and phosphate.
The presence of these crystals in cheese is generally considered a positive indicator of aging and flavor development. They are safe to consume and add a crunchy texture to the cheese.
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Frequently asked questions
Cheese can flake due to the formation of calcium lactate crystals, also known as "cheese crystals." These crystals form naturally during the aging process and are commonly found in aged cheddars and gouda. They are safe to consume and indicate a well-aged, flavorful cheese.
In addition to calcium lactate, tyrosine and leucine crystals can also cause flaking. Tyrosine crystals give aged gouda its signature crunchy texture and are found in the holes and paste of the cheese. Leucine crystals have a similar effect but are more diffused. Both types of crystals are prevalent in Alpine-style (Swiss) and Grana-style cheeses.
To distinguish between crystals and mold, touch the white substance. If it feels hard, it is likely to be crystals, while a soft texture suggests mold. Mold can be cut off firm cheeses, but crystals are considered a desirable trait, enhancing the cheese's texture and flavor.
Absolutely! Cheese crystals are safe to consume and are a sign of a well-aged cheese. They do not have a distinct taste but add a crunchy texture to the cheese. Cheese crystals are sought after by cheese enthusiasts and are considered a treat.
