Patrick Oconnell
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. They are the result of chemical and protein breakdowns that occur over time. The crystals are usually a sign of a well-crafted, well-maintained, and well-aged piece of cheese. The crystals can consist of different substances, with the most common type being calcium lactate crystals, especially in younger cheeses and on the surface of cheddars.
| Characteristics | Values |
|---|---|
| Reason | Chemical and protein breakdowns |
| Formation | Over a long period of time |
| Appearance | White, semi-solid to solid, crystalline spots, granules, and aggregates |
| Taste | Salty |
| Texture | Crunchy to gritty |
| Type of Cheese | Long-aged hard cheeses |
| Examples of Cheese | Comté, aged cheddar, grana cheeses like Parmesan, Grana Padano, pecorino romano, old gouda, parm, alpine styles, cheddar |
| Type of Crystals | Calcium lactate, tyrosine, leucine, calcium phosphate, ikaite, struvite |
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What You'll Learn
Crystals in cheese are formed by chemical and protein breakdowns
Crystals in cheese are formed due to chemical and protein breakdowns during the aging process. These breakdowns cause molecules to stick together and crystallize. The crystals can vary in size, texture, and placement depending on the cheese.
The two main types of crystals found in cheese are true crystals, such as table salt, and polycrystals, like ice. Both types of crystals can be found in cheese, but the term "crystal" is often used to refer to both. The formation of crystals in cheese is influenced by various factors, including the ingredients used and the cheesemaking process.
One of the most common types of crystals found in cheese is calcium lactate. It is formed when the culture breaks down lactose in the cheese, producing lactic acid. As the levels of lactic acid rise, they bind with calcium ions to form calcium lactate. Over time, as the levels of calcium lactate increase, they eventually crystallize and become visible as white, crunchy crystals. Calcium lactate crystals are especially common in younger cheeses and on the surface of cheddars.
Another type of crystal found in cheese is tyrosine, an amino acid that forms as the cheese ages and breaks down. Tyrosine crystals are often linked to the activity of the culture Lactobacillus helveticus, which is added to certain cheeses to enhance flavor formation. These crystals can be found on the cut surfaces of cheeses and are famous for their presence in the eyes of certain varieties. They are commonly found in aged Italian, Dutch, and Swiss-style cheeses, such as Gouda, Alpine-style cheeses, and Grana-style cheeses.
The presence of crystals in cheese is generally considered a positive indicator of a well-aged and flavorful product. The crystals add a crunchy texture and are associated with a robust and complex flavor profile. However, in some cheeses, like industrial cheddar, they may be considered a production defect.
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Calcium lactate crystals are a common type found in cheese
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. They are a sign of a well-aged piece of cheese that will have a strong, robust, and complex flavor. They can form on the outside of rindless cheeses as they age, and they can also be found on the cut surfaces of cheeses.
Calcium lactate crystals are a common type of crystal found in cheese. They are the calcium salt of lactic acid. As cheese ages, the culture breaks down the lactose in the cheese and produces lactic acid. As lactic acid levels rise in the cheese, they can begin to bind with calcium ions, forming calcium lactate. As the calcium lactate levels increase, they will eventually reach a point where they crystallize and become visible as the crystals. Calcium lactate crystals are especially common on younger cheeses and on the surface of cheddars. They are also prevalent in gouda, where they start forming at about 8-12 months.
The presence of crystals in cheese is influenced by various factors, including the ingredients used and the cheesemaking process. Crystals can form due to chemical and protein breakdowns, and they can vary in size, texture, and placement depending on the cheese. While some people enjoy the crunch of crystals in their cheese, others may find it off-putting.
It is important to note that the crystals found in cheese are safe to consume and are not a sign of spoilage or contamination. In fact, they are often considered a sign of a well-crafted, well-aged, and flavorful cheese.
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Tyrosine crystals are another common type
The presence of crystals in cheese can be influenced by various factors, including the ingredients used and the cheesemaking process. Crystals can form on the surface or inside the cheese and can vary in size, texture, and placement depending on the type of cheese. While some people enjoy the crunchy texture and flavour that crystals provide, others may find it off-putting.
It is important to note that crystals in cheese are generally safe to consume and are not a cause for concern. However, if you are unsure or have concerns about the crystals in your cheese, it is always recommended to seek advice from a reliable source or a cheese specialist.
The science behind cheese crystallization is complex, and it involves understanding the dynamics of molecules and their behaviour under different conditions. The formation of crystals in cheese can be likened to the process of shaking a box of Legos. As more Legos are added to the box and it is shaken vigorously, the likelihood of the Legos sticking together and forming structures increases. This analogy helps illustrate how molecules in cheese can come together and crystallize under certain conditions.
In conclusion, tyrosine crystals are a common occurrence in certain types of cheese, particularly aged varieties. They contribute to the texture and flavour profile of the cheese and are valued by cheese enthusiasts. The presence of crystals can be influenced by various factors, and they serve as an indication of the cheese's ageing process and potential flavour development.
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Crystals indicate a well-aged piece of cheese
Crystals in cheese are a sign of a well-aged, flavorful piece. They are a result of chemical and protein breakdowns that occur over a long period of time. The process of crystallization is complex, but it can be simply understood as molecules sticking together. As cheese ages, the culture breaks down the lactose, producing lactic acid. As lactic acid levels rise, they bind with calcium ions to form calcium lactate. Eventually, the calcium lactate levels rise and crystallize, becoming visible as the crunchy crystals in the cheese.
The presence of crystals in cheese usually indicates a well-aged piece with a strong, robust flavor. These crystals are often referred to as "flavor crystals" in the industry. They can vary in size, texture, and placement, depending on the cheese. The crystals can be found on the surface or inside the cheese, adding a crunchy texture to the cheese.
The type of crystal that forms in cheese depends on the amino-acid chain that broke up to create it. For example, tyrosine crystals are common in aged Goudas, giving them their famous crunchy texture. They can grow inside the cheese or around the little holes. Leucine crystals have a similar effect but appear as a smear. Both types of crystals may be found in Alpine-style (Swiss) cheeses and Grana-style cheeses, such as Parmigiano Reggiano.
The presence of crystals in cheese is influenced by various factors, including the ingredients used and the cheesemaking process. Calcium lactate crystals, for example, are influenced by intrinsic factors in the cheese. On the other hand, tyrosine crystal formation is linked to the activity of the culture Lactobacillus helveticus, which is added to certain cheeses to encourage flavor formation.
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Crystals add extra crunch to cheese
Crystals in cheese, also known as "flavour crystals" or "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. They add a satisfying crunch to the cheese and indicate that the cheese will have a hearty and complex flavour. They are completely safe to eat and usually signify that a cheese is flavorful and well-aged.
The crystals are formed due to chemical and protein breakdowns over a long period of time. The science of proteolysis (dealing with proteins) is a little complicated, but it essentially involves the breakdown of proteins into amino acids. The crystals are formed by the accumulation of amino acids, which eventually crystallize. The type of organic crystal found in cheese is named after the amino-acid chain that broke up to create it. For example, tyrosine crystals are formed by the breakdown of proteins into the amino acid tyrosine. Leucine crystals have a similar effect but have a more diffused, smear-like appearance than tyrosine crystals.
The presence of crystals usually indicates a well-aged piece of cheese with a strong, robust flavour. They can be found in many aged Italian, Dutch, and Swiss-style cheeses, such as aged Gouda, alpine styles, cheddar, Parmigiano Reggiano, Grana Padano, and pecorino romano. In some cheeses, like industrial cheddar, they are considered a production defect.
The formation of crystals can be influenced by various factors, such as the ingredients used and the cheesemaking process. Calcium lactate crystals, for example, are influenced by intrinsic factors in the cheese, while tyrosine crystal formation is linked to the activity of the culture Lactobacillus helveticus, which is added to certain cheeses to encourage flavour formation.
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Frequently asked questions
The crystals found in cheese are called cheese crystals. They are usually amino acids, the building blocks of protein. These crystals are most commonly found in aged Italian, Dutch, and Swiss-style hard cheeses such as Parmesan, Grana Padano, and pecorino romano.
Yes, cheese crystals are safe to eat. They are usually a sign that a cheese is flavorful and well-aged.
Cheese crystals form during the aging process. As cheese ages, the culture breaks down the lactose in the cheese 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.
