Frederic Melton
If you've ever peeled open a block of cheddar cheese and noticed white spots, you might be curious as to what they are. The good news is that these spots are usually not mould. In fact, they are most likely calcium lactate spots, or cheese crystals, which are a natural calcium buildup that occurs during the ageing process. These crystals are commonly found on hard cheeses like cheddar, aged gouda, and gruyere, and are formed when lactic acid interacts with the cheese's calcium. Many cheese lovers appreciate the presence of these crystals, as they indicate that the cheese is well-aged and is bound to have a delicious, crunchy texture.
| Characteristics | Values |
|---|---|
| Appearance | White spots/deposits |
| Texture | Hard |
| Type of Cheese | Cheddar, Gouda, Gruyere, Parmigiano Reggiano, Parmesan |
| Cause | Calcium lactate, tyrosine or leucine crystals |
| Formation | Interaction of lactic acid and calcium |
| Age of Cheese | Well-aged |
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What You'll Learn
- White spots could be crystals, a sign of a well-aged cheese
- Calcium lactate spots are common on hard cheeses like cheddar
- White spots could be mould, check if it is soft or raised
- Crystals are desirable, and often referred to as flavour crystals
- Soft cheeses don't get these spots due to their higher water content
White spots could be crystals, a sign of a well-aged cheese
Don't be so quick to throw away your cheese if you spot white spots on it! These spots may not be mould, but rather crystals—a sign of a well-aged cheese.
Crystals on cheese are desirable. They are naturally forming calcium lactate spots, also known as cheese crystals. Calcium lactate is a natural calcium buildup that occurs during the ageing process and sometimes becomes visible on the surface of the cheese. Hard cheeses like cheddar, aged gouda, and gruyere commonly have these spots because they have less water content. Softer cheeses like mozzarella don't get these white marks because their higher water content prevents the lactate from being seen.
How can you tell if the white spots on your cheese are crystals? It often comes down to how the marks look and feel. If they are mould, they will be soft and raised. Calcium lactate crystals, on the other hand, will feel coarse to the touch and be more engrained in the cheese. Another trick is to take a knife and scrape the surface of the cheese. If the white part flakes off, it's likely calcium lactate.
If you have bitten into an aged gouda, cheddar, or parmesan and felt a satisfying crunch, then you have experienced these crystals. People often seek out cheeses with these "salt crystals", which are referred to in the industry as "flavour crystals". The sight of these crystals is a sign that you've found a flavorful cheese.
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Calcium lactate spots are common on hard cheeses like cheddar
Calcium lactate spots, also known as cheese crystals, are indeed common on hard cheeses like cheddar. They are formed when lactic acid interacts with the cheese's calcium. This process occurs during an earlier stage of proteolysis when lactose is still present in the liquid milk that will be fermented into cheese. As the bacterial culture consumes all the lactose, or milk sugar, in the milk, they produce lactic acid. Calcium lactate is a byproduct of the interaction between this lactic acid and calcium carbonate in the cheese over time.
Calcium lactate spots are a sign that your cheese is well-aged and has a more developed flavor profile. They are often found on the outside of rindless cheddars as they age and can also form on the inside of the cheese. While they may appear as white spots, they will feel coarse and be more engrained in the cheese compared to mold, which will be soft and raised.
It's important to distinguish calcium lactate from mold, as you wouldn't want to consume mold for health and flavor reasons. A simple way to differentiate the two is to scrape the surface of the cheese with a knife. If the white part flakes off, it's likely calcium lactate. Additionally, calcium lactate spots are usually found on harder cheeses like cheddar, while softer cheeses like mozzarella are less likely to have these spots due to their higher water content.
Cheese crystals, including calcium lactate spots, are characteristic of many long-aged hard cheeses. Besides cheddar, they are also commonly found on aged gouda, gruyere, and various grana cheeses like Parmesan, Grana Padano, and pecorino romano. These crystals are sought after by cheese enthusiasts as they indicate a well-aged cheese with a unique texture and flavor.
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White spots could be mould, check if it is soft or raised
If you notice white spots on your cheddar cheese, it could be mould. However, it is important to check whether these spots are soft or raised, as this will help you determine if it is indeed mould or something else.
Mould on cheese is typically characterised by a soft texture, and it may appear as a raised mass on the surface. If you find that the white spots on your cheese are soft and raised, it is likely mould, and it is recommended to cut it off the cheese firmly.
On the other hand, if the white spots are hard and feel coarse to the touch, they are most likely calcium lactate crystals, also known as cheese crystals. These crystals are a natural occurrence in aged cheeses, formed when lactic acid interacts with the cheese's calcium. Cheddar, being a hard cheese, is particularly susceptible to the formation of these crystals during the ageing process.
Calcium lactate crystals are highly sought after by cheese connoisseurs as they indicate a well-aged cheese with a delightful texture and flavour. They are commonly found on other hard cheeses such as aged gouda and gruyere. So, if you encounter white spots on your cheddar that are hard and grainy, you can rest assured that your cheese is of excellent quality and safe to consume.
To further distinguish between mould and calcium lactate crystals, you can try scraping the surface of the cheese with a knife. If the white substance flakes off easily, it is most likely calcium lactate. However, if it remains soft and intact, it is likely mould.
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Crystals are desirable, and often referred to as flavour crystals
The white spots on your cheddar cheese are desirable and are often referred to as flavour crystals. These crystals are a sign of a well-aged cheese and indicate a flavourful cheese. The crystals are coarse to the touch and are usually engrained in the cheese. They are formed due to the interaction of lactic acid with the cheese's calcium. This process occurs during the aging of the cheese, and the calcium lactate spots are a natural calcium buildup that occurs over time.
Crystals are distinct from mould in terms of texture. While mould is soft, crystals are hard. If you are unsure, you can scrape the surface of the cheese with a knife. If the white part flakes off, it is likely calcium lactate. The presence of crystals in cheese is often desirable, and they are commonly found in aged hard cheeses like cheddar, gouda, gruyere, and parmesan.
The two families of crystals that form in cheese are tyrosine or leucine crystals and salt crystals. Tyrosine and leucine crystals are the ones that people usually refer to as "flavour crystals". They indicate a well-aged cheese and a cheese with a unique texture. While a cheese may taste salty and have crystals in it, that does not mean the crunchy bits are salt.
Salt crystals are the other family of crystals, but they are not usually what people are looking for when they ask for "salt crystals". These crystals may be present in a cheese that tastes salty, but they are not the cause of the salty taste. The white crystals or layer of white film on the cheese are a sign of naturally forming calcium lactate spots, which are a result of the aging process.
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Soft cheeses don't get these spots due to their higher water content
The white spots on cheddar cheese are crystals, which are a desirable attribute in certain aged cheeses. These crystals 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. This results in the formation and growth of crystals, leading to white spots or lines on the cheese's exterior.
While these crystals are common in aged cheddars and other hard cheeses, soft cheeses typically do not exhibit these spots due to their higher water content. In lower-moisture cheeses, such as cheddar, the movement of moisture facilitates the transport of calcium and lactate to existing crystals, enabling their growth and visibility. Soft cheeses, on the other hand, tend to have higher moisture content, which prevents the concentration of calcium and lactate from reaching levels necessary for crystal formation.
Additionally, the type of cheese milk used in soft cheeses can contribute to their lower likelihood of crystal formation. For instance, if nonfat dry milk powder or condensed milk is added in excessive amounts, it can lead to the fermentation and accumulation of excessive lactate. This process is more common in lower-moisture cheeses like cheddar.
The texture of crystals also varies depending on their composition. Tyrosine crystals, for example, are typically hard and crunchy, while calcium lactate crystals are softer and sometimes powdery or flaky. The higher water content in soft cheeses may also contribute to a more diffuse crystal formation, making them less noticeable.
Furthermore, the aging process plays a role in crystal development. As cheese ages, it loses moisture, and its protein structure undergoes changes. This can lead to the breakdown of amino acid chains, resulting in the formation of organic crystals. Soft cheeses, due to their higher moisture content, may not undergo the same degree of protein breakdown, reducing the likelihood of crystal formation.
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Frequently asked questions
White spots on cheddar cheese are usually calcium lactate spots, also known as cheese crystals. They are a natural calcium buildup that occurs during the aging process and are commonly found on hard cheeses.
Mold will be soft and raised, whereas calcium lactate will feel coarse and be more engrained in the cheese. If you scrape the surface with a knife and the white part flakes off, it's likely calcium lactate.
Yes, calcium lactate spots are safe to eat and indicate that your cheese is well-aged and likely to have a good flavor.
Softer cheeses like mozzarella don't get these white marks due to their higher water content, which prevents the lactate from being seen. Harder cheeses with less moisture are more prone to developing these spots.
In addition to calcium lactate crystals, tyrosine or leucine crystals can also form in cheeses like cheddar, creating a crunchy texture that is desirable to many cheese enthusiasts.
