Frederic Melton
Parmesan cheese is known for its distinctive texture and flavour, but what about those crunchy bits? These crunchy pieces are amino acid clusters called tyrosine, which form as the cheese ages. During the cheesemaking process, fats and proteins bind together, but as the cheese matures, the protein chains unravel and tyrosine molecules break free, resulting in those satisfying crunchy bits. These tyrosine deposits are not to be confused with the crunchiness found in some washed-rind cheeses, which is often due to residual salt crystals. So, the next time you bite into a rugged wedge of Parmesan and encounter that delightful crackly crunch, remember it's a sign of a well-aged cheese.
| Characteristics | Values |
|---|---|
| Crunchy bits in Parmesan cheese | Crystals of calcium lactate or tyrosine |
| Tyrosine | A non-essential amino acid formed by the breakdown of proteins in milk |
| Calcium lactate | Formed by the bacterial conversion of lactic acid during ripening |
| Formation of tyrosine crystals | As cheese loses moisture, tyrosine unravels and forms crystals |
| Formation of calcium lactate crystals | Lactic acid bonds with calcium in milk to form calcium lactate, which precipitates out as crystals due to lower solubility |
| Cheese types with crunchy bits | Aged Parmigiano Reggiano, aged Gouda, aged Cheddar, aged Romano, Gruyere, English Cheddar |
| Taste | Crunchy bits enhance the perception of savouriness in cheese |
| Storage | Avoid plastic film, use baking paper or greaseproof paper to prevent cheese from sweating |
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What You'll Learn
The crunchy bits are tyrosine, an amino acid
The crunchy bits in Parmesan cheese are tyrosine, an amino acid. Tyrosine is a non-essential amino acid that is metabolised in the body to help produce chemicals such as dopamine, a neurotransmitter that helps control the brain's reward and pleasure centres. It is formed by the breakdown of proteins in milk. As the cheese loses moisture during the ageing process, the amino acid unravels and forms crystals.
Tyrosine is not unique to Parmesan cheese and can be found in other well-aged cheeses such as Gouda, Gruyere, and English Cheddar. These crystals are a natural part of the ageing process and are not an indication that the cheese has gone bad. In fact, the presence of tyrosine clusters is a sign of a well-aged cheese.
The best way to taste the tyrosine crystals is to enjoy the cheese as is, in thin slices, rather than cooked or grated. This allows the crunchy bits to be more apparent on the tongue and adds a textural element to the cheese-eating experience.
Some people enjoy the crunch of these tyrosine pockets, and they can also play a role in boosting one's mood. In the olfactory bulb of the brain, tyrosine reacts with an enzyme called tyrosine hydroxylase to produce several neurotransmitters that have profound effects on mood.
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Tyrosine forms as the cheese ages
The crunchy bits in Parmesan cheese are tyrosine, an amino acid that forms as the cheese ages. During the cheesemaking process, fats and proteins are bound together in clusters, which clump together and form solid curds. However, as cheese ages, the protein chains begin to deteriorate and unravel, and tyrosine molecules break free.
Tyrosine is a non-essential amino acid that is found mainly in casein, the dominant protein in milk. The word tyrosine comes from the Greek word "tyros", meaning cheese.
As the cheese ages, the tyrosine molecules collide with one another, and crystalline bits fall out of suspension, appearing as crunchy pieces within the cheese. These tyrosine deposits are sought after by cheese connoisseurs and are considered a sign of a well-aged cheese.
The presence of tyrosine in cheese is not to be confused with the crunchiness found in some washed-rind cheeses, which is often due to residual salt crystals left behind from brine washing.
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Calcium lactate crystals also form as the cheese loses moisture
The crunchy bits in Parmesan cheese are calcium lactate crystals, formed by the bacterial conversion of lactic acid into a mirror image form during the ripening process. As the cheese ages, the amino acid tyrosine breaks free from the protein chains and unravels, leaving crunchy bits scattered throughout the cheese.
As the cheese loses moisture, the less soluble mirror image form of lactic acid precipitates out and forms crystals. This process is similar to how crystals form in a sugar water solution as it cools down. The calcium lactate crystals are a result of the chemical bonding of lactic acid with the calcium in the milk.
The formation of these crystals is a natural part of the ageing process for firm and semi-firm cheeses like Parmesan, aged Gouda, and some English Cheddars. These cheeses typically age for one to three years. The crystals can form both inside and outside the cheese, and their presence indicates that the cheese is well-aged.
While these crystals may be mistaken for salt or a sign of drying cheese, they are a desirable feature that contributes to the unique texture and flavour profile of well-aged cheeses. The crunch of cheese crystals is considered part of the pleasure of aged cheese.
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Crystals can form inside and outside the cheese
The crunchy bits in Parmesan cheese are crystals that can form both inside and outside the cheese. These crystals are either calcium lactate or the amino acid tyrosine. Tyrosine is formed by the breakdown of proteins in milk. It precipitates out as crystals as the cheese loses moisture, in the same way that crystals form in a sugar water solution as it cools down.
As cheese ages, the protein chains begin to deteriorate and unravel, and tyrosine molecules break free. These rogue molecules collide with one another, and crystalline bits fall out of suspension and appear as crunchy pieces. Tyrosine is a non-essential amino acid found mainly in casein, the dominant protein in milk. The word tyrosine comes from the Greek 'tyros', meaning cheese.
Calcium lactate crystals are formed by the bacterial conversion of lactic acid into a mirror-image form during ripening. In either form, lactic acid will chemically bond with the calcium in the milk to form calcium lactate. Because the mirror-image form of lactic acid is less soluble, it precipitates out and forms crystals. Calcium lactate is generally found in aged cheddar, parmesan, and gouda cheese.
The crystals that appear on the outside of cheeses like cheddar are deposits of calcium lactate that result from the use of certain starter cultures.
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They are a sign of a well-aged cheese
The crunchy bits in Parmesan cheese are a result of the formation of crystals during the aging process. These crystals are formed by the breakdown of proteins in the milk used to make the cheese. As the cheese ages and loses moisture, the amino acid tyrosine, which is present in casein, the main protein in milk, begins to unravel and form crystals. These tyrosine crystals are a sign of a well-aged cheese and are commonly found in aged cheeses such as Parmesan, Romano, Gouda, Gruyere, and English Cheddar.
The presence of tyrosine crystals in cheese is not only a sign of a well-aged product but also enhances its sensory experience. The crunch of these crystals adds a textural contrast to the creamy, smooth nature of the cheese. Additionally, tyrosine has been found to improve the perception of savouriness in cheese, making it even more enjoyable for consumers.
The formation of tyrosine crystals is a natural process that occurs during the aging of cheese. It is not an indication that the cheese is drying out or going bad. In fact, the presence of these crystals is often sought after by cheese enthusiasts, who appreciate the complex flavours and textures that well-aged cheeses offer.
Cheese crystals can form both inside and outside the cheese. While calcium lactate crystals may form on the outside of some cheeses due to the use of specific starter cultures, tyrosine crystals are generally found within the cheese. These tyrosine crystals are a desirable feature of well-aged cheeses and are often requested by knowledgeable cheese connoisseurs.
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Frequently asked questions
The crunchy bits in Parmesan are amino acid clusters called tyrosine, which form as the cheese ages.
No, the crunchy bits are a sign of a well-aged cheese and are perfectly safe to eat.
The crunchy bits, or "cheese crystals", are said to improve the perception of savouriness in a cheese. Some people enjoy the crunch and find it to be part of the pleasure of eating aged cheese.
Yes, other firm and semi-firm cheeses that have been aged for one to three years can also develop crunchy bits, including aged Gouda, English Cheddar, and Gruyere.
