Patrick Oconnell
If you've ever taken a bite of your Cabot Cheddar Cheese and felt a strange, yet satisfying crunch, you're not alone. This phenomenon is caused by the presence of crystals that form in the cheese as it ages. These crystals can be either tyrosine or leucine, both of which contribute to the crunchy texture found in aged cheeses. While some people enjoy the crunchiness of aged cheddar, others may find it unexpected and prefer their cheese to be smooth and creamy. It's worth noting that the formation of these crystals is a natural part of the aging process and is considered a sign of a well-aged, flavorful cheese.
| Characteristics | Values |
|---|---|
| Crunchy texture | Tyrosine crystals |
| Leucine crystals | |
| Calcium lactate | |
| Calcium phosphate | |
| Ikaite | |
| Struvite crystals |
Explore related products
What You'll Learn
Cabot Seriously Sharp's recipe change
Cabot Seriously Sharp is a cult cheese that has been honoured with several major awards for taste, including the "Best Cheddar in the World" award at the 22nd Biennial World Championship Cheese Contest in Green Bay, Wisconsin. However, some customers have noticed a change in the cheese's taste and texture over the years, with some claiming that it has gone from being crumbly and sharp to bland and rubbery.
One possible explanation for the change in texture could be the length of time the cheese is aged. The original Cabot Seriously Sharp was described as having a drier texture, which could indicate a longer aging time. Aging cheese for a shorter period could result in a softer, less crumbly texture.
Another factor that may have contributed to the change in texture is the formation of crystals. Cheddar cheese can develop calcium lactate crystals during aging, which can provide a crunchy texture. These crystals are formed through the process of proteolysis, where lactose is still present in the liquid milk that will be fermented into cheese. As the bacterial culture consumes the lactose, it creates lactic acid, leading to the formation of calcium lactate crystals. While some people enjoy the crunchy texture that these crystals provide, others may find it undesirable.
Additionally, it is worth noting that Cabot has expanded its product line in recent years, introducing items like Cabot Mac n Cheese and Cabot Seriously Sharp popcorn. This expansion could suggest a shift in focus towards quantity over quality, potentially impacting the production process and ingredients used for their cheese.
While Cabot has denied changing their aging process, the difference in taste and texture experienced by customers indicates that some alterations have been made. These changes can be subtle and may not be immediately apparent, but the cumulative effect can result in a noticeable difference over time. It is essential for companies like Cabot to maintain transparency and consistency in their products to meet customer expectations and retain their trust.
Delicious Recipes Featuring Cheddar Cheese Soup
You may want to see also
Crystals in cheese
The crunchiness of your Cabot cheddar cheese can be attributed to the formation of crystals, which are a natural and desirable occurrence in aged cheeses. These crystals can develop both on the outside and the inside of the cheese, adding a satisfying crunchy texture and indicating a more developed flavour profile.
There are two main types of crystals commonly found in cheeses: tyrosine crystals and leucine crystals. Tyrosine crystals are known for their hard and crunchy consistency and are typically found in aged cheeses such as Gouda, Alpine-style (Swiss) cheeses, and Grana-style cheeses. Leucine crystals have a similar effect on the texture of cheese, but they appear more diffused and smear-like compared to tyrosine crystals. Both types of crystals may be present in cheeses like Gouda, Swiss cheeses, and Grana Padano.
Additionally, calcium lactate crystals are often found in cheddar cheeses. They usually form on the outside of rindless cheddars as they age, but they can also be present on the inside. Calcium lactate crystals are slightly softer than tyrosine or leucine crystals and may have a powdery or flaky texture. They are a sign that the cheese has been aged for a long time and should have a more complex flavour.
The crunchiness of Cabot cheddar cheese, therefore, indicates the presence of these desirable crystals, which enhance the texture and flavour of the cheese. The formation of crystals is a natural part of the ageing process and is sought after by cheese connoisseurs.
If you are concerned about the crunchiness of your Cabot cheddar cheese, it is recommended to contact the Cabot Creamery directly to inquire about their cheese-making process and any changes that may have occurred over time.
White Cheddar Cheese: Vegetarian or Not?
You may want to see also
Calcium lactate in cheddar
The crunchiness of your Cabot cheddar cheese is likely due to the presence of calcium lactate crystals. Calcium lactate is a calcium salt of lactic acid. As cheese ages, the culture breaks down the lactose in the cheese and produces lactic acid. As the levels of lactic acid rise, they bind with calcium ions to form calcium lactate. Eventually, as the levels of calcium lactate increase, they crystallize and become visible as the crunchy crystals.
Calcium lactate crystals are commonly found in aged cheeses, particularly on the surface of younger cheeses, such as cheddar. They appear as a smear across the surface of the cheese, with a powdery look and feel, and can also be found throughout the interior, especially along the edges of the plastic touching the cheese and on any uneven surfaces. These crystals are usually flavourless and are considered a defect in industrial cheddar production.
The formation of calcium lactate crystals is influenced by various factors, including pH, lactic acid concentrations, and soluble calcium levels during the curing process. The type of starter culture used in cheese manufacturing also plays a significant role in the development of these crystals. In one study, a specific starter culture group showed no incidence of calcium lactate crystal formation during curing and shelf life, indicating that different cultures can impact the presence and severity of this defect.
While some consumers may be concerned about the mention of "calcium lactate", it is a natural component of aged cheeses and does not pose any health risks. These crystals are often mistaken for mold but are a common and valued characteristic of many long-aged hard cheeses, including aged cheddars such as Cabot Seriously Sharp.
Cheddar Cheese: Ultra-Processed or Not?
You may want to see also
Explore related products
Cabot's quality decline
Previously, Cabot's cheddar cheese was known for its sharp, crumbly texture with little crystallized bits of calcium, indicating a high-quality, well-aged cheese. However, recent purchases by customers have revealed a softer, moister, and milder product that lacks the distinctive sharpness and crumbly texture. This change has been observed across different varieties, including their Seriously Sharp and Extra Sharp cheddars.
One possible explanation for the decline in quality is the expansion of the Cabot brand. As they have introduced more Cabot-branded products, such as Cabot Mac n Cheese and Cabot Seriously Sharp popcorn, there is a perception that the company may be prioritizing quantity over the quality they were once known for. This shift in focus could result in a decrease in the standards and attention to detail that are necessary for producing high-quality cheese.
Additionally, some customers have noticed the absence of a "premium" or "hand-selected" version of their Seriously Sharp cheese. Instead, only the mass-produced, rubbery version is readily available in most stores. This suggests a move towards standardization and cost-efficiency, which can often come at the expense of quality.
Furthermore, inconsistencies in the taste and texture of Cabot's cheese have been noted by loyal customers. While the company denies any changes to their aging process, the sensory evidence suggests otherwise. The cheese now has a blander, rubbery texture, indicating shorter aging times. This deviation from the traditional dry and sharp characteristics of well-aged cheddar reinforces the notion of a decline in Cabot's cheese quality.
The presence of crunchy bits in cheddar cheese is typically associated with the formation of crystals, specifically tyrosine or leucine crystals, which are found in aged cheeses. These crystals provide a desirable crunchy texture and are often sought after by cheese connoisseurs. However, when customers encounter a rubbery and bland product, it suggests that the cheese has not undergone sufficient aging, resulting in the absence of these coveted flavor crystals.
Cheddar Cheese: A Surprising Source of Vitamin C?
You may want to see also
Alternative crunchy cheeses
The crunchiness in Cabot cheddar cheese is due to the presence of tiny white spots, commonly known as "cheese crystals" or "flavour crystals". These crystals are a result of the natural ageing process of cheese and are safe to consume. While some people enjoy the crunchiness that these crystals provide, others may find it undesirable. If you fall into the latter category, there are several alternative crunchy cheeses that you might want to try.
Firstly, aged gouda is known to have a crunch due to the presence of cheese crystals. You can find aged gouda at specialty cheese shops or stores like Whole Foods. Another option is Balderson's 6-year-aged Cheddar, which has crystals that give it a nutty texture. This cheese can be found at Wegmans and is priced around $10. If you're in the UK, you can try the Barbers or Davidstow Cruncher cheeses, which are known for their crunchiness.
Additionally, extra mature British Cheddar from Lidl is said to have a crunchy texture. For those in the United States, Trader Joe's Unexpected Cheddar is reported to have a similar texture. If you're looking for a more unique option, try Prairie Breeze, which sometimes has a crunchy bite. Finally, Alp & Dell 10, 12 and 15-year-old cheddars from Australia are described as crumbly, crunchy, and sharp.
Cheddar Jack and Monterey Jack: What's the Difference?
You may want to see also
Frequently asked questions
Cabot cheddar cheese can be crunchy due to the presence of calcium lactate, tyrosine, or leucine crystals that form as the cheese ages. These crystals are common in aged cheeses and are known for providing a crunchy texture and a more developed flavor profile.
Yes, there are a few types of crystals that can form in cheddar cheese, such as calcium lactate, tyrosine, and leucine crystals. Calcium lactate crystals are typically found on the outside of cheddar cheese and are slightly softer, while tyrosine crystals are harder and found on the inside of the cheese. Leucine crystals have a similar effect to tyrosine crystals but are more diffused and have a smear-like appearance.
Yes, the crunchy bits in your Cabot cheddar cheese are safe to eat. These crunchy bits are crystals that naturally form as the cheese ages and are not harmful. In fact, they are often sought after by cheese enthusiasts for the added texture and flavor they bring to the cheese.
It is possible that Cabot has changed their recipe or production process, resulting in a different texture and taste. Some people have noticed that the cheese has become softer, milder, and less sharp than it used to be. Others have described it as rubbery and bland, indicating a possible reduction in the aging time.
