Next time you're at the cheese counter, take a closer look at wedges of aged gouda, aged cheddar, Parmigiano-Reggiano, and gruyere. It's likely that you'll see tiny white spots in all of them. Many types of aged cheese have these little, white crunchy bits in the paste of the cheese or on the top of it.
Commonly called "cheese crystals," there's a good reason why they form on cheese. While it may be alarming at first, nothing is wrong with your cheese. It is safe to eat and it is not mold. Just the opposite is true and most cheese lovers view it as a positive sign that they are about to eat a really delicious, aged cheese.
White Cheese Crystals
The white bits are casually referred to as "cheese crystals" or "flavor crystals." Scientists and cheesemakers call them calcium lactate crystals and tyrosine crystals, referring to two different types of crystals. Both are a natural part of the aging process, although the cheese doesn't necessarily have to be aged for a long time.
- During the aging process, good bacteria break the lactose in cheese down into lactic acid. Lactic acid and calcium combine to create calcium lactate, which can form into calcium lactate crystals.
- Tyrosine crystals from when proteins in the cheese are broken down during the aging process. An amino acid called tyrosine is released and clusters together.
There are several things that can affect the formation of crystals. In "Revisiting Calcium Lactate Crystals in Cheese," Mark Johnson, Ph.D. points out that factors such as the lactic acid content of the cheese, the cheese's moisture level, the choice of starter culture, and the storage temperature can all promote crystal growth.
Calcium Lactate vs. Tyrosine Crystals
Johnson goes further to explain both calcium lactate crystals and tyrosine crystals in "Crystallization in Cheese." Published in a 2014 edition of Dairy Pipeline by the Wisconsin Center for Dairy Research, it is a fascinating read for anyone who really wants to dive into the science of cheese crystals.
The article explains that tyrosine crystals are usually found on cheeses like Parmesan, Romano, and Swiss cheeses and sometimes in gouda and cheddar. The crystals are firmer and have a brighter white color. Tyrosine crystals are usually only found in the interior of the cheese.
Calcium lactate crystals, on the other hand, can be found in the interior of the cheese as well as on the outer surface. They are softer, less crunchy and most commonly found on aged cheddar, although may also be on Parmesan and gouda. Sometimes, the crystals can look like a thin layer of white mold on the outside of thecheese.
A cheese may have only one type of crystal while others may contain the two crystals simultaneously. Both calcium lactate crystals and tyrosine crystals add a slight and pleasant crunchiness, which is seen as a desirable trait in aged cheeses.
Crystals or Mold?
Next time you have one of these types of cheese with white bits, test it before assuming that it's mold. Most often, molds will grow on the outside of cheese first, so if you notice white specks on the inside as well, it's more likely to be crystals. You can also test the white particles for hardness—mold will be soft and crystals will be hard and crunchy. These observations can save you from throwing out an amazing cheese that really should be enjoyed!
FAQs
In cheeses like Cheddars, those crunchy bits are more commonly calcium lactate. This is where lactic acid and calcium combine to form calcium lactate crystals.
Why is my cheese crunchy? ›
In cheeses like Cheddars, those crunchy bits are more commonly calcium lactate. This is where lactic acid and calcium combine to form calcium lactate crystals.
What does crunchy cheese mean? ›
Groupings of these fats and proteins make up the solids, or curds, that form cheese. When cheese spends a long time aging, these protein chains begin to unravel, leaving small, crunchy deposits behind.
Why does my cheese get hard? ›
But Not Too Much Heat: The thing is, once cheese is heated too far beyond its melting point, the proteins firm up and squeeze out moisture—the same way protein does in meat. When this occurs you're left with rubbery, clumpy bits of cheese protein that separate from the fat and moisture.
What are the little crunchies in cheese? ›
Calcium lactate is generally found in aged cheddar, parmesan and gouda cheese. The crystals can form both inside and on the outside of the cheese, and can be a sign that moisture has collected inside packaging. Smaller white tyrosine crystals commonly form in aged romano, parmesan and gruyere cheeses.
What is the texture of spoiled cheese? ›
Changes in texture such as excessive softness or stickiness often indicates the presence of unusual liquid or crystals that occur when cheese has spoiled. Fresh cheese should have a firm texture without any signs of deterioration.
Why is my cheddar cheese gritty? ›
Calcium, phosphate, and magnesium are all found in milk and cheese (and water to some degree). Carbonate and ammonium are fancy words for carbon dioxide and ammonia gas, which are naturally created by the surface microbes as these cheeses are aging. You add all these together, you're left with a gritty rind!
Is hard cheese okay to eat? ›
Unless your hard chees is starting to grow a mold that is not edible, it is safe to eat. Cheese was invented to allow milk to be stored for long periods. some cheeses are not sold until they have become hard all the way through.
How do you fix hardened cheese? ›
Wrap the cheese in a damp paper towel, place it in a resealable plastic bag, and chill it for a day. Then remove the towel and store the cheese in the bag — it should be good to grate!
Do hard cheeses go bad? ›
REFRIGERATOR: Approximate storage times are: (1) Hard cheeses (block): 6 months, unopened packages; 3 to 4 weeks after opening. Shredded hard cheeses: 1 month after opening. (2) Soft cheeses: 1 week; cream cheese, 2 weeks.
Frico. Alternative names. Fricò, fricco, cheese crisp (thin version) Type. Garnish (thin version)
What are the hard crunchy bits in cheese? ›
It is Calcium Lactate, formed by the lactic acid in cheese combining with calcium. Again, this happens only in fully aged, mature cheeses. Although this Calcium Lactate crystal is still found in cheese, the most commonly desired crystal and the one that is encouraged is that of the 'Tyrosine' amino acid.
Is there crunchy cheese? ›
What is Crunchy Cheese. Crunchy cheese is simply cheese without the water. We have found a machine that is able to take the water out while retaining all the flavor and nutrition of the cheese.
How do you keep cheese from hardening? ›
Store all types of cheese in the vegetable crisper of the refrigerator, where the temperature is cold and stable. Use a fresh piece of plastic wrap or wax paper to rewrap cheese after each use. The length of time you can keep cheese differs by variety; in general, the harder the cheese, the longer it will last.
How do you fix grainy cheese? ›
There's a way to save gritty cheese sauces, and you likely already have it in your fridge: lemon juice. A squirt of lemon comes to the rescue of ruined sauces in a pinch. All you have to do is cool the broken sauce, add a tablespoon of lemon juice (or white wine, if you don't mind the flavor), and whisk vigorously.
Why is my cheese brittle? ›
The primary issue that creates this unwanted texture involves having an overly acidic pH level. That means at least one of the steps during the cheesemaking process over-developed to reduce the amount of available protein. That's why cheese becomes brittle.
Is it normal for cheese to crumble? ›
One of the most common reasons for a dry, crumbly texture in cheese though is over acidification. This means that through one or more steps the acid in your cheese has been allowed to over develop, reducing the amount of protein in the cheese, causing it to become more brittle.
