If you've ever noticed tiny crystals on your favorite aged cheese, you might have wondered what they are and whether your cheese is still safe to eat. The good news? These crystals are a natural part of the cheese's aging process and a sign of quality. Let’s dive into the two most common types of crystals found on cheese: tyrosine crystals and calcium lactate crystals.
Tyrosine Crystals: The Crunch Inside the Cheese
Tyrosine crystals are small, white, or translucent specks that form within the body of aged cheeses like Parmesan, Gouda, and Cheddar. These crystals develop as the cheese matures and its proteins break down. Specifically, the casein in the cheese breaks down into smaller components, one of which is the amino acid tyrosine.
When tyrosine becomes concentrated enough, it begins to crystallize, creating those delightful crunchy bits that many cheese lovers enjoy. Far from being a flaw, tyrosine crystals are a sign that the cheese has been aged to perfection, adding a pleasant texture contrast to the creamy or crumbly cheese.
Calcium Lactate Crystals: The Dusting on the Surface
Unlike tyrosine crystals, which form inside the cheese, calcium lactate crystals typically appear on the surface. These crystals look like white, powdery spots or a slight film on the cheese. They develop as a result of the interaction between lactic acid and calcium in the cheese during the aging process.
As the cheese matures and loses moisture, calcium lactate may precipitate out, forming these small crystals. While they’re more common in hard, aged cheeses like Cheddar and Parmesan, they can also appear in other varieties.
Are These Crystals Safe to Eat?
Absolutely! Both tyrosine and calcium lactate crystals are completely safe to eat and are not signs of spoilage or defects. Tyrosine crystals add a crunchy texture that enhances the overall eating experience, while calcium lactate crystals can be easily brushed off if you prefer a smoother surface.
In fact, the presence of these crystals indicates that the cheese has undergone a thorough aging process, which often results in richer flavors and more complex textures. They’re a mark of quality that cheese aficionados often seek out.
Embrace the Crystals
At Simply Cheese, we celebrate every unique characteristic of the cheeses we offer, and these natural crystals are just one of the many facets that make aged cheese so special. Whether you’re savoring the crunch of tyrosine crystals or encountering the surface dusting of calcium lactate, know that these crystals are a testament to the cheese’s journey from milk to a finely aged delicacy.
So, the next time you spot crystals on your cheese, don’t be alarmed—embrace them! They’re a sign that you’re enjoying a cheese that has been carefully crafted and aged with precision. Whether you’re a seasoned cheese lover or new to the world of fine cheeses, these crystals add an extra layer of enjoyment to your culinary experience.