It’s not mold, it’s calcium lactate (2018)
a year ago
- #cheese
- #aging
- #food-science
- Cheese crystals are desirable and indicate a well-aged, flavorful cheese.
- There are two main families of cheese crystals: inorganic (mineral-based) and organic (amino acid-based).
- Inorganic crystals, like calcium phosphate, are formed during cheesemaking and are often found under rinds.
- Organic crystals, such as tyrosine and leucine, form during aging and provide a crunchy texture.
- Calcium lactate forms on the outside of aged cheddars and is a sign of long aging.
- Texture is key to differentiating crystals (hard) from mold (soft).
- Cheese crystals affect sensory perceptions like sound (crunch), touch (texture), and sight (white spots).
- Crystals signify age and quality in cheese, enhancing its desirability.