What are the “crystals” that can be found in cheese

You may have noticed some white spots or bits that look like powdery crystals. These crystals that usually appear in many types of cheese, but are not harmful, the cheese is still edible and enjoyable.

The crystals usually appear on the outside of the cheese, although they can also be found in the inside. Unlike mold, which is soft, the crystals have a crunchy texture.

The presence of the crystals indicates that the cheese has undergone some changes during the aging process, although they do not necessarily have to be aged for a long time. “It generally indicates a well-aged piece of cheese that will have a strong, robust flavor,” notes Cheese science. Although the crystals would have no taste.

Cheese science describes two main types of crystals that can be found in cheese: calcium lactate crystals and tyrosine crystals.

Cheese can have only one type of crystal or contain both crystals simultaneously.

Calcium lactate crystals

Lactate crystals are the calcium salt of lactic acid. They are often found in aged cheddar cheeses.

As the cheese ages, the lactose in the cheese and produces lactic acid. Lactic acid then forms calcium lactate. When calcium lactate levels increase, they crystallize.

Tyrosine crystals

Tyrosine crystals tend to be found on the cut surface of cheeses and in the eyes of certain cheeses. Frequently formed in aged Italian, Dutch and Swiss cheeses are tyrosine. They are generally found in Parmesan, Romano, and Swiss cheese; sometimes in gouda and cheddar.

The formation of tyrosine crystals would be the result of the activity of the Lactobacillus helveticus culture that is added to certain cheeses to enhance their flavor. The bacterium breaks down proteins into free amino acids such as tyrosine, which, when accumulated, would tend to crystallize.

Crystal formation is influenced by several factors, including how the cheese was made and the ingredients used. The lactic acid content of the cheese, the moisture level in the product, the choice of starter culture, and the storage temperature can all promote crystal growth, The Pruce Eats shares.

Storing the cheese wrapped in loose packaging and fluctuations in temperature can favor the formation of calcium lactate crystals.

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