Cheese - What are these crunchy white specks in my cheese? - FAQ (2024)

FAQs

Cheese - What are these crunchy white specks in my cheese? - FAQ? ›

Those protein chains, or amino acids, continue to form. Others, like the amino acid called tyrosine, begin to unravel, leaving crunchy bits studded throughout the cheese. The crunchy bits are more technically known as calcium lactate (and more widely known as cheese crystals).

No need to worry - these tiny white specks are actually a good thing. They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged.

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. Whilst this crystalline texture is not historically found in cheddars, there has definitely been a rise in its popularity.

A lot of people confuse the white powdery look of calcium lactate on the surface of cheese with mold—an easy mistake to make. Calcium lactate will lay flat on your piece of cheese, whereas mold will be raised, growing on top of it.

The technical terms for these in cheddar cheese is calcium lactate crystals. They're a natural and intentional part of the aging process, although the cheese doesn't necessarily have to be aged for a long time for them to form.

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.

Have you seen those small white crunchy specks on and in hard cheeses such as Cheddar and Parmesan? They are called calcium lactate crystals. They are part of the cheese and they are harmless.

What are the crystal-like grains that can be found in blocks of Dubliner Cheese? They're calcium crystals. We add a bacterial culture to Dubliner Cheese during manufacturing, and as well as contributing to the flavour it produces lactic acid.

The proteins in Parmesan cheese are composed of amino acids, including tyrosine. Over time, the tyrosine molecules bind together, forming small, crunchy crystals that give the cheese a unique texture. The crystals in Parmesan cheese can range in size from small, sand-like granules to larger, crunchy pieces.

As lactic acid levels rise in the cheese they can begin to bind with calcium ions forming calcium lactate. As the calcium lactate levels rise they will eventually reach a point where they crystallize and become visible to us as the crystals. These crystals can form on the surface of cheeses where moisture can collect.

How to tell if cheese is bad? ›

If a mild cheese, like Monterey Jack or American, smells strong, like blue cheese or Limburger, then it's time to throw it away. Cheeses that are naturally pungent, like a blue cheese or Camembert, will have a strong ammonia smell to them once they go bad, similar to cat urine.

Answer From Katherine Zeratsky, R.D., L.D. Soft cheeses, such as cottage cheese, cream cheese and ricotta, with mold should be discarded. The same goes for any kind of cheese that's shredded, crumbled or sliced. With these cheeses, the mold can send threads throughout the cheese — contaminating more than you see.

With white, fuzzy mold, tinged with green, the flavor effect is minimal and the mold can be safely cut away without incident. Black or gray mold is less desirable, and you should cut away more of it to remove any cheese that might be impacted.

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!

What is that white deposit on the cheese? You're seeing ripening crystals, part of the process that gives the cheese its flavor and texture. They tend to appear on more mature cheese such as Old Amsterdam, and are totally edible.

Crunch on the inside

Perhaps the most obvious, and desired, crystals found in cheese, are those found in aged Goudas, Parmigiano Reggiano, some Swiss-styles and some aged Cheddars.

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!

As lactic acid levels rise in the cheese they can begin to bind with calcium ions forming calcium lactate. As the calcium lactate levels rise they will eventually reach a point where they crystallize and become visible to us as the crystals. These crystals can form on the surface of cheeses where moisture can collect.

Unless the cheese is coated with an inedible substance like wax, rinds are totally safe to eat – but that doesn't mean everyone likes them. Personally, I'm a devoted member of the rind eaters club. I love the peppery notes of a bloomy rind on a lightly aged goat cheese and cave-y funk of an earthy stilton.

As cheeses like cheddar mature, calcium and lactic acid combine to form calcium lactate crystals. 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.