What Are Those Crunchy White Specks in Cheese?

When you think of cheese, words like creamy, smooth, gooey, and melty likely come to mind. But what about crunchy? If you've sampled a high-quality aged cheese, you’ve probably noticed small, crunchy crystals. But what are they, and how do they form? Keep reading to uncover the mystery behind these crunchy bits and wow your friends with your newfound cheesy knowledge at your next gathering.

What Are Those Crunchy White Bits in Cheese?

The crunchy texture is a characteristic of aged firm and semi-firm cheeses such as Parmigiano Reggiano, aged gouda, and certain types of English Cheddar. These cheeses typically age for one to three years. To understand how the crunchy bits appear, it's useful to know how cheese is made and how it evolves over time. Initially, enzymes are added to milk to start the acidification process, converting lactose into lactic acid. Protein chains trap fats, forming solid curds, which are then pressed into cheese wheels. As the cheese ages, it loses moisture, and the enzymes continue to generate lactic acid, contributing to the cheese's firmness and flavor. Over time, some amino acids, such as tyrosine, begin to unravel, resulting in the crunchy bits we recognize as calcium lactate, or cheese crystals.

What Causes Those Crunchy Cheese Crystals?

Cheese crystals, also known as calcium lactate, form when the amino acid tyrosine in a well-aged cheese starts to break down. Why are they crystals? Under a microscope, the calcium lactate appears as intricate, irregular shapes, resembling snowflakes. Salt crystals have a similar structure, and it's this pattern that gives them their signature crunch.

What Do Cheese Crystals Indicate?

The crunchy white bits in cheese are a telltale sign of proper aging, typically at least one year. They also indicate that the cheesemaker has mastered the art of aging—managing temperature, humidity, rotating the cheese wheels for even exposure, and keeping everything free from contamination. These crystals enhance the cheese's savory umami flavor and texture, delivering a delightful bite.

How Should You Enjoy the Crunchy Bits in Aged Cheese?

To best savor the cheese crystals, enjoy the cheese in its natural state—avoid cooking or grating it. Thin, wide slices will highlight the crunchy bits on your palate. Aged cheeses bring a depth of flavor to simple dishes. Try adding shaved Parmigiano Reggiano to a Caesar salad or slices of matured English Cheddar to a classic tomato sandwich.