tag:blogger.com,1999:blog-6447220508130641092.post1141004897300981350..comments2023-06-03T03:56:20.022-07:00Comments on I Make Cheese: 15-Year Cheddar, now availableAndrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6447220508130641092.post-86279285450359128202015-01-04T23:44:12.982-08:002015-01-04T23:44:12.982-08:00Unfortunately you have it abit wrong. There are a ...Unfortunately you have it abit wrong. There are a couple of types of crystals that can occur in cheese. The first type is formed from the amino acid tyrosine and is desirable in certain cheeses. Tyrosine crystals typically form in high-protein, long-aged cheeses such as Parmesan and aged Gouda. The second type of crystal is formed when calcium combines with residual lactate to form calcium lactate crystals— which is considered a defect. Calcium lactate crystals are far more common on the surface of certain cheeses, cheddar being the most likely victim.Mal Dhttps://www.blogger.com/profile/07383470839189180117noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-83883019626158664702009-12-06T17:52:04.719-08:002009-12-06T17:52:04.719-08:00How interesting! I think I have had 2 year aged c...How interesting! I think I have had 2 year aged cheddar at the oldest. I have noticed the "crystallized calcium lactate" in some good cheeses before. Now I know what to call it (assuming I just start "dropping" that little tidbit in conversation).Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.com