I cut a wedge of aged cheddar for my husband’s crackers and he stopped mid-bite. “There’s something crunchy in here. Is it going bad?”
Those little white crunchy specks worry a lot of people. Most of the time, they mean the cheese is just getting better.
What They Are
As hard cheese ages, some of its proteins and minerals form tiny crystals.
- Inside the cheese (Parmesan, aged Gouda, aged cheddar), the crunchy bits are usually crystals of an amino acid called tyrosine.
- On the surface (often cheddar), a thin white dusting is often calcium lactate, which forms as the cheese ages.
Both are harmless. Cheese lovers look for them, because they show the cheese has had time to age.
How to Tell Crystals From Mold
- Crystals are hard, crunchy and white, like grains of salt. They don’t wipe off easily and they don’t spread.
- Mold is soft or fuzzy, and often blue, green, gray or pink. It grows in patches and usually smells off.
If It Really Is Mold
On hard cheese like cheddar or Parmesan, food-safety experts say you can cut away the moldy spot plus at least one inch around it, and keep the rest. Keep the knife out of the mold.
On soft cheese like cream cheese, ricotta or shredded cheese, throw it out. Mold spreads through soft cheese more easily.
Frequently Asked Questions
Can I eat the white dusting on the outside?
Yes, if it’s dry and powdery and the cheese smells normal.
Why don’t I see crystals in young cheese?
They take months to form. Mild, young cheese rarely has them.
Does freezing cheese cause them?
No. Freezing can make cheese crumbly, but the crystals come from aging.
So the next time you hit a little crunch, smile. That’s a cheese that took its time.
