Aged Gouda from the Netherlands (my favorite!) is riddled with these crystals.
Cheese Crystals (2019)
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Re: Cheese Crystals (2019)
#12If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold…
I remember hearing about that cheese in the past. Does it need a cold chain to be shipped overseas?
Re: Cheese Crystals (2019)
#13I'm picturing the author as Ratatouille, sniff-testing all the food for poison for his family
Re: Cheese Crystals (2019)
#14Related, from a few months ago: It’s not mold, it’s calcium lactate (2018) – https://news.ycombinator.com/item?id=43535688
Re: Cheese Crystals (2019)
#15Hard calcium-lactate crystals are an intentional feature of Belvitano cheese. They add a great texture and add tanginess to parmesan-esque taste.
LOVE Bellavitano! I'm a huge fan of most of their cheeses, but especially the Garlic & Herb—it's like a delicious pizza :)
Re: Cheese Crystals (2019)
#16The Coastal aged cheddar that Costco sells has these. And she's right, it makes the cheese much more enjoyable.
Re: Cheese Crystals (2019)
#17I enjoyed reading the article, but really wish it had photos to help educate the reader on how to distinguish between crystals and mold.
The article is from 2019 and I think it originally had photos.
Re: Cheese Crystals (2019)
#18> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thousand pounds of cheese. The remaining nine-thousand pounds ends up as whey while the curd is formed. > That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%. Yogurt-making produces a lot of whey too, though probably clo…
Whey goes to make protein powder, whey butter, animal feed, etc. The Ag industry is so competitive that usually every little bit gets used for something.
Re: Cheese Crystals (2019)
#19Hard calcium-lactate crystals are an intentional feature of Belvitano cheese. They add a great texture and add tanginess to parmesan-esque taste.
LOVE Bellavitano! I'm a huge fan of most of their cheeses, but especially the Garlic & Herb—it's like a delicious pizza :)
Same! The Merlot is my go-to, but the "Herbs de Provence" was my all-time fave (can't seem to find it in local grocers these days)
Re: Cheese Crystals (2019)
#20Right about the calcium lactate crystals, though wrong about lactic acid causing muscle pain; this has been debunked.