What are those crunchy crystals in my cheese?
A simplified answer: Those are amino acid clusters that form in many
types of well-aged cheeses, including those that are found in our
cases like:
Pleasant Ridge Reserve
Sartori Sarvecchio Parmesan
Hook's 5,7,and older cheddars
Marieke's aged plain gouda
Old Amsterdam Gouda
The official name for those bits are: Tyrosine - non-essential amino
acid found in casein (milk protein). These are small deposits left
behind as protein chains begin to unravel as the aging process
continues.
These particular cheeses can complement certain wines.
The contribution of crystals lends a distinctive texture that can
match up to a complex Merlot or Cabernet.
Happy Cheese Eating!
Laura
