Have you ever bitten into a piece of cheese and tasted an odd little dry, salty, crunchy bit? Did you think, hmmm…is that supposed to be in there? Well, it is and in certain well produced and well aged cheeses, these white little crunchy pockets are not only normal, they are a sign of an excellent cheese. They are commonly called “Flavor Crystals” but their official name is Tyrosine Crystals. They are chains of amino acids that form during the aging process  So, next time you see a cheese with those bright white air spots – grab it. It’s likely gonna be a nice aged cheddar, gruyere or gouda and they simply cannot be missed in a Parmigiano-Reggiano.

Cheese understood… is cheese more deeply loved.