A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. All Photos by Matt Spiegler unless otherwise credited Followers: 50, Just place your order a day ahead and this deliciousness can be yours too!
Ever dream of owning your very own cheese shop? Blu di Bufala is another buffalo cheese offering from our library! Produced in Italy, Blue cheese has more salt than other cheese to keep quick-growing Penicillium from breaking down the interior too quickly.
More liked posts. The Extra Reserve is, as the name implies, extra-aged, in this case as much as 18 months, and it is in aged cheeses, such as Parmagiano Reggiano, aged Alpines, or probably most familiarly a well-aged Gouda, that one sees the development of these pockets of concentrated cheese goodness. In the Pleasant Ridge, each bite pops lightly, little bursts of texture on the tongue that contrast with the creamy smoothness of the cheese.
So where do the crystal come from? During the cheesemaking process,the casein undergoes proteolysis, or the breakdown of proteins into smaller polypeptides and amino acids. In this case they convert into the crystalline amino acid, tyrosine.
This is not to be confused with crystallized calcium lactate, which presents similarly, but is more often considered a defect, although in some cheeses, like British Cheddar, it can be desirable as well. One will often get a bit of a gritty, sandy texture on the outside of washed rind cheeses as well, but this is not tyrosine, but rather the minerals and salts that are left behind by repeated washings with a brine solution; each time the brine evaporates or is absorbed into the cheese, the solids are left behind in microscopic quantities, until they eventually build up.
