Salt crystal in Parmigiano

[aiannar974]

Hello - Just a quick general interest question.

Parmigiano-Reggiano sometimes has a crunch to it that I think is salt.  Do you homemade parmigianos have this charactoristic?  I know I love it.

Anthony

[wharris]

makkonen, posts in this thread that the crystals are  are Calcium Lactate, not salt.  In that thread you can see some crystals that I had on my old cheddar.

[zenith1]

I believe that the crystals you mention are actually an amino acid, although I forget which one.

[Michelle]

no, the crystals are calcium lactate, not an amino acid.

The interesting thing is that these are often considered a 'fault' in cheddar cheese.  Whereas I think they add texture and interest to an aged cheese and prefer them!  The apperance of them depends on several factors including pH, but usually they arrive more through good luck rather than good management...

[linuxboy]

Actually, the crystals may be tyrosine (which is an amino acid) and/or calcium lactate.

[zenith1]

Thanks for your comments linuxboy. Here is a link that may help to clear up this issue. http://en.wikipedia.org/wiki/Tyrosine

[wharris]

I will say that as a whole, I am not a big fan of them.

I can understand them adding character to an old cheese, and I have come to expect them from very old/sharp cheddar.  (I have posted pics of these from an eight year old cheddar) 
But i don't like the texture they bring to the party.

[zenith1]

I somewhat agree Wayne. I do not find them objectionable in say an old Parm, but do not like them in a nice aged Cheddar.

[fxcuisine]

In an old Gruyère (more than 24 months old) these are rather desirable features and bring interest to the texture. As the cheese's flavors turn to caramel, this gives you the impression (I know it's not true of course) that you are eating some extraordinary sea-salt caramel. Difficult to understand unless you try it, but these old, crunchy Gruyeres are sold as "Gruyere Caramel".

[zenith1]

I wasn't aware of that type of cheese. I think i"ll have to track some down and try it.