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Monday, June 6, 2011

Crystal Method



Question: What Are the Crunchy White Crystals in Some Aged Cheeses?

Answer: Some aged cheeses like Gouda, Cheddar and Gruyere have tiny white crystals that are slightly crunchy when you eat the cheese. These crystals are simply lactic acid that has converted into a crystallized form. The crystals are a natural part of the aging process.

Definition: Lactic acid is created when the lactase enzyme found in milk is exposed to good bacteria during the cheesemaking process. This good bacteria is called starter, as it starts the process of souring, or acidifying, the milk so it can be turned into cheese.


I could eat these babies allllllll night long.
Read more here.
Above Q & A taken from about.com.

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I'm an LA transplant now living in Brooklyn. I develop film projects by day, write at night, and have a dangerous predilection for vintage Robinson Golluber scarves- this blog serves as a tiny window to everything else I do when I'm not satisfying those first three passions. I'm trying to blog more and tweet less @annabelleqv. What about you?

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