It’s not mold, it’s calcium lactate (2018)

Original Article ↗ Hacker News Discussion ↗

Crystals on Cheese: Real vs “Fake” Aging

  • Discussion centers on calcium lactate (often outside) vs tyrosine/leucine crystals (inside hard cheeses).
  • Some worry producers might add crystals or accelerate aging to signal quality without real maturation.
  • Reports that cheaper “extra mature” cheddars already have added crystals; some consumers like the texture anyway.
  • Debate on “fake” aging:
    • One side: if flavor/texture are good, bypassing time isn’t a problem.
    • Other side: protected terms (e.g., “old cheese”) require real age; natural aging gives more complex flavor vs “synthetic” products that skew mostly salty.
  • Clarified that crystals are a byproduct and quality signal, not the direct source of flavor.

Cheese Appreciation: Gouda, Crystals, and Pronunciation

  • Strong enthusiasm for very old Gouda as “best cheese ever,” even compared with top French/Swiss varieties.
  • Multiple recommendations for specific aged Dutch and Swiss-style cheeses.
  • Tangent on correct pronunciation of “Gouda” and irritation at English puns that assume the wrong sound.
  • A minority of commenters dislike the crunchy crystals altogether.

Mold vs Crystals and Safety

  • Several readers regret throwing away cheddar with white spots, now realizing many could have been harmless crystals.
  • Others caution: white spots on older fridge cheese may still be mold; article’s hardness test (hard = crystal, soft = mold) is cited.
  • For hard cheeses, advice is generally to cut off surface mold; USDA guidance suggests at least 1 inch.
  • Soft-rind cheeses (Brie, Camembert) often re-grow benign white mold and can be eaten well past sell-by, though flavor/texture evolve.

Pre‑Shredded Cheese, Additives, and Melting

  • Natamycin in shredded cheese alarms some due to antifungal resistance and microbiome concerns; others note it’s been widely used since the 1950s and significantly extends shelf life.
  • Long, heated argument over pre‑shredded vs block cheese:
    • Critics: anti‑caking agents (cellulose, starches, calcium sulfate) alter texture, impede smooth melting, and partially “dilute” cheese. Strong preference for hand‑grated blocks, especially for sauces.
    • Defenders: in most cooked dishes the difference is minimal or imperceptible; convenience and reduced cleanup matter more for many households.
    • Disagreement over how detectable graininess or dryness is, with some invoking trained palates and “supertasters.”

Umami, MSG, and Cheese Crystals

  • Crystals are linked to umami (often glutamate); hard cheeses’ umami is seen as underappreciated.
  • Discussion of how multiple umami compounds (glutamate, inosinate, guanylate) synergize, using snack foods as an “umami bomb” example.

Home Cheesemaking and “Real Cheese”

  • One contributor describes “real cheese” as wheel‑aged, living products with natural rinds, contrasted with plastic‑wrapped supermarket cheese.
  • Others counter that many US/UK supermarkets do stock plenty of “real” varieties, with pasteurization rules being the main constraint.
  • Several mention making their own aged cheeses using modified fridges and humidity controls.