WHAT TO EXPECT WITH AGED CHEDDARS

• You may experience or see Tyrosine Crystals. These are crunchy bites on the interior of the cheese. They are bright white in color and form when proteins in the cheese break down. Amino Acids called tyrosine are released and cluster together into hard crystals. These can also be found in aged Gouda and Parmesan! This is not a quality defect, and many people enjoy the texture and contrast!
• You may experience or see Calcium Lactate Crystals on the outside of the cheese – this occurs naturally as the cheese ages and is not a quality defect. 
• You may also experience or see trace amount of liquid in the package – this is called “whey” and is natural as the cheese matures and ages. The technical process is called Syneresis. This is not a quality defect.