Crunchy bits!
Have you ever wondered what the crunchy bits are in cheese? You’re not alone; it’s probably the most common question we get in our shop.
There are actually two types of “crunch” found in cheese - calcium lactate and calcified Tyrosine.
Calcium lactate is usually found on the exterior of cheeses, especially aged block cheddars. Calcium lactate is formed by the reaction of lactic acid (naturally occuring in cheese) on calcium carbonate (used to help set the curd in some cheeses).
Calcium lactate on the surface of an aged...
So, what is an Alpine cheese? Traditionally, it has been used to describe a cheese made in the Alps. Another common term for these cheeses is "Swiss", but it is not just Switzerland that makes Alpine cheese - France and Italy are also major producers.