Cheese QualityUpdated 2 years ago

Why did my cheese mold before the sell-by date?

Our airtight packaging usually prevents mold from growing on our cheeses, but exposure to air causes cheese to mold. If you see mold on your cheese, you can choose to cut it off. Cut away at least a half inch of cheese on all sides of the visible mold. We recommend keeping your knife out of the mold spots as you are cutting. The flavor of the remaining cheese should be fine, but it’s best to use it up quickly.

Why is my cheddar so crumbly?

As natural cheddar ages, it typically becomes drier and more crumbly in texture. Many cheddar connoisseurs prefer this type of cheddar. However, in extreme cases of crumbly cheddar, it is possible that the cheese accidently froze, perhaps in transit or in storage. While the cheese is still fine for eating, melts well, and works nicely to flavor your favorite recipes, it may be more difficult to work with.

Why is my cheese wet?

Proteins in the cheese release moisture as they age in a process known as “syneresis.” This is typically a small amount of moisture, and it does not damage the cheese in any way, rather it allows the cheese to reach the next stage of maturity. We recommend you simply wipe off any excessive moisture, wrap the cheese in fresh plastic wrap, and store it in the refrigerator.

What are the hard white objects in my Cheddar Cheese?

When cheddar cheese is described as “crunchy,” “gritty,” or containing hard, peppercorn sized white pellets, it is usually because of an amino acid called Tyrosine. Tyrosine occurs as the milk proteins age. At Cabot, we age our cheese naturally using our time-honored traditions. Cheddar that is aged over 12 months may contain milk proteins that have crystallized during the aging process. This happens rarely and is not a defect in the aging process. Some customers even prefer it as a hallmark of outstanding aged cheddar. For more information, click here.