This is when the exterior of your supposedly well-aged cheddar cheese is coated ... white haze on the cheese's surface. These are calcium lactate crystals, born from the union of calcium in ...

As some cheeses age, these proteins separate, creating the crystals you see when you bite into a hunk of aged cheddar. Calcium lactate shows up both on the surface and on the inside of a cheese.

Cheddar is a staple cheese for many UK households, but are you getting the tastiest slab? We pitted mature cheddars from ...

The crunch part comes from calcium lactate crystals ... Nigel White, Secretary of the British Cheese Board, says Scotland's Seriously Strong Cheddar is the way forward "Scotland’s Seriously ...