Crystal energy

Have you ever come across tiny white crunchy bits in your cheese and wondered what on earth they were? Well, they are molecules of the crystalline amino acid, tyrosine (C₉H₁₁NO₃). Tyrosine in cheese comes about via the breakdown of the main protein in milk, casein.

Here is a rundown of why protein, and specifically tyrosine, is so good for you. Among other things, tyrosine can:

• Reduce effects of stress on body
• Promote better sleep
• Ease depression and PMS
• Give you a big boost of energy

Not all cheeses have these crunchy white crystals. More aged cheeses, and cheeses made in the Alpine style tend to have the most. Cheeses that almost always have the “crunchies” are: Aged Gruyere, Piave Vecchio, Parmigiano Reggiano, Aged Gouda. Considering an ounce of these cheeses typically contain seven grams or more of protein, you can eat up these concentrated bits of goodness and know you’re doing your body good. 

Comments

[me]

Thanks for this bit of info... I have had many different aged cheeses before, but never one that had so many crunchy little bits... I recently bought a 10 year aged cheddar from WI, and it tasted great, but had a lot of crunchy things in it... so I was wondering if they were good or bad.