Sometimes there are tiny white spots on my cheddar cheese especially sliced and I am wondering if they mold?

Those tiny white spots on your cheddar cheese are most likely not mold, but rather crystals of tyrosine.

Here's why:

* Tyrosine crystals: Tyrosine is an amino acid naturally found in cheese. As cheese ages, the tyrosine can separate and form these small, white crystals. They're harmless and often occur in cheddar cheese, especially the aged varieties.

* Mold: Mold usually appears as fuzzy, green, blue, or black patches and often has a distinct smell. It's a sign of spoilage and should not be eaten.

To distinguish between tyrosine crystals and mold:

* Appearance: Tyrosine crystals are small, white, and well-defined. Mold is fuzzy and often colored.

* Texture: Tyrosine crystals are dry and crumbly. Mold is often soft or slimy.

* Smell: Tyrosine crystals don't have a strong odor. Mold often has a musty or earthy smell.

If you're unsure, it's always best to err on the side of caution and discard the cheese.

To prevent tyrosine crystals:

* Store cheese properly: Keep it wrapped tightly in the refrigerator and away from strong odors.

* Buy fresh cheese: Aged cheese is more likely to have tyrosine crystals.

Enjoy your cheese!