Why is there grit in aged cheddar cheese?

The "grit" you find in aged cheddar cheese is actually calcium lactate crystals. These crystals form during the aging process as the cheese matures.

Here's how it happens:

1. Lactic Acid Production: During cheesemaking, bacteria convert lactose (milk sugar) into lactic acid. This acidification helps to curdle the milk and gives cheese its characteristic tangy flavor.

2. Calcium Lactate Formation: As the cheese ages, the lactic acid reacts with calcium in the milk. This creates calcium lactate, a salt that is soluble in water.

3. Crystallization: Over time, the water in the cheese evaporates, making the calcium lactate less soluble. The concentrated calcium lactate then crystallizes, forming those tiny, gritty particles.

These crystals contribute to the unique texture of aged cheddar cheese, giving it a slightly crunchy and satisfying mouthfeel. The amount of grit can vary depending on the age of the cheese, the type of bacteria used, and other factors.

So, while it may feel like sand in your mouth, the grit in aged cheddar is actually a natural byproduct of the cheesemaking process and contributes to its unique flavor and texture!