What is That Crunch in My Romano Cheese?
For a man on a limited income, treats come at a high price. Rarely do I get to splurge. One of my more curious treats is a wedge of imported Romano cheese. Tangy, flavorful, and having a firm, yet most delicate crumbling texture, I savor each bite.
Interestingly, there are very tiny crunches in each mouthful, very tiny indeed. Surprisingly, they don't subtract from, but add to the experience of eating a delicious imported cheese.
I decided to investigate. Surely others must have taken note of this interesting phenomenon. And, of course, I was right. What is the cause of the crunch? It is tiny crystals of a pure compound which forms as part of the cheese.
Those crystals are calcium lactate.
Doubtless you've heard of lactose (milk sugar) and lactic acid. Calcium lactate is the calcium salt of lactic acid. Certain health benefits are attributed to the eating of calcium lactate. After all, it is a natural, organic calcium supplement! Do you find yourself wanting to eat imported cheeses, too?
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