bob

Okay, so Parmigiano-Reggiano cheese has little crystals in it. I never knew
what those crystals were, but I liked them. Around the beginning of this
year, a friend of mine gave me an aged cheddar that had crystals in it, and
I liked that, too. One of the cheeses offered at a cheese course during a
meal I recently had contained crystals.

Looking at Google, I surmise that those are calcium lactate crystals. The
crystals seem to form on hard cheeses that get aged for a long time. Can
anyone give me some pointers to what cheeses meet those criteria, and where
I might be able to find them?

Bob

levelwave

Are the products at the actual Dean and Duluca as overpriced as they are
in their catalog?...

~john!


--
"This body holding me reminds me of my own mortality. Embrace this
moment. Remember. We are eternal. All this pain is an illusion...."

nick

unbelievably so!
But I still love that store!