Overview

• White spots on cheese slices result from crystal deposits of salt, calcium lactate, tyrosine or fat rather than harmful mold.
• These maturation crystals are prized quality markers in long-aged hard cheeses such as Parmesan, Gouda and Cheddar.
• Temperature swings in refrigeration encourage crystal formation but storing cheese in breathable paper and stable cold zones can limit buildup.
• Scraping the spots with a knife reveals firm, granular crystals that differ from the soft or discolored texture of mold.
• Salt crystals can be rinsed off and other deposits trimmed away without compromising the safety or taste of the cheese.