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Fri Apr 1 at 7:00 PM EDT
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2016-04-01T23:00:34Z2016-04-02T00:00:34ZUTCSaving by Savoring Eventhttps://www.thefoodstand.com/posts/12175
And evening lecture and book signing with author Simran Sethi.New York Open Center, 22 E 30th St (btw Madison Ave & 5th Ave)
New York, NY 10016
United States
RahulRaRa
@cheesegrotto- I've sen crystals like this in cheese and it seems to give the cheese a nice crunch, but how do these form? Do they just take a lot of time?
cheesegrotto
@RahulRaRa Those are protein crystals that are concentrated protein chains. as the cheeses ages, it gets more dense, creating this crystallization. they are filled with the amino acid tyrosine that...