Tyrosines

These small, crunchy white crystals in the paste of certain cheeses, are a crystallization of the amino acid, tyrosine, a result of the breakdown of casein(the main protein in milk) as the cheese ripens. Certain aged cheeses, like Gouda, Gruyere, Parmigiano-Reggioano and Piave Vecchio will have a preponderance of them. Most cheese lovers consider the crunchy texture one of the delights of the cheese.

The California Milk Advisory Board