The presence of cheese crystals has been the object ofscientific curiosity since the early 20th century. Morerecently, changes in cheesemaking technology andconsumer preferences have increased the presence ofcrystals in the marketplace, generating both concernand enthusiasm. In some markets, crystals are viewednegatively by the industry and by consumers who mistakethem for mold growth and spoilage, whereas inother markets some crystals are viewed very positively.The diversity of crystals in natural cheeses, factors thataffect crystal formation, direct and indirect effects ofcrystals on texture and sensory properties, and relevanthistorical context are emphasized in this review.
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