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FROMAGE SCIENCE

Tyrosine Crystals in Aged Parmigiano: What Causes That Euphoric Crunch?

Published Aug 24, 2026 by Gourmet Deli Head Sommelier

The Secret of Tyrosine Crystals in Parmigiano — Gourmet Deli

During 24 months of natural cave aging, milk proteins (casein) are broken down by active lactic enzymes into amino acids, clustering into crystalline tyrosine deposits that burst with savoury glutamates.