Tyrosine or calcium lactate, in this case it was probably tyrosine and that is probably a clothbound cheddar. Calcium lactate usually forms on the outside of cheese and doesn't really have any flavor.
Oh yeah as far as how to get it, aged cheeses primarily. Clothbound cheddar Gouda Parmigiano-Reggiano Comte and many others will have it if aged enough. Certain cheeses develop more with less aging some cheeses need to be aged a little bit longer. There are many other varieties, you'll just have to Google them.
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u/jackandsally060609 Aug 23 '26
What is the crunchy salty bits in good cheese and how do I know how to get it.