In a recent visit to the shop, the author was reminded of the presence of calcium lactate on certain types of cheese, which is often mistaken for mold by customers. This white substance is actually formed by protein breakdown and is desirable as it indicates that the cheese is fully developed and flavorful. Different types of crystals, such as tyrosine and leucine, can also form in aged cheeses, adding to their texture and enhancing the eating experience. The presence of these crystals on cheese signifies its age and quality, rather than any negative implications.
https://www.thephcheese.com/theres-white-stuff-growing-on-your-cheese-that-isnt-mold