The discussion centers around the existence of white crystals on cheese, which are not mold but calcium lactate or tyrosine crystals, adding flavor and texture to cheese. Comments highlight the use of natamycin in shredded cheese as a preservative, raising concerns about long-term exposure and antibiotic stewardship. Users share insights from personal experiences with cheese, particularly the crunchy texture from crystals, and express gratitude for learning these details to avoid discarding good cheese in the future. Suggested readings like 'The Science of Cheese' emphasize the depth of cheese science.