The Cheddar cheese photographed contained about 30% milkfat, but it had been removed for electron microscopy. The fat globules left behind globular void spaces in the cheese protein matrix. Freeze-fracturing opened the interior of a calcium phosphate crystal. Such minute crystals (this one is approx. 15 micrometers in diameter) are found in all cheeses where they originate from the ingredients in the milk. They are too small to be felt on the tongue. Several lactic acid bacteria dispersed in the cheese, which were ripening it, are shown in pink color. Enhanced SEM. Image width: 42.7 micrometers. Magnification: 2340x if the image is printed 10 cm wide.