This morning while my coffee was brewing, I stared lazily at a rind of aged gouda sitting on the counter (need to clean the kitchen--bad) and thought, "That was a good cheese. It had those little crunchy bits in it. I wonder what those are? I like gritty gouda. Hmm...gritty gouda sounds funny, tee hee." Then the coffee was done and I went about getting ready for my day.
Then this afternoon rolls around, and the answer to my musings this morning shows up in my google reader! And as you might have guessed from the title of this post, those gritty bits are called tyrosine. Mystery solved via the kitchn.