Bushra Griffith
Brie cheese is a soft-ripened cheese made from cow's milk. It has a distinctive appearance, with a bloomy rind and a creamy texture. While some people characterise the odour of Brie as funky, others find it unpleasantly strong, comparing it to the smell of ammonia. This ammonia smell is caused by the breakdown of proteins in the cheese as it ages, and can be avoided by eating the cheese earlier in its life, or by removing the rind and only eating the interior.
| Characteristics | Values |
|---|---|
| Smell | Ammonia, nutty, mushroom-like, tangy, funky |
| Reasons for the smell | Aging, rind, bacteria, molds, breakdown of proteins and fats |
| Ways to reduce the smell | Remove the rind, eat early, let it breathe and come to room temperature |
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What You'll Learn
Why does Brie cheese smell like ammonia?
Brie cheese is a soft-ripened cheese with a bloomy rind—an edible white mold that plays a crucial role in how the cheese ages and tastes. The mold used to ripen Brie, feeds on the cheese proteins, producing ammonia and the associated smell. The longer the cheese ages, the stronger the smell becomes. This is why Brie that’s closer to its expiration date or labeled as “aged” will have a more intense aroma than a fresh, younger Brie.
The ammonia smell in Brie is a result of the breakdown of proteins in the cheese during the aging process. This process is called proteolysis. As the cheese ages, bacteria and molds break down fats and proteins, creating new compounds that contribute to both its taste and aroma. If the cheese is tightly wrapped in plastic and not allowed to breathe, or stored at very cold temperatures, the ammonia smell can become more concentrated and unpleasant.
To minimize the ammonia smell in Brie, it is recommended to repackage the cheese in something that facilitates the exchange of gases, such as wax or parchment paper, and then store it in a resealable container with an opening for air to get in. Additionally, before serving, the cheese should be left out for at least 30 minutes to an hour to allow the ammonia smell to dissipate and for the cheese to reach room temperature.
If the ammonia smell is very strong and persistent, it may be an indication that the cheese is overripe or past its peak ripeness. Other signs of spoilage include gray, orange, or brown spots of mold on the cheese. In such cases, it is best to discard the cheese.
It is worth noting that not all Brie cheeses smell or taste the same, and different varieties may have varying levels of ammonia smell. Some people may enjoy the strong, funky aroma of aged Brie, while others may prefer the milder, buttery aroma of younger Brie. Ultimately, it is a matter of personal preference, and it is essential to find a variety that suits one's taste.
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Why does Brie cheese have an edible white mould?
Brie is a soft-ripened cow's milk cheese that gets its name from the town it originated in, France. It is made in a similar way to other cheeses; rennet is added to raw milk, heated to the right temperature, and then cast into moulds and allowed to drain for hours. It is then removed from the moulds, salted, and sprayed with a "good" mould like Penicillium candidum.
Brie has an edible white mould on the outside, also known as Penicillium candidum, which contributes to the smell and flavour. As the cheese ripens, the mould breaks down the cheese from the outside in, transforming it from firm and chalky to gooey and creamy. The longer the cheese ages, the stronger the smell becomes. This is why Brie that is closer to its expiration date or labelled as "aged" will have a more intense aroma than a fresh, younger Brie.
The white mould on Brie is safe and perfectly edible. In fact, the mould is sprayed onto the cheese during the cheesemaking process. The mould helps to break down fats and proteins in the cheese, creating new compounds that contribute to both its taste and aroma.
Some people enjoy the taste of Brie rind, describing it as tasting like mushrooms. Others find the taste and smell of the rind off-putting, describing it as having an ammonia smell or taste. If you do not enjoy the taste or smell of the rind, you can cut it off and just eat the interior creamy cheese.
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Why does Brie cheese have a stronger smell when aged?
Brie is a soft-ripened cheese with a bloomy rind—an edible white mold that plays a crucial role in how the cheese ages and tastes. The longer Brie cheese ages, the stronger its smell becomes. This is because, as Brie ages, the bacteria and molds used to make the cheese break down fats and proteins, creating new compounds that contribute to both its taste and aroma.
The edible white mold on the outside, known as Penicillium candidum, also contributes to the smell and flavor. As the cheese ripens, the mold helps break down the cheese from the outside in, transforming it from firm and chalky to gooey and creamy. The result is a cheese that tastes as rich as it smells.
The biggest indicator of overripe Brie cheese is the rind graying or browning, especially in large amounts, and an ammoniated aroma. The cheese may also have a bitter taste, and the ammonia smell may not go away quickly. If the cheese is past its prime, it may also have a terrible ammonia smell.
To prevent Brie cheese from smelling like ammonia, it should be stored in the proper cheese paper/breathable packaging. Exposing the cheese to air will also help dissipate the ammonia aroma.
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Why does Brie cheese taste bad when it's past its best before?
Brie cheese is a soft cheese that has a shorter shelf life than hard cheeses. It relies on the fungus penicillium camemberti for its distinct hard crust and unique flavor. The edible white mold on the outside, known as Penicillium candidum, contributes to the smell and flavor of the cheese. As the cheese ripens, the mold breaks down the cheese from the outside in, transforming it from firm and chalky to gooey and creamy.
Brie cheese typically stays fresh in the refrigerator for about 5 to 7 days after opening if properly stored. However, some people believe that Brie cheese tastes better when it is past its "best before" date. The older the cheese, the stronger the smell and flavor become. This is due to the breakdown of fats and proteins by bacteria and molds, creating new compounds that contribute to both its taste and aroma.
However, if the Brie cheese has an overpowering ammonia smell, it is likely past its peak ripeness and has gone bad. The ammonia smell comes from proteolysis, the breakdown of proteins in the cheese, which is a natural part of the aging process. If the cheese has turned brown or gray, especially in large amounts, it is likely overripe and will have a bitter taste.
To prolong the lifespan of Brie cheese, it can be frozen for up to 6 months. However, beyond this point, the taste and texture may be affected. When storing Brie cheese in the refrigerator, it is recommended to wrap it in parchment or wax paper and place it in the back of the refrigerator, where moisture and temperature are most consistent.
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Why does Brie cheese have a complex aroma?
Brie cheese is part of the soft-ripened cheese family, which means it has a bloomy rind—an edible white mould that is crucial to how the cheese matures and tastes. This mould is a type of bacteria called Penicillium candidum, which breaks down the cheese from the outside in, transforming it from firm and chalky to gooey and
The quality of the milk used in Brie production also plays a pivotal role in determining its final aroma. Milk from cows that graze on lush pastures, rich in diverse flora, imparts depth of flavour and complexity to the cheese. As Brie ages, its aroma undergoes a transformation. Initially mild and milky, the cheese gradually develops more pronounced notes of
The storage conditions of Brie also impact its aroma. Ideally, Brie should be stored in a cool, humid environment, allowing the cheese to mature slowly and develop its full flavour potential. Exposure to excessive heat or dryness can accelerate the ageing process, resulting in an overpowering aroma and diminished flavour.
The aroma of Brie cheese is an integral part of its sensory experience. When savouring a slice of Brie, the aromas dance across the palate, creating a symphony of flavours and scents orchestrated by a diverse cast of microorganisms. From the lactic acid bacteria that initiate the cheese's transformation to the moulds that sculpt its final character, each player contributes to the unique olfactory profile that distinguishes Brie cheese from all others.
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Frequently asked questions
The smell of brie comes down to aging and the rind. Brie is a soft-ripened cheese with a bloomy rind, an edible white mold that plays a crucial role in how the cheese ages and tastes. As brie ages, the bacteria and molds used to make the cheese break down fats and proteins, creating new compounds that contribute to both its taste and aroma. The longer the cheese ages, the stronger the smell becomes.
If your brie tastes like ammonia, it has likely gone bad. The biggest tell for this style of cheese being overripe is the rind graying or browning, especially in large amounts, and in conjunction with a strong ammoniated aroma. If you cut into it and the paste (interior of the cheese) also looks grey, it likely will have a bitter taste and the ammonia smell won't go away.
To prevent your brie from smelling like ammonia, inspect it before you buy it. If it’s only browning around the edges, you still have some time. If it’s already coming out of the middle and brown throughout, then it has likely gone bad. To prevent this from happening, store your brie in the little round box it comes in, in the butter compartment of your fridge door.
