Kamil Perry
Does Brie cheese smell like ammonia? It's a question that's been asked by many, and the answer is yes, it can. Ammonia is a byproduct of the breakdown of protein by surface moulds, and as Brie is a bloomy-rind cheese, it has mould cultures that are introduced during the cheese-making process. These moulds break down the cheese proteins, producing ammonia and its associated smell. If the cheese is wrapped in plastic, the gas can become trapped, leading to a strong ammonia smell. However, this doesn't mean the cheese has gone bad; simply unwrapping the cheese and letting it breathe can help dissipate the ammonia odour.
| Characteristics | Values |
|---|---|
| Smell | Like ammonia |
| Taste | Like ammonia |
| Cause | Aging, overripe, mishandled, or not enough ventilation |
| Solution | Leave unwrapped at room temperature, repackage with wax paper, or buy from a cheese shop |
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What You'll Learn
Ammonia is a byproduct of the breakdown of protein by surface mold
The ammonia smell can be mitigated by allowing the cheese to breathe. It is recommended to repackage the cheese in something that facilitates the exchange of gases, such as wax paper, and then place it in a resealable container with an opening for air to circulate. Leaving the cheese unwrapped at room temperature will also help dissipate the ammonia. If the ammonia smell remains, it is an indication that the cheese is overripe and should be discarded.
The ammonia smell is not always present in Brie and can be avoided by ensuring proper ventilation during the aging process and storage. However, it is essential to note that the presence of ammonia does not necessarily indicate that the cheese is unsafe to consume. It may still be edible if the cheese is in its early stages of overripening and has not developed other flaws, such as discoloration, internal cracking, or the presence of unwanted mold.
To summarize, ammonia is produced during the breakdown of protein by surface mold in Brie cheese, and its presence can be minimized by proper ventilation and storage. While ammonia may indicate overripening, it does not necessarily render the cheese unsafe for consumption, depending on other factors.
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Ammonia smell is common in bloomy-rind cheeses like Brie
Ammonia smell is indeed common in bloomy-rind cheeses like Brie. This is due to the process of aging and the breakdown of protein into amino acids. The surface molds of the cheese, which break down the protein, produce ammonia as a byproduct. When the cheese is aging in the creamery, the ammonia is ventilated. However, once the cheese is packaged for sale, the ammonia gets trapped, leading to a strong ammonia smell when the package is opened. This is more likely to occur if the cheese is wrapped in plastic, as the ammonia cannot escape, resulting in a buildup that causes the strong ammonia odour and flavour.
To mitigate the ammonia smell, it is recommended to repackage the cheese in wax paper or a similar material that allows for better gas exchange. The wax paper-wrapped cheese can then be placed in a container or bag with an opening to facilitate air circulation. Additionally, leaving the cheese unwrapped at room temperature can help dissipate the ammonia odour. If the ammonia smell persists, it indicates that the cheese is overripe and should be discarded.
The ammonia smell in Brie and similar cheeses is not always an indicator of spoilage, but rather a consequence of the aging process and the breakdown of proteins by surface molds. However, if the cheese exhibits other signs of spoilage, such as discoloration, internal cracking, or mould growth beyond the rind, it should be discarded.
It is worth noting that the ammonia smell may also be influenced by factors such as travel time, overstocking in warehouses, or variations in production or storage conditions. These factors can contribute to the cheese being mishandled or becoming overripe, resulting in a stronger ammonia smell.
To summarise, the ammonia smell in bloomy-rind cheeses like Brie is a common occurrence due to the natural aging process and the breakdown of proteins. Proper storage practices, such as allowing the cheese to breathe and providing adequate ventilation, can help minimise the ammonia odour and ensure a more pleasant cheese-tasting experience.
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Tightly wrapped Brie in plastic can cause ammonia buildup
Ammonia is produced during the breakdown of protein into amino acids by surface moulds on the cheese. This process is called proteolysis, and ammonia is a byproduct of it. When the cheese is wrapped for sale, the gas is trapped, and that's why you smell it when you unwrap the cheese, especially if it was enclosed in plastic film. Tightly wrapped Brie in plastic wrap can cause ammonia buildup because the gas is unable to escape. This is more common with supermarket Brie as they are usually wrapped in plastic and unable to breathe, unlike those in cheese shops.
To prevent this, it is recommended to repackage the cheese as soon as you bring it home in something that better facilitates the exchange of gases, like wax paper. The wax paper-wrapped Brie should then be placed in a resealable plastic bag or container, leaving an opening for air to get in.
If you notice an ammonia smell, try giving the cheese some air by leaving it unwrapped at room temperature. If the ammonia dissipates, it is safe to consume the cheese. However, if the smell remains, the cheese is likely overripe and should be discarded.
It is important to note that while ammonia buildup may be unpleasant, it is not necessarily harmful. However, if the cheese exhibits other signs of spoilage, such as discoloration, internal cracking, or mould growth, it is best to err on the side of caution and dispose of it.
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Ammonia smell can be eliminated by leaving the cheese unwrapped
Ammonia smell in brie cheese is a common issue faced by many consumers. The ammonia smell is a result of the breakdown of protein during the aging process of the cheese. When the cheese is wrapped for sale, the ammonia gas gets trapped, and that is why you smell it when you unwrap the cheese.
If you are facing this issue, you can try leaving the cheese unwrapped at room temperature. The ammonia smell will likely go away. This is because exposing the cheese to air will help the ammonia aroma dissipate. You can also try repackaging the cheese in wax paper and placing it in a container with an opening for air to get in. Before serving, leave the cheese out for at least 30 minutes to let the ammonia dissipate and the cheese to reach room temperature.
If the ammonia smell does not go away, it is likely that the cheese is overripe and should be discarded. It is important to note that the ammonia smell can be a sign of an overripe or mishandled cheese, and it may not be pleasant for some people.
Alternatively, you can try boiling off the ammonia with a neutral liquid, such as apple cider. This will drive off the ammonia, but it will produce a chemical salt byproduct that needs to be dealt with.
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Brie cheese might be overripe if it smells like ammonia
Ammonia is produced during the breakdown of protein, which is a natural part of the aging process for Brie and similar bloomy-rind cheeses. When Brie is aging in the creamery, the ammonia is ventilated, but once the cheese is wrapped for sale, the gas can become trapped, leading to a strong ammonia smell when you first open the package. This is especially true for cheeses that are tightly wrapped in plastic, as the ammonia is not allowed to escape and can build up over time.
If your Brie cheese smells like ammonia, it may be overripe. However, this is not always the case, as the ammonia smell can also be due to improper packaging or storage. To prevent this, it is recommended to repackage Brie in wax paper and place it in a container or bag with an opening for air to get in. Additionally, leaving the cheese unwrapped at room temperature can help dissipate the ammonia smell.
It is important to note that while ammonia smell can indicate overripe cheese, it may also be a sign of mishandling or other issues during the cheese-making process. Some factors that can contribute to an ammonia smell include travel time, overstocking in warehouses, and the use of plastic wrap that does not allow the cheese to breathe.
If you are unsure whether your Brie cheese is overripe or not, you can try leaving it unwrapped at room temperature for a while. If the ammonia smell dissipates, it is likely safe to consume. However, if the smell persists, it is best to discard the cheese as it may be overripe or of poor quality.
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Frequently asked questions
Ammonia is a byproduct of the breakdown of protein by surface mold. When brie is wrapped for sale, the ammonia is trapped, and you smell it when you unwrap the cheese.
Try leaving the cheese unwrapped at room temperature — the ammonia should dissipate. If it doesn't, the cheese is overripe and should be discarded.
Repackage the cheese when you get home in something that allows the exchange of gases, like wax paper. Then, place the wax paper-wrapped cheese in a resealable container or bag, leaving an opening for air to get in.
