Andy Montoya
Ammonia is often released from cheese due to the metabolic byproducts of the live mold coating applied during the cheese-making process. When cheese is wrapped tightly in plastic, these byproducts can be trapped and result in a pungent ammonia odor. To get rid of ammonia from cheese, it is recommended to let the cheese air at room temperature for at least 30 minutes to an hour before serving. Additionally, cheese should be stored in a material that allows it to breathe, such as wax paper, cheese paper, or parchment paper, rather than airtight plastic wrapping.
How to get rid of ammonia from cheese
| Characteristics | Values |
|---|---|
| Cheese type | Soft cheeses, especially young surface-ripened cheeses like Brie and Camembert |
| Ammonia cause | Metabolic byproducts of the live mold coating the cheese, which get trapped and concentrated when wrapped tightly in plastic |
| Prevention | Eat promptly; store in wax paper, parchment paper, or cheese paper, then in a resealable container with an opening for air |
| Removal | Let the cheese sit unwrapped in a well-ventilated room at room temperature for at least 30 minutes to 1 hour before serving |
| Warning signs of spoilage | Ammonia smell persists after airing, gray, orange, or brown spots of mold |
| Alternative solution | Boil off the ammonia with a neutral liquid like apple cider, but this produces a chemical salt byproduct |
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What You'll Learn
Repackage cheese in wax paper, then a plastic bag/container with an opening
Ammonia is commonly found in supermarket cheeses due to the plastic shrink wrap in which they are packaged. The metabolic byproducts of the live mold that acts on milk proteins during the cheese-making process are trapped and concentrated when the cheese is wrapped tightly in plastic. This results in an ammonia smell when the cheese is unwrapped.
To prevent this, repackage the cheese in wax paper as soon as you bring it home. Wax paper allows the cheese to breathe and facilitates the exchange of gases. Then, place the wax paper-wrapped cheese in a resealable plastic bag or container, ensuring that there is an opening for air to get in.
Before serving, let the cheese sit unwrapped at room temperature for at least 30 minutes to an hour. This will allow any remaining ammonia smell to dissipate and the cheese to reach its optimal serving temperature. Serving chilled cheese can mute the flavors.
If the ammonia smell persists after the cheese has aired for an hour, it is recommended to discard it as it may be a sign of spoilage. Other warning signs include gray, orange, or brown spots of mold, particularly on the edges and sides of the cheese.
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Leave cheese unwrapped in a well-ventilated room
If you've bought cheese from the supermarket, it may have been packaged in plastic shrink wrap, which doesn't allow the cheese to breathe. As a result, when you unwrap the cheese, you may be hit by a strong smell of ammonia. This is caused by metabolic byproducts of the mould that acts on milk proteins during the cheese-making process. These byproducts are trapped and concentrated when the cheese is wrapped tightly in plastic.
To get rid of the ammonia smell, you should leave the cheese unwrapped in a well-ventilated room. Ideally, the room should be temperate. This will allow the ammonia to dissipate.
How long should you leave the cheese out for? Well, one source recommends leaving it for at least 30 minutes so that the ammonia can dissipate and the cheese can reach room temperature. Another source suggests leaving it for up to an hour. If the ammonia smell persists after this time, it's best to discard the cheese.
To prevent cheese from becoming overly ammoniated in the first place, avoid storing it in airtight plastic wrapping for too long. Instead, wrap it in a material that allows the cheese to breathe, such as cheese paper or wax paper. You can then place the wrapped cheese in a resealable plastic bag or container, leaving an opening for air to get in.
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Boil cheese in a neutral liquid or stock
Boiling cheese in a neutral liquid or stock is an effective way to get rid of ammonia from the cheese. This method involves submerging the cheese in a neutral liquid or stock and heating it to a boil. The boiling temperature helps to evaporate and drive off the ammonia, leaving it trapped within the vapours. This technique is particularly useful when dealing with cheeses that emit strong ammonia odours, such as Limburger cheese.
When using this method, it is essential to choose a suitable neutral liquid or stock that will not impart unwanted flavours to the cheese. Options such as water, apple cider, or mild stocks are recommended to ensure the cheese retains its intended taste. It is worth noting that boiling cheese in a liquid will produce a chemical salt byproduct, which must be addressed separately.
To begin the process, prepare a sufficient amount of neutral liquid or stock in a suitable container, ensuring it is large enough to completely submerge the cheese. Place the cheese in the liquid and apply heat. Continue heating until the liquid reaches a gentle boil. Maintain this temperature for a short duration to facilitate the evaporation of ammonia.
The duration of boiling will depend on the intensity of the ammonia odour and the type of cheese being treated. It is important to monitor the process closely to avoid overcooking the cheese. Once the ammonia has been driven off, remove the cheese from the liquid and proceed with further preparation or consumption.
It is worth noting that boiling cheese in a neutral liquid or stock can significantly alter its texture and flavour. The boiling process can affect the cheese's consistency and taste, so it is advisable to exercise caution and experiment with smaller batches before applying this method to larger quantities. Additionally, due to the strong odours released during boiling, it is recommended to perform this process in a well-ventilated area or outdoors to avoid an overpowering ammonia smell.
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Return cheese to the cheesemonger for a refund or replacement
If you have purchased cheese that smells of ammonia, it may be because it has not been packaged correctly and has not been able to breathe. In this case, you may wish to return the cheese to the cheesemonger and ask for a refund or a replacement. Cheesemongers are dedicated to rigorous food safety and customer satisfaction, so they should be happy to help you with this issue.
Cheesemongers are experts in their field and can guide you in your cheese choices, helping you to learn about your preferences and try new things. They can advise on the perfect wedge in the perfect size, with a plan for enjoying it, such as which drinks pair well with certain cheeses. They can also advise on how to store your cheese to avoid the build-up of ammonia. For example, repackaging a cheese soon after purchasing it in something that better facilitates the exchange of gases, like wax paper, can help to prevent the cheese from smelling of ammonia.
If you are concerned about the ammonia smell from your cheese, it is best to return it to the cheesemonger and explain the issue. They may offer you a refund or a replacement product. You could also ask for advice on how to prevent this from happening again, as they will have expert knowledge on the storage and care of cheese.
Cheesemongers are passionate about their craft and take pride in ensuring their customers are happy and have a positive experience. They will be able to advise you on the best course of action if you are dissatisfied with your purchase due to an ammonia smell.
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Prevent ammonia by eating cheese promptly after purchase
Ammonia is a metabolic byproduct of the mould coating applied to young surface-ripened cheeses like Brie and Camembert during the cheese-making process. When cheese is wrapped tightly in plastic wrap, these byproducts can be trapped and concentrated, resulting in a pungent ammonia odour when the cheese is unwrapped.
To prevent the cheese from becoming overly ammoniated, it is best to eat it promptly after purchase. If you do not intend to eat it right away, transfer the cheese from its plastic wrapping to a breathable material such as cheese paper or wax paper. Then, place the wrapped cheese inside a resealable plastic bag or container, ensuring there is an opening for air to get in.
Storing cheese in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese. Cheese shops typically sell cheese wrapped in specialty paper that is optimal for keeping the cheese in good condition. Alternatively, you can wrap the cheese tightly in waxed or parchment paper and then loosely in aluminium foil.
If you find that your cheese has an ammonia smell, you can leave it unwrapped in a temperate, well-ventilated room for about an hour before serving to allow the odour to dissipate. However, if the ammonia smell persists, discard the cheese as it may be a sign of spoilage.
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Frequently asked questions
To get rid of the ammonia smell from cheese, let it sit unwrapped in a temperate, well-ventilated room at room temperature for at least 30 minutes to 1 hour.
Young surface-ripened cheeses like Brie and Camembert are coated with live mold during the cheese-making process. When the cheese is wrapped tightly in plastic wrap, metabolic byproducts from the mold are trapped and can develop an ammonia smell over time.
To prevent cheese from developing an ammonia smell, eat it promptly after purchasing. Otherwise, wrap it in a breathable material such as cheese paper or wax paper, and store it in a resealable plastic bag or container with an opening for air to get in.
If the ammonia smell persists after the cheese has aired out for an hour, discard it. Other warning signs of spoilage include gray, orange, or brown spots of mold, particularly on the edges and sides of the cheese.
Yes, you can boil off the ammonia from cheese using a neutral liquid, stock, or a flavored liquid like apple cider. However, this process will produce a chemical salt byproduct that must be dealt with, and it may not be practical to do at home.
