Frederic Melton
Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in cheese. This process is natural, and when balanced with the well-developed aroma and flavor of a properly ripened cheese, it's not unpleasant. However, if the ammonia smell becomes overpowering, it indicates a problem. This could be due to improper storage, such as wrapping the cheese too tightly in plastic or storing it in airtight containers, which prevents the ammonia from escaping. To get rid of the ammonia flavor from cheese, you can try letting it sit unwrapped at room temperature for 15-30 minutes to allow the ammonia gas to dissipate. For more heavily ammoniated cheese, there are limited options for salvaging it. You can try boiling off the ammonia with a neutral liquid or something flavorful like apple cider, but this produces a chemical salt byproduct. Another option is to use citric acid, which should complex with the ammonia and reduce its taste.
How to get rid of ammonia flavor from cheese
| Characteristics | Values |
|---|---|
| Cheese storage | Store cheese in a material that allows it to breathe, such as wax paper. Avoid using airtight plastic wrapping. |
| Cheese temperature | Bring cheese to room temperature before serving. Chilled cheese mutes flavors. |
| Cheese ventilation | Allow cheese to "breathe" at room temperature for 15-30 minutes. This helps the ammonia dissipate. |
| Neutral liquid | Boil off ammonia with a neutral liquid, stock, or a flavored liquid like apple cider. |
| Citric acid | Using citric acid can help neutralize the ammonia flavor. |
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What You'll Learn
Let the cheese breathe at room temperature for 15-30 minutes
Allowing cheese to breathe at room temperature for 15-30 minutes is a crucial step in reducing ammonia odour. This technique is particularly effective for cheeses that have been tightly wrapped in plastic or stored in airtight containers, as it enables the trapped ammonia to dissipate.
Cheese needs to breathe and off-gas, and this process is hindered when it is wrapped too tightly or stored in airtight containers. By allowing the cheese to breathe, you are providing an opportunity for the built-up ammonia to escape. This is especially important for soft cheeses, which are more prone to developing ammonia odours due to their higher moisture content.
When you first unwrap the cheese, you may notice a strong ammonia smell. This is an indication that the cheese has been tightly wrapped, preventing adequate ventilation. By letting it sit unwrapped, you are essentially providing the cheese with the ventilation it needs to release the trapped ammonia.
During the 15-30 minute breathing period at room temperature, the ammonia odour will gradually dissipate. This is because the ammonia gas escapes into the surrounding air, reducing its concentration in the cheese. This process is similar to how decanting works for wine, where letting it breathe helps reduce strong aromas.
It is important to note that while this technique can significantly reduce ammonia odour, it may not completely eliminate it, especially if the cheese is heavily ammoniated. In such cases, the cheese may have passed its prime, and the taste and aroma are unlikely to improve. Therefore, it is essential to assess the cheese's smell and taste after the breathing period before deciding whether to consume it or discard it.
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Repackage cheese in wax paper or cheese paper
To prevent an ammonia build-up in cheese, it is important to ensure that it is stored in a way that allows for the exchange of gases. Repackaging cheese in wax paper or cheese paper is an effective way to achieve this.
Wax paper is a suitable alternative for wrapping soft cheeses. It offers good breathability, allowing the cheese to breathe and preventing additional moisture. It is also a good moisture barrier, although it offers less breathability in this instance. When using wax paper, cut a piece that is large enough to comfortably wrap the entire piece of cheese with some extra to fold over. Then, fold the sides of the paper over the cheese, wrapping it snugly, and fold the ends over to create a neat package.
Cheese paper is specifically designed for cheese storage. It is a two-ply paper that allows the cheese to breathe while maintaining the proper humidity. The outer layer is typically made of wax-coated paper, while the inner layer is a porous material that wicks away excess moisture. As with wax paper, cut the cheese paper large enough to wrap the entire piece of cheese with some extra to fold over. Then, fold the sides and ends of the paper over the cheese to ensure that it is fully enclosed and protected.
It is important to note that, when wrapping cheese, you should always remove it from its original packaging, especially if it is wrapped in plastic or cling film, as this can negatively affect the taste and texture of the cheese.
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Avoid storing cheese in airtight containers or plastic wrap
Cheese needs ventilation to allow gases like ammonia to escape. If cheese is wrapped too tightly in plastic or stored in airtight containers, ammonia gets trapped. This is because during the cheese-making process, young surface-ripened cheeses like Brie and Camembert are coated with live mold that acts on milk proteins, transforming the cheese from chalky and bland to creamy, silky, and full-flavored. This mold also gives off metabolic byproducts, which can be trapped and concentrated over time, resulting in an ammonia smell.
Therefore, it is important to let the cheese breathe. Instead of plastic wrap, use wax paper or cheese paper, which allows the cheese to breathe. Then, place the wax paper-wrapped cheese in a resealable plastic bag or container, leaving an opening for air to get in.
Temperature also plays a crucial role. Storing cheese at too warm a temperature speeds up bacterial activity, leading to faster protein breakdown and more ammonia production. Thus, it is important to store cheese at the right temperature and not too cold, as very cold temperatures can prevent ammonia from escaping.
If your cheese has developed an ammonia smell, you can try letting it sit at room temperature for 15-30 minutes to allow the gas to dissipate. However, if the smell remains strong or the taste is unpleasant, the cheese has likely gone past its prime and should be discarded.
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Try boiling off ammonia with a neutral liquid or stock
Ammonia is a by-product of the natural breakdown of proteins in cheese. It is created by bacteria and enzymes during the ripening process. While some ammonia is normal and part of the cheese's aroma profile, an overpowering ammonia smell indicates that the cheese has aged beyond its ideal eating window.
If you are dealing with heavily ammoniated cheese, there is little you can do to salvage it. However, one potential solution is to try boiling off the ammonia with a neutral liquid or stock. This process will drive off the ammonia, allowing you to work with the remainder.
To boil off ammonia using a neutral liquid or stock, follow these steps:
- Choose a neutral liquid or stock that you would like the cheese to absorb the flavour of, such as water or apple cider.
- Cut the cheese into small pieces to increase the surface area and facilitate the release of ammonia.
- Place the cheese pieces in a saucepan or pot and cover them with the chosen liquid or stock. Ensure that the cheese is fully submerged.
- Heat the liquid or stock to a gentle boil. Be careful not to burn the cheese or overheat the liquid.
- Maintain a gentle boil for several minutes, stirring occasionally, to allow the ammonia to evaporate.
- Remove the cheese from the heat and discard the liquid, being cautious of the chemical salt byproduct that forms during this process.
- Taste a small piece of the cheese to determine if the ammonia flavour has been sufficiently reduced. If not, you may need to repeat the process or try a different approach.
It is important to note that boiling Limburger cheese or other strong-smelling cheeses may not be advisable indoors due to the potential for lingering odours. Performing this process outdoors or in a well-ventilated area is recommended. Additionally, always exercise caution when handling hot liquids and cheeses to prevent burns or injuries.
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Return the cheese to the cheesemonger and ask for a refund
If you've purchased cheese that has an overwhelming ammonia smell, it may be due to the cheese being tightly wrapped in plastic and stored at very cold temperatures. In this case, the ammonia is unable to escape, leading to a buildup of ammonia and a strong ammonia flavor.
Instead of attempting to rectify the issue yourself, you could consider returning the cheese to the cheesemonger and requesting a refund. This is a valid option, especially if the cheese was sold to you already tightly wrapped in plastic. Reputable cheesemongers will usually be happy to help and direct you to a better product.
When returning the cheese, be sure to bring it back in its original packaging, if possible. This will help the cheesemonger identify the issue and prevent future occurrences. You may also want to provide feedback on the ammonia smell, as this can assist the cheesemonger in improving their storage and handling practices.
Remember to be polite and respectful when requesting a refund. Explain the situation calmly and clearly, and understand that the cheesemonger may have certain policies or procedures to follow regarding returns and refunds. If the cheesemonger is unable or unwilling to provide a refund, you could consider asking for a replacement or a store credit instead. It's important to approach this situation with an open mind and a willingness to collaborate to find a satisfactory solution for both parties.
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Frequently asked questions
Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, but when trapped, it can result in an intense ammonia smell.
If you have not yet opened the cheese, leave it to sit unwrapped in a well-ventilated room at room temperature. If you have already opened the cheese, cut off the surface layer and let the interior mellow for a day or so.
To prevent a healthy cheese from becoming ammoniated, the best strategy is to eat it promptly. Otherwise, wrap it in a material that allows the cheese to breathe, such as cheese paper or wax paper.
You can boil off the ammonia with a neutral liquid or stock, or something you would like the flavor of, like apple cider.
If the ammonia smell persists after the cheese has aired out for an hour, discard it. Other warning signs of spoilage are gray, orange, or brown spots of mold (inspect the edges and sides).
