Randy Chandler
If your brie cheese has an ammonia taste, it may be past its prime. To prevent this, avoid storing brie in plastic wrap or at very cold temperatures, as this traps the ammonia produced by the cheese cultures and prevents it from escaping. Instead, wrap brie tightly in waxed or parchment paper and then loosely in aluminium foil. Additionally, let the cheese sit unwrapped at room temperature for at least 30 minutes before serving to allow any accumulated ammonia to dissipate. If the ammonia taste persists, it may be best to discard the cheese.
Characteristics of how to get rid of the ammonia taste in brie cheese
| Characteristics | Values |
|---|---|
| Expose the cheese to air | Leave it at room temperature, uncovered, for 30 minutes to 1 hour before serving |
| Store the cheese | Do not store wrapped in plastic wrap; use waxed or parchment paper and then loosely wrap in aluminum foil |
| Check for spoilage | Look for grey, orange, or brown spots of mold on the edges and sides |
| Remove the rind | Cut off the rind before consuming the cheese |
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What You'll Learn
Avoid storing brie in plastic wrap or containers
If you're a brie lover, you may have noticed that this cheese sometimes has an ammonia taste and smell. This occurs because brie is a bloomy rind cheese, which means that during the cheese-making process, a mold culture is introduced that becomes the white rind of the cheese. This mold culture breaks down the cheese proteins and produces ammonia. If the cheese is wrapped in plastic or stored in a container that doesn't allow the cheese to breathe, the ammonia becomes trapped and builds up, resulting in a strong ammonia smell and taste.
To avoid this, it is important to store brie in a way that allows for proper air circulation. Instead of plastic wrap or containers, try using a wax paper or a specialized cheese storage bag that is breathable. You can also use a container with a loose-fitting lid or a cheese dome, which will allow for some airflow while still protecting the cheese. Another option is to wrap the brie in a breathable natural fiber like cotton or linen, which will allow the cheese to breathe while still protecting it from drying out.
It is also important to store brie at the correct temperature. While refrigeration can help slow down the growth of mold and bacteria, it can also trap ammonia odors if the cheese is not properly ventilated. Consider storing your brie in the crisper drawer of your refrigerator, which tends to be slightly warmer than the rest of the fridge and may provide better ventilation. You can also place the wrapped brie in a paper bag before putting it in the refrigerator, which will help absorb some of the moisture and odors.
In addition to proper storage, you can also take steps to reduce the ammonia taste and smell before serving the brie. Remove the cheese from the refrigerator about 30 minutes before serving to allow it to come to room temperature and for the ammonia to dissipate. You can also try exposing the cheese to air for a few hours before serving, which will help the ammonia evaporate. If the brie has a rind, you can carefully scrape or cut away the rind, as this is where most of the ammonia-producing bacteria are concentrated.
By following these tips, you can help reduce the ammonia taste and smell in your brie and enjoy the cheese as it's meant to be. Remember that a slight ammonia smell is normal for bloomy rind cheeses, but if the smell or taste is very strong, it may indicate that the cheese is overripe or mishandled. In such cases, it is best to discard the cheese and source it from a different retailer or cheese shop where it is more likely to have been properly handled and stored.
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Let the cheese breathe at room temperature before serving
To get rid of the ammonia taste in brie cheese, it is important to let the cheese breathe at room temperature before serving. This is because ammonia is a natural by-product of the breakdown of proteins in the cheese during the ripening process. When the cheese is tightly wrapped in plastic or stored at very cold temperatures, the ammonia gets trapped and builds up, resulting in a strong ammonia smell and flavour.
To prevent this, it is recommended to allow the cheese to breathe for 15 to 30 minutes before serving. During this time, the ammonia will dissipate, and the cheese's natural aromas will become more noticeable. It is important to use breathable wrapping, such as wax paper or parchment paper, instead of plastic wrap. This allows the cheese to breathe and prevents the ammonia from becoming trapped.
However, if the cheese has been improperly stored or has ripened too much, the ammonia smell and taste may be overpowering. In this case, letting the cheese breathe may not be enough to get rid of the ammonia taste completely. If the smell remains strong or the taste is still unpleasant after allowing the cheese to breathe, it is likely that the cheese has gone past its prime and should be discarded.
It is worth noting that a slight ammonia smell is normal in some cheeses, particularly bloomy-rind varieties like Brie, and is not harmful in small amounts. However, when the ammonia smell becomes overwhelming, it indicates that the cheese may have ripened too much or has been stored improperly. Therefore, it is essential to practise proper storage methods, such as using breathable wrapping and maintaining consistent humidity and temperature, to prevent ammoniation and preserve the cheese's desired taste and aroma.
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Don't eat the rind
If you're not a fan of the rind on your Brie, you're not alone. Many people dislike the taste and texture of cheese rinds, and some sources even recommend cutting it off before eating. While some people enjoy the rind, it's perfectly fine not to eat it.
The rind on Brie is formed during the cheese-making process when a mold culture is introduced, creating the white-coloured rind. This rind is edible but can develop an ammonia taste if the cheese is not stored properly. Ammonia taste and smell can occur when the cheese is wrapped tightly in plastic and stored at very cold temperatures, trapping the metabolic byproducts of the mold and preventing the ammonia from escaping.
To avoid the ammonia taste, it's recommended to expose the cheese to air and let it breathe. You can do this by leaving it at room temperature on a plate or board for at least 30 minutes before serving. This allows any accumulated ammonia to dissipate. However, if the ammonia taste or smell persists after airing, it's best to discard the cheese as it may be past its prime or spoiled.
When purchasing Brie, avoid tightly wrapped cheeses from supermarkets, as these are more likely to have trapped ammonia smells. Instead, opt for cheeses from specialty cheese shops, which typically use optimal wrapping methods, such as specialty paper, waxed or parchment paper, and loose aluminium foil.
Additionally, when buying Brie, look for slight bulging in the cheese, a lack of excessive colour, and a mild smell. These are signs of fresh cheese that has not been aged beyond its peak ripeness. Remember, a pure white Brie often indicates ultra-pasteurization, which can affect the taste and texture.
In summary, if you don't enjoy the rind on your Brie, feel free to cut it off and enjoy the interior creamy cheese. Just be mindful of proper storage practices to avoid unwanted ammonia flavours.
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Bake the brie to change the flavour of the rind
Baking brie is a great way to change the flavour of the rind and get rid of the ammonia taste. The ammonia smell and flavour are due to the build-up of gases produced by the mould culture during the ripening process. The rind of a baked brie will also be softer and easier to eat.
Firstly, you can score the rind with a serrated knife, creating a crosshatch pattern. Be careful not to cut too deeply, as this could cause the cheese to lose its shape during baking. Scoring the rind will make it easier for guests to separate it from the cheese if they prefer not to eat it.
You can then add toppings to the brie. This could be jam, honey, maple syrup, nuts, dried fruit, or a combination of these. Mix the nuts and dried fruit with a bit of honey or jam to prevent them from drying out in the oven. Place the brie in an oven-proof dish and bake for 12-20 minutes, depending on the size of the cheese and your oven temperature.
Baked brie is an easy and impressive appetiser that can be served with crackers, sliced baguette, apple slices, grapes, or other fruits.
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Buy fresh brie from a cheese shop, not a supermarket
The ammonia smell and taste in brie are due to the mould culture used to ripen the cheese. This mould feeds on the cheese proteins, producing ammonia. If the cheese is tightly wrapped and stored at cold temperatures, the ammonia is unable to escape, leading to a strong ammonia smell and taste.
Supermarket cheeses are often packaged in airtight plastic, preventing the cheese from breathing. As a result, ammonia can become trapped, causing an unpleasant aroma and taste. To avoid this issue, it is recommended to buy fresh brie from a cheese shop rather than a supermarket. Cheese shops typically store their cheeses in open displays or specialised refrigerators that allow for proper ventilation. This ensures that the ammonia produced during the ripening process can dissipate, resulting in a more pleasant-tasting cheese.
Cheese shops offer a variety of brie options, including wedges, wheels, and bites, sourced from different regions and producers. These shops often carry unique varieties, such as goat brie, which offers a grassy goat cheese flavour, or the Petit Breakfast Brie, a rindless option with a firm texture. The knowledgeable staff at cheese shops can guide you in selecting the perfect brie for your taste preferences and intended use.
Additionally, cheese shops provide the opportunity to taste the cheese before purchasing, ensuring you find one that suits your palate. When buying brie from a cheese shop, look for cheese that slightly bulges to the touch and has minimal discolouration. The aroma should be pleasant and not overwhelming.
By purchasing fresh brie from a cheese shop, you can avoid the ammonia taste that may develop in supermarket cheeses due to improper ventilation. With the guidance of cheese experts and the ability to sample the product, you can select a brie that is not only free from ammonia taste but also aligns with your desired flavour profile and texture.
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Frequently asked questions
Leaving the cheese uncovered at room temperature for 30 minutes to 1 hour before serving can help dissipate the ammonia smell and taste.
During the cheese-making process, young surface-ripened cheeses like Brie are coated with live mold that acts on milk proteins. When the cheese is wrapped tightly in plastic, metabolic byproducts like ammonia can be trapped and result in an unpleasant smell and taste.
Avoid buying tightly wrapped cheese from the supermarket. Cheese shops typically sell cheese wrapped in specialty paper that is optimal for keeping the cheese fresh. At home, store the cheese wrapped in waxed or parchment paper and then loosely in aluminum foil instead of plastic wrap.
