Patrick Oconnell
Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in cheese and on its surface. This process is natural, and when balanced with the well-developed aroma and flavour of a properly ripened cheese, it is not unpleasant. However, when the ammonia smell becomes overpowering, it indicates a problem. Some people enjoy the slight ammoniation funk, but for others, it can be a deal-breaker. To prevent a healthy cheese from becoming ammoniated, it is best to eat it promptly or wrap it in a breathable material such as cheese paper or wax paper.
| Characteristics | Values |
|---|---|
| Ammonia in cheese | Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. |
| Ammonia smell | Ammonia smell in cheese is part of its natural ageing process. In small amounts, ammonia is normal and part of the cheese's aroma profile. |
| Causes of ammonia smell | The proteins in cheese break down over time, releasing ammonia as a byproduct. This is more noticeable in certain types of cheese because of their rind and ripening process. |
| Preventing ammonia smell | To prevent a healthy cheese from becoming ammoniated, it should be eaten promptly. It can also be wrapped in a material that allows the cheese to breathe, such as cheese paper or wax paper. |
| Ammonia smell in specific cheeses | Some cheeses, particularly bloomy-rind varieties like Brie and Camembert, are more prone to developing ammonia. Washed rind cheeses like Epoisses or Taleggio can also exhibit this trait. |
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What You'll Learn
- Ammonia in cheese is a result of the natural breakdown of proteins
- Ammonia smell is more noticeable in certain types of cheese
- Cheese needs ventilation to allow gases like ammonia to escape
- Ammonia smell can be prevented by storing cheese in butcher or parchment paper
- Ammonia smell in cheese may be indicative of improper storage
Ammonia in cheese is a result of the natural breakdown of proteins
Ammonia is produced by metabolizing amino acids and other compounds containing nitrogen. In the context of cheese, ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when in balance with the well-developed aroma and flavour of a properly ripened cheese, it is not unpleasant.
Some people enjoy a bit of ammonia smell in certain kinds of cheese, especially the more intense the smell, the better the cheese. However, others disagree and believe that cheese should never taste like ammonia, and if it does, it should be returned to the shop.
To prevent a healthy cheese from becoming ammoniated, it is best to eat it promptly. Otherwise, wrap it in a breathable material such as cheese paper or wax paper. Storing cheese in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese.
The addition of enzymes to cheese has been shown to improve its flavour and texture. Enzymes such as protease and lipase can be added to the cheese curds before pressing to increase the production of free volatile acids, soluble protein, and flavour compounds. This process is especially beneficial for young, ripened cheddars, as it can enhance their flavour and sharpness.
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Ammonia smell is more noticeable in certain types of cheese
Ammonia in cheese is a by-product of the natural breakdown of proteins during the ripening process. This process is facilitated by bacteria and enzymes and is more noticeable in certain types of cheese due to their rind and ripening process.
Bloomy-rind cheeses, such as Brie and Camembert, are more prone to developing ammonia. The white mould (Penicillium camemberti) in these cheeses breaks down proteins and fats, creating a creamy texture and unique flavour. However, this process also generates ammonia, which gets trapped under the rind if the cheese is not stored properly.
Washed-rind cheeses, such as Époisses or Taleggio, are another example of cheeses that can exhibit high levels of ammonia. Their rinds are washed with brine, alcohol, or other solutions to encourage bacterial growth. These bacteria also produce ammonia as they age, which can become overwhelming if the cheese over-ripens.
The ammonia smell in cheese is typically more noticeable when the cheese is first removed from its packaging. Allowing the cheese to "breathe" at room temperature for 15-30 minutes can help dissipate the ammonia, allowing the cheese's natural aromas to become more prominent.
While some people enjoy the slight ammoniation funk, others find it unpleasant. If the ammonia smell becomes overpowering, it may indicate that the cheese has gone bad or is past its prime.
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Cheese needs ventilation to allow gases like ammonia to escape
Cheese is a dairy product that undergoes several biochemical changes during the ripening process, including the decomposition of nitrogen-containing proteins, which can produce ammonia as a waste product. While some people associate a strong ammonia smell with cheese spoilage, others consider it an indicator of a well-developed aroma and flavour in a properly ripened cheese.
To prevent excessive ammonia formation and maintain cheese quality, proper ventilation and temperature control during ripening are crucial. Sequential ventilation, for instance, helps improve ventilation uniformity and modify the biochemical kinetics, influencing the sensory qualities of the cheese. However, excessive ventilation can negatively affect the appearance of the cheese. Therefore, cheesemakers must carefully monitor and control airflow, temperature, and gas concentrations in ripening rooms to ensure optimal cheese maturation and minimise energy consumption.
Additionally, at home, cheese storage practices can impact ammonia formation. Cheese is considered a living thing and needs to "breathe," although not all cheeses require oxygen. Anaerobic cheeses, such as hard cheeses, can be stored in airtight containers or vacuum bags without developing excessive ammonia. On the other hand, cheeses with penicillin moulds (white and blue moulds in Camembert, Brie, and blues) benefit from breathing materials like wax paper or cheese paper, which prevent the build-up of ammonia by allowing gas exchange while limiting moisture loss.
In summary, ventilation plays a crucial role in cheese maturation and storage by facilitating the escape of gases like ammonia, maintaining desired sensory qualities, and preventing spoilage. By controlling ventilation conditions and choosing suitable storage materials, cheesemakers and consumers can enjoy cheese with well-developed flavours and aromas while minimising ammonia issues.
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Ammonia smell can be prevented by storing cheese in butcher or parchment paper
Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when balanced with the well-developed aroma and flavour of a properly ripened cheese, it is not unpleasant. However, when the ammonia smell becomes overpowering, it indicates a problem. The cheese may have ripened too much or been improperly stored.
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. Storing cheese in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese.
Butcher paper and parchment paper are both types of paper that can be used to wrap cheese and prevent it from becoming ammoniated. Butcher paper is a type of heavy-duty paper that is often coated with a wax or polyethylene coating, which helps to create a barrier between the cheese and the surrounding environment, while still allowing some air circulation. Parchment paper, on the other hand, is a type of paper that is treated with acid to create a non-stick surface. It is commonly used in baking but can also be used to wrap cheese.
Using breathable wrapping paper, such as butcher or parchment paper, can help to prevent the buildup of ammonia in cheese. This is because these types of paper allow air to circulate around the cheese, slowing down the ripening process and preventing the buildup of ammonia. Storing cheese in a vegetable drawer or a dedicated cheese container in the fridge can also help maintain consistent humidity and temperature, further preventing the development of ammonia.
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Ammonia smell in cheese may be indicative of improper storage
The ammonia smell in cheese is part of its natural ageing process. This occurs due to the breakdown of proteins in the cheese, which releases ammonia as a by-product. However, an overpowering ammonia smell indicates a problem with the cheese.
Some ammonia scent is normal in certain cheeses, especially those with a bloomy or washed rind, like Brie and Camembert. This is due to the presence of white mould (Penicillium camemberti), which breaks down proteins and fats, creating a creamy texture and unique flavour. However, this process also generates ammonia, which gets trapped under the rind if the cheese isn’t stored properly.
Improper storage conditions, such as airtight plastic wrapping or containers, can accelerate the ammoniation process. Storing cheese at too warm a temperature also speeds up bacterial activity, leading to faster protein breakdown and more ammonia production. Therefore, to prevent a healthy cheese from becoming ammoniated, it is best to eat it promptly or wrap it in a breathable material such as cheese paper or wax paper.
If you notice an overpowering ammonia smell in your cheese, it may be past its prime. However, airing out the cheese for 15-30 minutes at room temperature can help dissipate the ammonia and restore the cheese's natural aroma. If the smell or taste remains unpleasant, it is best to discard the cheese.
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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. In small amounts, ammonia is normal and part of the cheese's aroma profile. However, when the ammonia smell becomes overpowering, it indicates a problem. Cheese needs ventilation to allow gases like ammonia to escape. If you are sensitive to ammonia, it is best to avoid cheeses with a strong ammonia smell.
Some cheeses, particularly bloomy-rind varieties like Brie and Camembert, are more prone to developing ammonia. Washed rind cheeses can also exhibit this trait.
To prevent cheese from becoming ammoniated, it is recommended to eat it promptly. If you are not planning to eat it right away, wrap it in a material that allows the cheese to breathe, such as cheese paper or wax paper. Storing cheese in airtight containers or wrapping it too tightly in plastic can lead to the development of ammonia.
