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 aroma and flavour of a properly ripened cheese, it's not unpleasant. However, if the cheese is tightly wrapped in plastic and not allowed to breathe, the ammonia can build up and result in an intense ammonia smell and flavour. This is especially common in soft, surface-ripened, bloomy rind cheeses like Brie and Camembert, which are coated with live mold during the cheese-making process. If you encounter a strong ammonia smell, it's best to leave the cheese unwrapped in a temperate, well-ventilated room to allow the ammonia to dissipate. If the smell persists, it's recommended to discard the cheese as it may be overripe or spoiled.
| Characteristics | Values |
|---|---|
| Cause of ammonia smell | Decomposition of nitrogen-containing proteins in the cheese and on its surface |
| Cheese types | Brie, Camembert, soft cheeses, young surface-ripened cheeses |
| Smell | Pungent |
| Reasons | Tightly wrapped in plastic, not allowed to breathe, stored at very cold temperatures |
| Solution | Leave unwrapped at room temperature for 1 hour before serving, wrap in wax paper or cheese paper |
| Spoilage | Gray, orange, or brown spots of mold |
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What You'll Learn
- Ammonia is a waste product of nitrogen-containing proteins decomposing in the cheese and on its surface
- Ammonia build-up can be caused by storing cheese in airtight plastic wrapping
- Cheeses like Brie and Camembert are coated with live mold that acts on milk proteins and gives off metabolic byproducts, which can result in an ammonia smell
- A good strategy to prevent cheese from becoming ammoniated is to eat it promptly
- If the ammonia smell persists after airing the cheese, it should be discarded
Ammonia is a waste product of nitrogen-containing proteins decomposing in the cheese and on its surface
When cheese is wrapped tightly in plastic, metabolic byproducts from the mould can be trapped and concentrated, resulting in strong ammonia smells when the cheese is unwrapped. To prevent this, cheese should be stored in a material that allows it to breathe, such as wax paper, and then placed in a resealable container with an opening for air.
Soft cheeses like Brie and Camembert are particularly susceptible to developing an ammonia smell due to their high protein content and the presence of live mould. The mould feeds on the cheese proteins and produces ammonia as a byproduct. If soft cheese is left wrapped in plastic for too long, the ammonia will build up and result in a strong ammonia smell and flavour.
To prevent cheese from becoming overly ammoniated, it is best to eat it promptly. If the ammonia smell is unpleasant, leaving the cheese unwrapped in a temperate, well-ventilated room can help dissipate some of the ammonia. However, if the ammonia smell persists after airing, it is best to discard the cheese as it may be spoiled.
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Ammonia build-up can be caused by storing cheese in airtight plastic wrapping
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, if the cheese is wrapped in airtight plastic and not allowed to breathe, the ammonia can become concentrated and build up over time, resulting in an intense and unpleasant smell.
Soft cheeses, such as Brie and Camembert, are particularly susceptible to this issue due to their high protein content and the presence of live mould cultures introduced during the cheese-making process. The mould cultures act on the milk proteins, transforming the cheese from chalky and bland to creamy and full-flavoured. But when the cheese is wrapped tightly in plastic, the metabolic by-products of the mould, including ammonia, can become trapped and concentrated, resulting in a strong ammonia smell and flavour.
To prevent this, it is recommended to store cheese in a material that allows it to breathe, such as cheese paper or wax paper. Cheese shops typically sell cheese wrapped in specialty paper that is optimal for keeping the cheese fresh. Another option is to wrap the cheese tightly in waxed or parchment paper and then loosely in aluminium foil, leaving an opening for air to circulate.
Additionally, it is important to consume the cheese promptly, as the longer it is stored, the more likely it is for ammonia build-up to occur. If the cheese has been stored in airtight plastic wrapping, it is recommended to unwrap it and let it sit at room temperature for at least 30 minutes to an hour before serving, allowing the ammonia smell to dissipate. However, if the ammonia smell persists or the cheese shows signs of spoilage, such as grey, orange, or brown spots of mould, it should be discarded.
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Cheeses like Brie and Camembert are coated with live mold that acts on milk proteins and gives off metabolic byproducts, which can result in an ammonia smell
The ammonia smell in some cheeses, including Brie and Camembert, can be attributed to the presence of live mold. During the cheese-making process, these cheeses are coated with a mold culture that acts on milk proteins, transforming the cheese from chalky and bland to creamy and full-flavoured. This mold produces metabolic byproducts, which can result in an ammonia smell under certain conditions.
The ammonia smell in Brie and Camembert is primarily due to the type of mold culture used during their production. These cheeses are what we call mold-ripened or surface-ripened, meaning that the mold culture is introduced during the cheese-making process and forms the characteristic white-coloured rind of the cheese. The mold feeds on the cheese proteins, producing ammonia as a byproduct, which contributes to the associated smell.
When these cheeses are wrapped tightly in plastic and not allowed to breathe, the ammonia byproducts can become concentrated and lead to a strong ammonia smell and flavour. This is why it is recommended to repackage Brie and Camembert in a material that allows the cheese to breathe, such as wax paper, when purchased wrapped in plastic shrink wrap. Storing cheese in airtight plastic wrapping for too long is, in fact, the primary cause of overly ammoniated cheese.
To prevent or reduce the ammonia smell, it is suggested to leave the cheese unwrapped in a temperate, well-ventilated room before serving. Additionally, it is recommended to let the cheese come to room temperature before serving, as the flavours are muted when chilled. However, if the ammonia smell persists after airing the cheese for an hour, it is advisable to discard it as it may be a sign of spoilage.
While some people appreciate a subtle ammonia aroma in certain cheeses, indicating proper ripening, an intense ammonia smell is generally considered unpleasant and may indicate that the cheese is overripe or neglected. In such cases, it is recommended to return the cheese to the cheesemonger or store for a replacement or refund.
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A good strategy to prevent cheese from becoming ammoniated is to eat it promptly
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 can be pleasant. However, if the cheese has an intense ammonia smell, it is likely overripe and should be discarded. To prevent this from happening, it is advisable to eat the cheese promptly.
Soft cheeses, such as Brie and Camembert, are more prone to developing an ammonia smell due to their high protein content and the presence of live mould. The mould feeds on the cheese proteins and produces ammonia as a metabolic byproduct. When the cheese is wrapped tightly in plastic, these byproducts get trapped and concentrated, resulting in an intense ammonia smell upon unwrapping.
To prevent your cheese from becoming ammoniated, it is recommended to eat it soon after purchasing. If you cannot finish the cheese right away, proper storage is crucial. Instead of airtight plastic wrapping, which can trap odours and moisture, opt for breathable materials like wax paper or cheese paper. This allows the cheese to breathe and prevents the buildup of ammonia.
Additionally, when storing soft cheeses like Brie and Camembert, consider leaving them out at room temperature for about 30 minutes before serving. This helps to dissipate any built-up ammonia and allows the cheese to reach its optimal flavour and texture. It is worth noting that while a mild ammonia smell in certain cheeses is not uncommon, a strong ammonia odour indicates spoilage, and the cheese should be discarded.
In summary, a good strategy to prevent cheese from becoming ammoniated is to consume it promptly after purchase. If immediate consumption is not feasible, proper storage practices, such as using breathable wrapping materials and allowing the cheese to reach room temperature before serving, can help minimise the risk of ammonia buildup. Remember, while a hint of ammonia in some cheeses is acceptable, a strong ammonia smell indicates that the cheese has spoiled and should be discarded.
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If the ammonia smell persists after airing the cheese, it should be discarded
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 aroma and flavour of a properly ripened cheese, it is not unpleasant. However, if a strong ammonia smell persists, it indicates that the cheese is overripe and has been poorly stored or handled.
Soft cheeses, such as Brie and Camembert, are particularly susceptible to developing an ammonia smell. These are what we call bloomy rind or mould-ripened cheeses, which means that during production, a mould culture is introduced, forming the white rind of the cheese. This mould feeds on the cheese proteins, producing ammonia and the associated smell. If the cheese is wrapped tightly in plastic and not allowed to breathe, the ammonia becomes trapped and concentrated, resulting in an intense ammonia odour when the cheese is unwrapped.
To prevent this, it is recommended to repackage soft cheeses in a material that allows them to breathe, such as wax paper, as soon as you bring them home from the store. Then, place the wax paper-wrapped cheese in a resealable container or bag, leaving an opening for air to circulate. Before serving, let the cheese sit out for at least 30 minutes to an hour to allow the ammonia smell to dissipate and the cheese to reach room temperature.
However, if the ammonia smell persists after properly airing the cheese, it is a warning sign of spoilage. Other signs include grey, orange, or brown spots of mould, particularly on the edges and sides of the cheese. At this point, the cheese should be discarded for food safety reasons. It is important to note that while some ammonia smell in certain cheeses is natural, it should not be a dominant or unpleasant flavour note.
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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, and when balanced with the aroma and flavour of a properly ripened cheese, it is not unpleasant. However, if the cheese is wrapped in plastic and not allowed to breathe, the ammonia can get trapped and concentrated, resulting in an unpleasant smell.
If you find the smell of ammonia overpowering, it is likely that your cheese is overripe or has been improperly stored. In this case, it is best to return the cheese to the store and ask for a refund or replacement. If the smell persists after the cheese has aired for an hour, discard it.
To prevent cheese from becoming ammoniated, it is best to eat it promptly. If you need to store it, avoid using airtight plastic wrapping as this can cause a build-up of ammonia. Instead, wrap the cheese in a material that allows it to breathe, such as wax paper or cheese paper.
Soft cheeses, such as Brie and Camembert, are more likely to develop an ammonia smell due to their high protein content and the way they are ripened.
