Andy Montoya
Brie is a soft-ripened cheese with a creamy texture and a complex, sometimes funky aroma. The smell of Brie is influenced by various factors, including aging, the rind, and the type of Brie. As Brie ages, the breakdown of fats and proteins by bacteria and molds intensifies its aroma. The edible white mold, Penicillium candidum, also contributes to both its smell and flavor. The longer the cheese ages, the stronger its smell becomes. Different styles of Brie, such as Camembert-style and picnic-style, also result in variations in aroma and flavor profiles. While some people relish the smell and taste of Brie, others may find it unpleasant or unusual, with some describing it as having an ammonia or chemical smell.
| Characteristics | Values |
|---|---|
| Aroma | Creamy, tangy, funky, ammonia-like, strong |
| Factors affecting aroma | Aging, rind, bacteria, molds |
| Rind | White, bloomy |
| Mold | Edible, white, Penicillium candidum |
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What You'll Learn
Brie cheese smelliness varies
The edible white mold on the outside, known as Penicillium candidum, also contributes to the smell and flavor. As the cheese ripens, the mold breaks down the cheese from the outside in, transforming it from firm and chalky to soft and creamy. The result is a cheese that tastes as rich as it smells.
Brie is part of the family of soft-ripened cheeses, which means it has a bloomy rind—an edible white mold that plays a crucial role in how the cheese ages and tastes. The rind contributes to the smell and flavor of the cheese, with some describing it as having an ammonia smell. The various colored spots that may decorate an authentic Brie's rind (fleuri) will indicate the cheese's state.
The style of Brie also affects its smell. For example, Camembert-style Brie tends to be aged longer, resulting in a cheese with a slightly more intense aroma and flavor profile than a younger "picnic-style" Brie, which is rich, buttery, and tastes like mushrooms.
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Brie's ammonia smell
The ammonia smell in brie is due to the aging process of the cheese. Brie is a soft-ripened cheese with a bloomy rind, which means that it has a white mold called Penicillium candidum that contributes to its smell and flavor. As the cheese ages, the mold breaks down the cheese from the outside in, transforming its texture and creating new compounds that affect its taste and aroma. The longer the cheese ages, the stronger its smell becomes. This is why older or "aged" brie has a more intense aroma than younger cheeses.
The aging process of brie involves the breakdown of proteins into amino acids by surface molds, and ammonia is a byproduct of this process. When brie is aging in a creamery, the ammonia gas is released through ventilation. However, once the cheese is wrapped for sale, the gas becomes trapped, leading to a strong ammonia smell when the cheese is unwrapped. This smell is especially noticeable if the cheese was packaged in plastic film.
While ammonia is a natural byproduct of aging in bloomy-rind cheeses like brie, it is generally considered an undesirable smell. If you find the ammonia smell unpleasant, you can try leaving the cheese unwrapped at room temperature, as the ammonia will likely dissipate. If the ammonia smell persists, it could be an indication that the cheese is overripe or mishandled during storage or transportation.
To avoid overripe or mishandled brie, it is recommended to purchase cheese from a reputable cheese shop or a specialty store with knowledgeable staff who can guide you in selecting a high-quality product. Additionally, look for the wrap date on the store sticker, as clerks at good counters regularly rewrap cheeses that have been packaged in plastic for an extended period.
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Brie's white mould
The white mould on a Brie is called Penicillium candidum. It is an edible mould that plays a crucial role in how the cheese ages and tastes. As the cheese ripens, the mould breaks down the cheese from the outside in, transforming it from firm and chalky to soft and creamy. This breakdown of the cheese's fats and proteins by bacteria and moulds creates new compounds that contribute to its taste and aroma.
The longer the cheese ages, the stronger the smell becomes. This is why aged Brie tends to have a more intense aroma than younger cheeses. The white mould on the outside of the Brie contributes to this smell and flavour. The mould helps to break down the cheese from the outside in, giving it its characteristic creamy texture and rich flavour.
Not all Brie tastes or smells the same, and this is due to the different styles of Brie. For example, Camembert-style Brie tends to be aged longer, resulting in a cheese with a slightly more intense aroma and flavour profile. The ageing process and texture are key differences between Camembert and Brie, with Camembert having a slightly more intense smell and taste due to its longer ageing process.
Some people describe the smell of Brie as "funky," and this can vary depending on the ageing and style of the cheese. The rind of the Brie can also affect its aroma, with some people noting an ammonia smell that is not typically associated with the cheese. However, it is important to note that the various coloured spots that may appear on the rind of an authentic Brie can indicate the cheese's state.
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Brie's ageing process
The ageing process of Brie is a complex and carefully managed procedure that significantly impacts its aroma and flavour profile. Brie is a soft-ripened cheese, which means it undergoes a unique ageing process that involves the growth of mould and bacteria, contributing to its distinct characteristics.
During the cheesemaking process, Brie is allowed to age under specific temperature and humidity conditions. This controlled environment encourages the growth of beneficial moulds, such as Penicillium camemberti, on the rind. The mould breaks down the proteins and fats in the cheese, releasing volatile compounds that contribute to its earthy, mushroom-like fragrance. This process is a result of the intricate interplay between microbial communities, enzymatic processes, and unique ageing conditions.
As Brie continues to age, its colour can change, and it may develop brown patches. This discolouration is a natural part of the ageing process. The white mould on the rind, responsible for the cheese's characteristic coating, remains alive even after purchase, and its growth can lead to colour variations. While the typical bright white appearance is expected, factors such as time and storage conditions can influence the colour.
The ageing process also affects the texture of Brie. Camembert-style Brie, for instance, tends to be aged longer, resulting in a slightly more intense aroma and a runnier texture when fully ripe. On the other hand, picnic-style Brie is sold at various stages of ripeness and is known for its rich, buttery, and savoury mushroom-like flavour.
Additionally, the ageing process can result in the production of ammonia, giving Brie a strong ammonia smell and flavour. This occurs when the cheese is tightly wrapped in plastic or stored at very cold temperatures, trapping the ammonia gas produced during ripening. However, this strong ammonia smell can be mitigated by allowing the cheese to breathe at room temperature.
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Brie cheese and wine
Brie cheese is a soft-ripened cheese made from cow's milk. It has a creamy texture and a complex, often pungent aroma that is created by the breakdown of fats and proteins by bacteria and mould as the cheese ages. The longer the cheese matures, the stronger the smell becomes. This is why aged Brie, or Brie that is nearing its expiration date, has a more intense aroma than younger, fresher cheeses. The white mould on the outside of the cheese, known as Penicillium candidum, also contributes to its smell and flavour.
When it comes to wine and Brie cheese, the key is to find a pairing that complements the cheese's unique aroma and flavour. The tangy, creamy, and sometimes funky characteristics of Brie make it an ideal match for a variety of wines. For a classic combination, a crisp and dry white wine such as a Chardonnay or a Pinot Grigio can cut through the richness of the cheese. The acidity in these wines will refresh the palate and balance the creaminess of the Brie.
If you're looking for a red wine to pair with Brie, consider a lighter-bodied variety such as a Pinot Noir. Its bright fruit flavours and subtle spice notes will complement the cheese's tanginess, while its earthy tones will enhance the funkier aspects of the Brie's aroma. For a more indulgent option, a glass of sparkling wine or Champagne can also be a delightful match for Brie. The crisp acidity and fine bubbles of a Brut or Extra Brut style will refresh the palate and contrast beautifully with the cheese's creamy texture.
When creating a cheese board or platter that includes Brie, consider adding some accompaniments that will enhance the flavour of the cheese and your chosen wine. Fresh or dried fruit, such as apples, pears, or grapes, can provide a refreshing contrast to the richness of the Brie. Nuts, such as almonds or walnuts, can add a crunchy texture and a subtle earthy flavour. A drizzle of honey or a spread of fruit jam can also bring out the sweetness in both the cheese and the wine. Remember to serve the Brie at room temperature to fully appreciate its flavour and aroma.
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Frequently asked questions
Brie cheese is known for its strong, funky aroma, which comes from the aging process and the presence of bacteria, molds, and an edible white mold known as Penicillium candidum. The longer Brie ages, the stronger its smell becomes.
As Brie ages, bacteria and molds break down fats and proteins, creating new compounds that contribute to its distinct aroma. The edible white mold also contributes to the smell by helping to break down the cheese from the outside in, giving it its creamy texture.
Yes, it is safe to eat Brie cheese that has a strong, funky aroma. The smell is a natural result of the aging process and the breakdown of fats and proteins by bacteria and molds. However, if the Brie smells like ammonia, it may be past its prime or spoiled.
When purchasing Brie, look for a slightly bulging texture, a lack of excessive color, and a smell that is not overwhelming. If the Brie has an ammonia smell or taste, it may be best to discard it as it could be spoiled.
