Ammonia's Role In Spanish Cheese: A Sensory Journey

Brie is a type of Spanish cheese that can have a strong ammonia smell. This is caused by the mold culture that is introduced during the cheese-making process and acts on the milk proteins, producing ammonia as a byproduct. If the cheese is stored in airtight plastic wrap or at very cold temperatures, the ammonia buildup can become so strong that it is unpleasant.

Brie smells strongly of ammonia

Brie is a young surface-ripened cheese that is coated with live mold during the cheese-making process. This mold acts on the milk proteins, transforming the cheese from chalky and bland to creamy, silky, and full-flavored. The mold also gives off metabolic byproducts, which can be trapped and concentrated when the cheese is wrapped tightly in plastic. This can result in a strong ammonia smell when the cheese is first unwrapped.

If you find that Brie smells strongly of ammonia, it could be due to the cheese being tightly wrapped in plastic and not allowed to breathe. This can cause the ammonia to build up and result in a terribly strong ammonia smell and flavor. To avoid this, it is recommended to wrap the cheese in a material that allows it to breathe, such as cheese paper or wax paper.

In some cases, the ammonia smell can be a natural part of the cheese-making process. 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 flavor of a properly ripened cheese, it’s not unpleasant.

However, if the ammonia smell is strong and persistent, it could indicate that the cheese is neglected or overripe. In this case, it is recommended to return the cheese to your cheesemonger, who should replace it or refund your money, and hopefully investigate whether the problem was caused by the supplier or their own oversight.

In conclusion, Brie can smell strongly of ammonia due to the cheese-making process and the mold used to ripen the cheese. By understanding the causes of the ammonia smell, you can take steps to avoid it and enjoy the full flavor of the cheese.

Mold ripened cheese produces ammonia

Brie is a type of cheese that can smell strongly of ammonia. Brie is a bloomy rind cheese, which means that during the cheese-making process, a mold culture is introduced and becomes the white-colored rind of the cheese. This mold culture feeds on the cheese proteins and produces ammonia as a metabolic byproduct.

When Brie is wrapped tightly in plastic and stored at very cold temperatures, the ammonia cannot escape, leading to a strong ammonia smell and flavor. This is because the ammonia is trapped and concentrated over time, resulting in an unfamiliar or even unpleasant smell.

On the other hand, if the ammonia smell is intense and noticeable soon after buying the cheese, it could indicate that the cheese is neglected and overripe. In this case, the cheese should be returned to the cheesemonger, who should replace it or refund the money and investigate the issue.

To prevent ammonia buildup, it is recommended to wrap the cheese in a material that allows it to breathe, such as cheese paper or wax paper. Storing the cheese in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese.

In summary, mold-ripened cheese, such as Brie, can produce ammonia as a metabolic byproduct during the cheese-making process. Proper storage and handling can prevent ammonia buildup, ensuring a pleasant and enjoyable cheese-tasting experience.

Overly ammoniated cheese causes ammonia build up

Brie is a type of cheese that can smell strongly of ammonia. This is because Brie is mold ripened, meaning that during the cheese-making process, mold culture is introduced and becomes the white-colored rind of the cheese. The mold culture acts on the milk proteins, transforming the cheese from chalky and bland to creamy, silky, and full-flavored. The mold also gives off metabolic byproducts, including ammonia.

If the cheese is tightly wrapped in plastic and not allowed to breathe, or stored at very cold temperatures, the ammonia cannot escape, and an ammonia build-up occurs. This can result in a terribly strong ammonia smell and flavor.

Storing cheese in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese. If you find that the cheese you've purchased is noxiously ammoniated soon after buying it, it's best to return it to your cheesemonger, who should replace it or refund your money and investigate whether the problem was caused by the supplier or their own oversight.

Some of the ammonia will blow off a cheese if it is left unwrapped in a temperate, well-ventilated room. However, if you find that the cheese is still noxiously ammoniated after unwrapping it, it's best to return it to your cheesemonger for a replacement or refund.

In conclusion, overly ammoniated cheese can cause an ammonia build-up, resulting in a strong ammonia smell and flavor. This is often caused by poor storage conditions, such as tightly wrapping the cheese in plastic or storing it at very cold temperatures. If you encounter this issue, it's best to return the cheese to your cheesemonger for a replacement or refund.

Ammonia smell can be avoided

The natural process of decomposition of nitrogen-containing proteins in soft cheese and on its surface can create an ammonia smell. This is not uncommon and not unpleasant when the aroma and flavor of a properly ripened cheese is well-developed. However, if you find that your newly purchased fine cheese smells intensely of ammonia, then you have a neglected, overripe cheese on your hands.

If you find that the cheese smells intensely of ammonia soon after buying it, return it to your cheesemonger, who should replace it or refund your money, and hopefully investigate whether the problem was caused by the supplier or his or her own oversight.

Some of the ammonia will blow off a cheese if it is left unwrapped in a temperate, well-ventilated room. However, if you find that the cheese smells intensely of ammonia soon after buying it, return it to your cheesemonger, who should replace it or refund your money, and hopefully investigate whether the problem was caused by the supplier or his or her own oversight.

Otherwise, wrap it in a material that allows the cheese to breathe a little, such as cheese paper or wax paper; storing it in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese.

Bloomy rind cheeses, like Brie, are what we called mold ripened; this basically means that, during the cheese making process a mold culture is introduced and actually becomes the white colored rind of the cheese. In Brie’s case, the culture used to ripen Brie, while feeding on the cheese proteins, produces ammonia and the associated smell. If the cheese is tightly wrapped in plastic and not allowed to breathe, or stored at very cold temperatures—such that the ammonia cannot escape—the ammonia build up is so great that there is a terribly strong ammonia smell and flavor.

Waste product created by nitrogen-containing proteins

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 flavor of a properly ripened cheese, it’s not unpleasant. However, if you’ve unwrapped and cut into your favorite soft cheese only to find it smelling intensely of ammonia, then you have a neglected, overripe cheese on your hands.

Brie is an example of a cheese that can smell strongly of ammonia. Bloomy rind cheeses, like Brie, are what we call mold ripened; this basically means that, during the cheese-making process, a mold culture is introduced and actually becomes the white-colored rind of the cheese. In Brie’s case, the culture used to ripen Brie, while feeding on the cheese proteins, produces ammonia and the associated smell. If the cheese is tightly wrapped in plastic and not allowed to breathe, or stored at very cold temperatures, such that the ammonia cannot escape, the ammonia build-up is so great that there is a terribly strong ammonia smell and flavor.

Sometimes, upon unwrapping a newly purchased fine cheese, a pungent ammonia odor will be released. Does this mean the cheese has spoiled? No, it is a natural process that occurs during the cheese-making process. Young surface-ripened cheeses like Brie and Camembert are coated with live mold that acts on the milk proteins, transforming the cheese from chalky and bland to creamy, silky, and full-flavored. That mold also gives off metabolic byproducts. When the cheese is wrapped tightly (as with plastic wrap), these byproducts can be trapped and concentrated over time, resulting in unfamiliar or even unpleasant smells that can be quite strong when the cheese is first unwrapped.

Some of the ammonia will blow off a cheese if it is left unwrapped in a temperate, well-ventilated room. But if you find the cheese noxiously ammoniated soon after buying it, return it to your cheesemonger, who should replace it or refund your money, and hopefully investigate whether the problem was caused by the supplier or his or her own oversight. Otherwise, wrap it in a material that allows the cheese to breathe a little, such as cheese paper or wax paper; storing it in airtight plastic wrapping for too long is the primary cause of overly ammoniated cheese.

Frequently asked questions