Andy Montoya
The distinctive ammonia smell of brie is a result of the cheese's aging process. As a type of bloomy-rind cheese, brie is mold-ripened, with a mold culture introduced during the cheese-making process that becomes the white-colored rind of the cheese. As the cheese ages, the mold breaks down proteins into amino acids, with ammonia being a byproduct of that breakdown. When the cheese is wrapped for sale, the gas is trapped, leading to a buildup of ammonia that results in a strong smell and flavor.
| Characteristics | Values |
|---|---|
| Reason for Ammonia Smell | Aging, especially for bloomy-rind cheeses like Brie |
| Reason for Aging | Breakdown of protein into amino acids |
| Byproduct of Breakdown | Ammonia |
| Solution | Leave the cheese unwrapped at room temperature and the ammonia will likely dissipate |
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What You'll Learn
Ammonia smell is a consequence of aging
If the cheese is tightly wrapped in plastic and not allowed to breathe or stored at very cold temperatures, the ammonia buildup can be significant, resulting in a strong ammonia smell and flavor. Cheeses purchased in supermarkets are more likely to be affected because they do not breathe as well as those in a cheese shop case. Therefore, it is common to bring home a wheel of Brie from the grocery store and be greeted by a strong ammonia smell.
To mitigate the ammonia smell, it is recommended to repackage the cheese as soon as you bring it home in something that better facilitates gas exchange, such as wax paper. The wax paper-wrapped Brie can then be placed in a resealable plastic bag or container, leaving an opening for air to get in. Additionally, before serving the Brie, it should be left out for at least 30 minutes to allow the ammonia to dissipate and the cheese to reach room temperature.
While ammonia production is a natural consequence of aging in certain cheeses like Brie, it is important to distinguish between an acceptable level of ammonia aroma and the indication of overripe or mishandled cheese. If the ammonia smell is overpowering or unpleasant, it may be a sign that the cheese is past its prime or has been improperly stored. In such cases, it is advisable to discard the cheese to avoid potential health risks associated with consuming spoiled food products.
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Ammonia is a byproduct of the breakdown of protein
The presence of ammonia in Brie cheese is a natural consequence of the aging process. As Brie ages, its surface molds actively break down proteins, leading to the release of ammonia. When Brie is aging in a creamery, the ammonia dissipates through ventilation. However, once the cheese is wrapped for sale, the ammonia gas can become trapped, leading to a stronger ammonia smell when the package is opened, especially if it was enclosed in plastic film.
The intensity of the ammonia smell in Brie can be mitigated by proper storage and handling practices. It is recommended to repackage Brie purchased in plastic shrink wrap into wax paper, which allows for better gas exchange. The wax paper-wrapped Brie can then be placed in a resealable container or bag, ensuring an opening for air circulation. Additionally, allowing the cheese to breathe and reach room temperature before serving can help dissipate the ammonia odor.
While ammonia production is a natural part of the aging process for Brie and other bloomy-rind cheeses, excessive ammonia odor can indicate that the cheese is overripe or mishandled. If the ammonia smell persists even after allowing the cheese to breathe, it is advisable to discard the cheese as it may be past its prime or improperly stored, resulting in an unpleasant taste and potentially negative sensory experiences.
In summary, the ammonia smell in Brie cheese is a byproduct of the breakdown of protein during the aging process. Proper storage, ventilation, and allowing the cheese to reach room temperature can help mitigate the ammonia odor and ensure a more pleasant sensory experience when enjoying this popular cheese variety.
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Ammonia smell is common in bloomy-rind cheeses
When Brie is aging at the creamery, the ammonia is evacuated through ventilation. However, once the cheese is wrapped for sale, the gas can become trapped, leading to a strong ammonia smell when the package is opened. This is especially true if the cheese is tightly wrapped in plastic or stored at very cold temperatures, preventing the ammonia from escaping.
To mitigate the ammonia smell, it is recommended to repackage the cheese in something that allows for better gas exchange, such as wax paper. The wax paper-wrapped Brie can then be placed in a resealable plastic bag or container with an opening for air to circulate. Additionally, before serving, it is advisable to let the cheese breathe at room temperature for at least 30 minutes to allow any remaining ammonia to dissipate.
While some ammonia smell is normal for bloomy-rind cheeses, a strong ammonia odor can indicate that the cheese is overripe or mishandled during the aging process. If the ammonia smell persists even after allowing the cheese to breathe, it is best to discard it.
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Tightly wrapped cheese can cause ammonia buildup
To prevent ammonia buildup, it is recommended to repackage Brie in wax paper as soon as you bring it home. The wax paper allows for better gas exchange than plastic shrink wrap. Place the wax paper-wrapped Brie in a resealable plastic bag or container, ensuring there is an opening for air to circulate.
Additionally, leaving the cheese unwrapped at room temperature can help dissipate the ammonia smell. If the ammonia smell persists, it is an indication that the cheese is overripe and should be discarded. When shopping, look for the wrap date on the store sticker, as clerks at good counters regularly rewrap cheeses that have been in plastic for too long.
The ammonia smell in Brie is not harmful but can be off-putting to some consumers. It is important to note that the ammonia buildup is not a sign of food spoilage but rather a natural consequence of the aging process and the breakdown of proteins in the cheese. However, if the cheese exhibits other signs of spoilage, such as discoloration or unusual mold growth, it should be discarded.
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Ammonia smell can be reduced by leaving cheese unwrapped
Ammonia is a byproduct of the breakdown of protein into amino acids by surface mold. As cheese ripens, the ammonia is released. When cheese is wrapped for sale, the gas gets trapped, which is why you smell it when you unwrap the cheese, especially if it was enclosed in plastic film.
If you notice an ammonia smell, try leaving the cheese unwrapped at room temperature. The ammonia smell will likely dissipate. If it doesn't, the cheese is likely overripe and should be discarded. To prevent the smell, you can also try to store the cheese in a material that allows it to breathe, such as cheese paper or wax paper, instead of airtight plastic wrapping.
When you buy cheese from the supermarket, it is often packaged in plastic shrink wrap. To prevent ammonia buildup, it is recommended to repackage the cheese as soon as you get home in something that allows for better gas exchange, such as wax paper. Place the wax paper-wrapped cheese in a resealable plastic bag or container, leaving an opening for air to get in. Additionally, before serving the cheese, let it sit at room temperature for at least 30 minutes to allow the ammonia to dissipate.
By following these simple steps, you can effectively reduce the ammonia smell from your cheese and enjoy its delicious, creamy flavor.
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Frequently asked questions
Ammonia is a byproduct of the breakdown of protein by surface mold. When Brie is wrapped in plastic, the ammonia is trapped, and you are likely to smell it when you unwrap the cheese.
If the cheese is overripe, it will smell like ammonia. If the smell does not dissipate after leaving the cheese unwrapped at room temperature, it is a sign that the cheese is too ripe and should be discarded.
Repackage the cheese in wax paper as soon as you bring it home. Then, place the wax paper-wrapped cheese in a resealable container or bag, leaving an opening for air to get in.
Leave the cheese unwrapped at room temperature. The ammonia smell should dissipate.
