Patrick Oconnell
Cheese is a beloved dairy product around the world, but sometimes it can be a little too pungent. Many people have asked why their cheese smells like ammonia, and the answer is multifaceted. Ammonia is a byproduct of the bacterial breakdown of proteins in cheese curd, and while it is usually associated with overripe or spoiled cheese, some cheese aficionados consider a strong ammonia smell to be a sign of a good cheese.
| Characteristics | Values |
|---|---|
| Reason for ammonia smell | The ammonia smell is a result of the cultures used to make the cheese consuming and converting the proteins in the curd into ammonia |
| Type of cheese | Surface-ripened cheeses like Brie and Camembert |
| Fix/solution | Exposing the cheese to air will help dissipate the aroma. Letting the cheese sit unwrapped at room temperature for 1 hour before serving should allow the smell to dissipate |
| Indication of spoilage | If the ammonia smell is too strong and persists after the cheese has aired for an hour, it may be an indication of spoilage |
| Storage | Do not store cheese wrapped in plastic wrap as it can trap metabolic byproducts and result in an ammonia smell. Instead, wrap it tightly in waxed or parchment paper and then loosely in aluminum foil |
Explore related products
What You'll Learn
- Ammonia smell in cheese is caused by the cultures used to make it
- Ammonia smell is more common in young, surface-ripened cheeses
- Cheese coated in live mold can also give off an ammonia smell
- Refrigeration traps the ammonia smell in the cheese
- If the ammonia smell persists, the cheese may be overripe or spoiled
Ammonia smell in cheese is caused by the cultures used to make it
The ammonia smell in some cheeses is indeed caused by the cultures used to make them. Young surface-ripened cheeses like Brie and Camembert are coated with live mould that acts on milk proteins, transforming the cheese from chalky and bland to creamy, silky, and full-flavoured. This mould also gives off metabolic by-products, which, when the cheese is wrapped tightly, can be trapped and result in an ammonia smell.
The rind of real Camembert and Brie can often be bitter and ammoniated, while the rinds of factory-made versions are flavourless and like the cheese itself. This is due to the natural fungal activity in the cheese. The catabolism of free amino acids (FAA) can result in a number of compounds, including ammonia, amines, aldehydes, phenols, indoles, and alcohols, all of which contribute to the cheese's flavour.
The ammonia smell can be quite strong and unpleasant, and it is understandable that some people may be put off by it. However, it is not necessarily an indication of spoilage. In fact, some cheese aficionados assert that if a cheese doesn't have a strong ammonia smell, it is not ready to be eaten.
To minimise the ammonia smell, it is recommended to avoid storing cheese in plastic wrap, as this can trap the metabolic by-products and cause the smell to concentrate. Instead, cheese shops typically sell cheese wrapped in specialty paper that is optimal for keeping the cheese fresh. Alternatively, one can use waxed or parchment paper and then loosely cover it with aluminium foil.
If the ammonia smell is too strong for your liking, you can try letting the cheese sit unwrapped at room temperature before serving. This will allow the smell to dissipate, and it is generally recommended to let cheese reach room temperature before serving anyway, as it allows the flavours to develop. However, if the ammonia smell persists after airing, it may be an indication that the cheese has gone bad and should be discarded.
Ricotta Cheese: Aroma and Taste Experience
You may want to see also
Ammonia smell is more common in young, surface-ripened cheeses
Ammonia is produced as a byproduct during the creation of all bloomy rind cheeses. This occurs when the cultures used to make the cheese consume and convert the proteins in the curd into ammonia. Young, surface-ripened cheeses like Brie and Camembert are coated with live mold that acts on milk proteins, transforming the cheese from chalky and bland to creamy, silky, and full-flavored. This mold also gives off metabolic byproducts, which can be trapped and concentrated when the cheese is wrapped tightly, resulting in an ammonia smell.
The ammonia smell is more common in young, surface-ripened cheeses, and while some people may find it unappetizing, others consider it a sign of a good-quality cheese. Cheese aficionados will tell you that if it doesn't have a strong ammonia smell, it's not ready yet. However, if the cheese has an overpowering ammonia aroma, it may be past its prime or spoiled.
To minimize the ammonia smell, it is recommended to avoid storing cheese in plastic wrap, as this can trap the metabolic byproducts and intensify the odor. Instead, cheese shops typically sell cheese wrapped in specialty paper that is optimal for maintaining its quality. Alternatively, you can wrap it tightly in waxed or parchment paper and then loosely in aluminum foil.
If you encounter a strong ammonia smell when unwrapping a cheese, you can try letting it air out at room temperature for an hour before serving. This will help dissipate the odor and enhance the flavors, which are usually muted in chilled cheeses. However, if the ammonia smell persists, it is recommended to discard the cheese as it may be spoiled.
The Unique Taste of Raclette Cheese
You may want to see also
Cheese coated in live mold can also give off an ammonia smell
The rind of real Camembert and Brie can often be bitter and ammoniated, while the rinds of factory-made versions are flavourless and similar in taste to the cheese itself. The ammonia smell is a by-product of the natural fungal activity in the cheese. The cultures used to make the cheese consume and convert the proteins in the curd into ammonia. Refrigeration traps this aroma in the cheese, not allowing it to evaporate.
The ammonia smell can be reduced by exposing the cheese to air, which helps dissipate the aroma. It is recommended to let the cheese sit unwrapped at room temperature for at least one hour before serving. This allows the smell to dissipate and the flavours to develop, as chilled cheeses tend to have muted flavours. If the ammonia smell persists after airing, the cheese should be discarded, as it may be a sign of spoilage.
Some people enjoy the strong taste of ammonia in their cheese, but it is a matter of personal preference. It is important to note that cheese should never taste like ammonia, and if it does, it should not be consumed.
The Stinky Truth: Fontina Cheese's Pungent Aroma
You may want to see also
Explore related products
Refrigeration traps the ammonia smell in the cheese
Refrigeration is a common method to preserve food items and keep them fresh for a longer duration. However, in the case of cheese, storing it in the refrigerator can sometimes have adverse effects on its smell and taste.
Cheese, particularly the soft, ripened variety, undergoes a natural ageing process where proteins in the cheese break down over time, releasing ammonia as a by-product. This process is more noticeable in certain types of cheese due to their rind and ripening process. For example, in bloomy-rind cheeses like Brie and Camembert, the white mould plays a crucial role in breaking down proteins and fats, creating a creamy texture and unique flavour. However, this same process also generates ammonia, which can become trapped under the rind if the cheese is stored in an airtight container or wrapped too tightly in plastic before being placed in the refrigerator.
Washed rind cheeses, such as Époisses, Taleggio, and Munster, also fall victim to this phenomenon. Their rinds are washed with brine or alcohol to encourage bacteria growth, and these bacteria produce ammonia as they age. If such cheeses are not properly ventilated before being refrigerated, the ammonia smell can become trapped and intensify over time.
To prevent refrigeration from trapping the ammonia smell in cheese, it is recommended to allow the cheese to "breathe" at room temperature for 15 to 30 minutes before serving. This helps dissipate the ammonia gas and restores the cheese's natural aromas. However, if the ammonia smell persists or becomes overwhelming, it is best to discard the cheese as it may have passed its prime edibility period.
In summary, refrigeration can inadvertently trap the ammonia smell in cheese, especially if the cheese is not properly ventilated before being chilled. To mitigate this, allowing the cheese to sit unwrapped at room temperature for a while can help dissipate the ammonia and restore its pleasant flavour.
The Appearance of Mascarpone Cheese: A Visual Guide
You may want to see also
If the ammonia smell persists, the cheese may be overripe or spoiled
If you've left the cheese to air and the smell is still strong, it may be best to return it to the shop you bought it from. They will be able to investigate if the problem is due to the cheesemaking process or improper storage. You could also speak to the staff at the shop and ask for a sample to smell before you buy. This way, you can avoid buying cheese with a strong ammonia smell in the future.
It's important to note that while an ammonia smell can be normal, other signs of spoilage include grey, orange, or brown spots of mould. If you see any of these, discard the cheese.
To minimise the issue of ammonia smells, avoid storing cheese in plastic wrap, which can trap and concentrate metabolic byproducts, resulting in unpleasant smells. Instead, wrap the cheese tightly in waxed or parchment paper and then loosely in aluminium foil, or use specialty paper from a cheese shop.
Spoiled Cheese: How to Identify by Appearance
You may want to see also
Frequently asked questions
The ammonia smell in cheese is caused when the cultures and mold used to make the cheese consume and convert proteins in the curd into ammonia. This is more common in young, surface-ripened cheeses like Brie and Camembert.
While the ammonia smell in cheese is usually safe, it could indicate that the cheese is overripe or spoiled. If the smell is too strong, it is best to let the cheese air out or discard it.
To prevent an ammonia smell, avoid storing cheese in airtight containers or plastic wrap. Instead, wrap the cheese tightly in waxed or parchment paper and then loosely in aluminum foil.
