Patrick Oconnell
Cheese is a beloved dairy product, and there are few dishes that aren't improved by a sprinkling of the stuff. However, cheese is a delicate dairy product, and it can be difficult to tell if it has spoiled. One tell-tale sign is an ammonia taste or smell, which can develop in softer cheeses like brie and camembert. This ammonia taste is caused by the decomposition of nitrogen-containing proteins in the cheese and on its surface. While this process is natural, an overpowering ammonia taste or smell indicates that your cheese is overripe or has been improperly stored.
| Characteristics | Values |
|---|---|
| Cause of ammonia taste | Decomposition of nitrogen-containing proteins in the cheese and on its surface |
| Whether it is safe to consume | Not safe if the cheese is overripe; safe to consume if the ammonia taste is due to the rind |
| How to prevent | Eat promptly; store in cheese paper or wax paper |
| Whether to buy ammoniated cheese | No |
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What You'll Learn
- Ammonia in cheese is caused by the decomposition of nitrogen-containing proteins
- Tightly wrapped cheese can cause a build-up of ammonia
- Ammonia is a natural byproduct of the cheese-making process
- Ammonia taste/smell can indicate cheese is overripe or spoiled
- Brie is a cheese known to often smell strongly of ammonia
Ammonia in cheese is caused by the decomposition of nitrogen-containing proteins
Ammonia is a waste product created when nitrogen-containing proteins in the cheese break down. This decomposition can occur both within the cheese and on its surface. While some ammonia is natural and expected in certain cheeses, excessive ammonia production can result in an intensely pungent odour and flavour.
Bloomy rind cheeses, such as Brie and Camembert, are particularly prone to developing an ammonia-like smell. During the cheese-making process, these cheeses are coated with a live mould culture that acts on the milk proteins, transforming the cheese's texture and flavour. This mould also produces metabolic byproducts, including ammonia. When the cheese is wrapped tightly in plastic, these byproducts can become trapped and concentrated, resulting in a strong ammonia smell upon opening.
To prevent or mitigate ammonia odour and flavour in cheese, proper storage and handling practices are essential. Firstly, it is advisable to purchase cheese from a cheese shop or a deli counter, where the cheese can breathe and ammonia can dissipate. If buying pre-wrapped cheese from a supermarket, it is best to consume it promptly to avoid ammonia buildup. Additionally, allowing the cheese to breathe by unwrapping it and storing it in a breathable material, such as cheese paper or wax paper, can help prevent ammonia accumulation.
If you encounter an ammoniated cheese, the intensity of the smell and the presence of other indicators, such as mould or discolouration, will dictate your course of action. A mild ammonia smell is natural in some cheeses and can be diminished by letting the cheese sit unwrapped at room temperature for a period before serving. However, if the ammonia smell is overpowering or persists after airing, it is best to discard the cheese to avoid any potential health risks associated with spoiled food.
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Tightly wrapped cheese can cause a build-up of ammonia
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 ammonia smell is overwhelming or extremely pungent, it is best to avoid consuming the cheese.
Some cheeses, such as Brie and Camembert, are more prone to having an ammonia-like smell due to the mould culture used during the cheese-making process. This mould culture feeds on the cheese proteins, producing ammonia and the associated smell. If cheese is tightly wrapped in plastic and not allowed to breathe, the ammonia build-up can become concentrated and result in a strong ammonia smell and flavour.
To minimise the ammonia smell in cheese, it is recommended to unwrap the cheese and let it sit at room temperature for at least 30 minutes to an hour before serving. This allows the ammonia to dissipate and the flavours to develop, as chilled cheeses can mute these flavours. If the ammonia smell persists after airing, or if there are any signs of spoilage such as brown, orange, or grey spots on the mould rind, the cheese should be discarded.
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Ammonia is a natural byproduct of the cheese-making process
Soft cheeses, such as Brie and Camembert, are more prone to developing an ammonia-like smell due to the introduction of a mould culture during the cheese-making process. This mould culture feeds on the cheese proteins and produces ammonia and the associated smell. If the cheese is wrapped in airtight plastic and stored for too long, the ammonia cannot escape, leading to a strong ammonia build-up. Therefore, it is recommended to store cheese in a breathable material, such as cheese paper or wax paper, and to allow it to reach room temperature before serving to help dissipate any ammonia smell.
To prevent cheese from becoming overly ammoniated, it is best to consume it promptly. If the cheese has an overwhelming or extremely pungent ammonia smell, it is advisable to err on the side of caution and avoid consuming it. In such cases, one should consider returning the cheese to the cheesemonger for a replacement or refund.
While ammonia is a natural byproduct, it should not be a dominant flavour note. A well-developed cheese should have a balance of aromas and flavours, with the ammonia contributing a subtle underlying note that is not unpleasant. If the ammonia taste or smell is strong and persistent, it is an indication that the cheese is overripe or spoiled and should be discarded.
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Ammonia taste/smell can indicate cheese is overripe or spoiled
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 flavour of a properly ripened cheese, it's not unpleasant. However, if the ammonia smell is overwhelming or extremely pungent, it's best to avoid consuming the cheese.
Some cheeses, such as Brie and Camembert, are more prone to an ammonia-like smell. This is because, during the cheese-making process, a mould culture is introduced, which becomes the white-coloured rind of the cheese. The culture used to ripen the cheese produces ammonia and the associated smell as it feeds on the cheese proteins. If the cheese is tightly wrapped in plastic and not allowed to breathe, or stored at very cold temperatures, the ammonia cannot escape, and the ammonia build-up results in a strong ammonia smell and flavour.
To prevent a healthy cheese from becoming ammoniated, the best strategy is to eat it promptly. 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. Before serving, leave the cheese out for at least 30 minutes to an hour so that the ammonia can dissipate and the cheese can reach room temperature. If the ammonia smell persists after the cheese has aired for an hour, discard it.
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Brie is a cheese known to often smell strongly of ammonia
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 well-developed aroma and flavour of a properly ripened cheese, it's not unpleasant. However, if the cheese smells intensely of ammonia, it is overripe and should not be consumed.
To prevent this, Brie should be repackaged in a material that allows it to breathe, such as wax paper, when brought home from the store. It should then be placed in a resealable plastic bag or container with an opening for air exchange. Additionally, Brie should be left out for at least 30 minutes to an hour before serving to allow the ammonia smell to dissipate and the cheese to reach room temperature.
While some people may find the ammonia smell in Brie unpleasant, it is not necessarily an indication of spoilage. However, if the ammonia smell is overwhelming or accompanied by brown, orange, or grey spots on the mould rind, the cheese should be discarded.
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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 well-developed aroma and flavor of a properly ripened cheese, it doesn’t taste unpleasant. However, if your cheese tastes intensely of ammonia, it might be overripe or spoiled.
Cheeses bought from the supermarket are usually wrapped in plastic, which does not allow the cheese to breathe. This can cause an ammonia build-up, resulting in a strong ammonia taste and smell.
If your cheese tastes like ammonia, you can leave it unwrapped in a temperate, well-ventilated room to allow some of the ammonia to blow off. If the ammonia smell persists after airing it out, discard the cheese.
Pungent aromas are no cause for concern. However, if your cheese tastes intensely of ammonia, it might be overripe or spoiled, and you should discard it.
