Bushra Griffith
Ammonia is a common byproduct of the breakdown of protein into amino acids by surface mold in certain cheeses, including Brie. While it is not harmful, the smell and taste of ammonia can be off-putting to some people. To reduce the ammonia smell, it is recommended to expose the cheese to air, as refrigeration can trap the ammonia gas. Cooking the cheese may help to dissipate the ammonia, but it is important to note that the ammonia smell and taste may persist even after cooking.
| Characteristics | Values |
|---|---|
| Ammonia smell in Brie cheese | A natural byproduct of the cheese-aging process, especially in aged Brie |
| Reasons for the ammonia smell | The cheese is tightly wrapped in plastic, stored at very cold temperatures, or not allowed to breathe |
| Effect of cooking on ammonia | Cooking Brie cheese at 350°F (175°C) for 10-15 minutes can help dissipate the ammonia smell |
| Other methods to reduce ammonia smell | Leaving the cheese uncovered at room temperature for 30 minutes or more, using cheese paper for storage |
| Ammonia smell and food safety | A mild ammonia smell is generally safe, but a strong and overpowering smell may indicate spoilage and the potential for food poisoning |
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What You'll Learn
Ammonia smell is a consequence of aging in brie cheese
The ammonia smell in brie cheese can be quite strong, especially if the cheese has been tightly wrapped in plastic or stored at very cold temperatures, preventing the ammonia from escaping. However, a slight ammonia smell in brie cheese is normal, especially in aged brie, and does not necessarily indicate spoilage. The ammonia smell is a natural byproduct of the cheese-making process, and the cultures used to make the cheese consume and convert the proteins in the curd into ammonia.
If you find that your brie cheese has a strong ammonia smell, it is recommended to let it air out for a while before consuming it. Exposing the cheese to air will help dissipate the ammonia aroma. Additionally, it is advised to leave the cheese out for at least 30 minutes before serving, allowing the ammonia to dissipate and the cheese to reach room temperature.
It is important to note that while a mild ammonia scent is typical in brie cheese, an overpowering ammonia smell might indicate that the cheese has spoiled and should not be consumed. Always trust your senses when assessing the freshness of your brie. Strong or unpleasant odours usually signal that the cheese may not taste good or could cause digestive discomfort.
Furthermore, it is worth mentioning that some people are more sensitive to the taste and smell of ammonia in brie cheese. Similar to how some people taste soap in cilantro, certain individuals may perceive ammonia in brie due to variations in taste buds. However, it is generally agreed upon that while ammonia may not make you sick, the taste is often unpleasant.
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Tightly wrapped brie in plastic can cause an ammonia build-up
The mould culture used to ripen Brie produces ammonia as it feeds on the cheese proteins, and this is what causes the associated ammonia smell. If the cheese is tightly wrapped in plastic, the ammonia is not able to escape, and the result is a strong ammonia smell and flavour. This is why it is common to open a packet of Brie bought from a supermarket and be met with a strong ammonia smell.
To avoid this, it is recommended to buy cheese from a cheese shop, where it is not tightly wrapped in plastic and can breathe. If you do buy Brie from a supermarket and it smells strongly of ammonia, you can leave it out for around 30 minutes to allow the ammonia to dissipate. If there is no visible mould growth, it is likely safe to eat, but if the taste is still off-putting, it is best to throw it away.
It is important to note that while a slight ammonia smell is normal, especially in aged Brie, an overpowering ammonia smell indicates that the Brie has spoiled and should not be consumed. This is because, over time, certain gases are released as the cheese matures, causing the Brie to become "amoniated". This does not necessarily mean that the cheese has gone bad, but the taste may be unpleasant.
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Overly-ripe brie can become amoniated and release gases
If the cheese is wrapped tightly in plastic, stored in very cold temperatures, or not allowed to breathe, the ammonia can become trapped and build up, resulting in a strong ammonia smell and flavour. This is more common in supermarket-bought cheese, as the cheese is often tightly wrapped in plastic and not allowed to breathe.
To avoid this, it is recommended to expose the cheese to air and let it reach room temperature before serving. This will help dissipate the ammonia aroma and improve the taste. However, if the ammonia smell is overpowering or persistent, it is best to avoid consuming the cheese as it may have spoiled and could cause digestive discomfort or food poisoning.
While a slight ammonia smell in brie cheese is normal, especially in aged brie, it is important to trust your nose and taste buds when assessing whether the cheese is safe to consume. If the taste or smell is unpleasant, it is better to discard the cheese and opt for a fresh one.
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Exposing the cheese to air will help dissipate the ammonia smell
Ammonia is a natural byproduct of the cheese-aging process, and it is especially common in aged brie. The ammonia smell in brie is produced by the culture used to ripen the cheese, which feeds on the cheese proteins and releases ammonia and the associated smell. If the cheese is wrapped tightly in plastic, stored at very cold temperatures, or not allowed to breathe, the ammonia can become trapped and build up, resulting in a strong ammonia smell and flavor.
It is important to note that individual sensitivity to ammonia smell may vary. Some people may perceive an ammonia taste in any brie, similar to how some people taste soap in cilantro. Additionally, over-ripe brie can become "amoniated" as certain gases are released during the maturation process, resulting in an ammonia smell that may be unpleasant but is not necessarily harmful.
To prevent the ammonia smell in brie, it is recommended to store the cheese in a breathable wrapper, such as cheese paper, instead of tight plastic wrapping. This allows the cheese to breathe and prevents the buildup of ammonia. Additionally, storing the cheese at room temperature or in a less cold part of the refrigerator can help prevent the trapping of ammonia gases.
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Ammonia smell is more common in supermarket-bought brie
Ammonia is a natural byproduct of the cheese-aging process. 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 culture, 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, the ammonia gets trapped and builds up.
Supermarket-bought brie is more likely to have an ammonia smell because it is often tightly wrapped in plastic and stored at very cold temperatures, not allowing the ammonia to escape. This is especially true if the cheese has been "stabilized," indicating that it is old rather than aged or professionally cured. Exposing the cheese to air will help dissipate the ammonia aroma.
It's important to note that while a slight ammonia smell in brie cheese is normal, if the ammonia smell is overpowering, it might be an indication that the brie has spoiled and should not be consumed. Additionally, if there is visible mold growth, it's probably safe to eat, but if the taste is not to your liking, it's best to throw it away.
To prevent ammonia buildup in brie cheese, it is recommended to store the cheese in a breathable material such as cheese paper, which can be found at specialty grocery stores, cheese shops, or online. Another way to prevent ammonia buildup is to allow the cheese to reach room temperature before serving, as this will allow the ammonia to dissipate.
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Frequently asked questions
Ammonia is a byproduct of the breakdown of protein into amino acids by surface moulds as the cheese ripens. When brie is stored in plastic wrap, the ammonia gets trapped, leading to a strong ammonia smell.
No, cooking brie cheese will not get rid of the ammonia smell. However, you can try leaving the cheese unwrapped at room temperature before cooking to allow the ammonia to dissipate.
Yes, it is safe to eat brie cheese that smells like ammonia. While the taste may be unpleasant, it will not make you sick. However, if there is visible mould growth, it is best to discard the cheese.
