Ever opened a cheese wrapper and been hit with a whiff of ammonia? Don’t panic—it’s a common issue. Ammoniated cheese can turn a gourmet delight into an unpleasant experience. But what causes it, and can you save your cheese? Read on to uncover the mystery behind ammoniated cheese and learn how to handle it.
SEE ALSO: How can you tell when your cheese has gone bad? →
What is ammoniated cheese?
Ammoniated cheese is cheese that develops a distinct ammonia smell and taste. This happens due to the natural breakdown of proteins in the cheese. Ammonia is a byproduct of this process, created by bacteria and enzymes during ripening.
Some cheeses, particularly bloomy-rind varieties like Brie and Camembert, are more prone to developing ammonia. Washed-rind cheeses can also exhibit this trait. In small amounts, ammonia is normal and part of the cheese’s aroma profile.
However, when the ammonia smell becomes overpowering, it indicates a problem. The cheese may have ripened too much or been improperly stored. Eating it can be unpleasant due to its harsh taste and smell.
Why does cheese smell like ammonia?
The ammonia smell in cheese is part of its natural ageing process. Proteins in cheese break down over time, releasing ammonia as a by-product. This is more noticeable in certain types of cheese because of their rind and ripening process.
In bloomy-rind cheeses like Brie, the white mould (Penicillium camemberti) plays a role in the ripening. It breaks down proteins and fats, creating a creamy texture and unique flavour. However, this process also generates ammonia, which gets trapped under the rind if the cheese isn’t stored properly.
Washed-rind cheeses, like Époisses or Taleggio, are another example. Their rinds are washed with brine, alcohol or other solutions to encourage bacteria growth. These bacteria also produce ammonia as they age, which can become overwhelming if the cheese over-ripens.
How can storage contribute to ammoniation?
Improper storage conditions can accelerate the ammoniation process. Cheese needs ventilation to allow gases like ammonia to escape. If cheese is wrapped too tightly in plastic or stored in airtight containers, ammonia gets trapped.
Temperature also plays a crucial role. Storing cheese at too warm a temperature speeds up bacterial activity. This leads to faster protein breakdown and more ammonia production.
When is ammoniation normal?
Some ammonia scent is normal in certain cheeses, especially those with a bloomy or washed rind. This is often more pronounced when the cheese is first removed from its packaging.
Allowing the cheese to “breathe” at room temperature for 15-30 minutes can help. During this time, the ammonia dissipates, and the cheese’s natural aromas become more noticeable.
However, if the smell remains strong or the taste is unpleasant, the cheese may have gone past its prime.
How to recognise ammoniated cheese
Here are signs your cheese may be ammoniated:
- Strong ammonia smell: Overpowering and harsh, like household cleaning products.
- Harsh taste: The flavour is bitter and unpleasant, masking the cheese’s usual characteristics.
- Texture changes: Over-ripened cheese may become overly runny or break down entirely.
These signs indicate that the cheese has aged beyond its ideal eating window.
What to do with ammoniated cheese
If you notice a mild ammonia smell, let the cheese sit at room temperature for 15-30 minutes. This allows the gas to dissipate. Often, this is enough to make the cheese enjoyable again.
For more heavily ammoniated cheese, there’s little you can do to salvage it. The taste and aroma are unlikely to improve. If the cheese remains unpleasant after airing, it’s best to discard it. Consider composting your cheese waste to protect the environment.
Can ammoniated cheese make you sick?
Ammoniated cheese is not necessarily unsafe to eat. Ammonia itself is a natural by-product and not harmful in small amounts. However, the taste and smell can be unpalatable, making the cheese undesirable to eat.
If the cheese shows other signs of spoilage, like mould where it shouldn’t be or a sour smell, it’s better to throw it away.
How to prevent cheese from becoming ammoniated
Preventing ammoniation starts with proper storage. Follow these tips to keep your cheese fresh:
- Use breathable wrapping: Avoid plastic wrap. Instead, use wax paper or cheese paper, which allow the cheese to breathe.
- Store in the right spot: Keep cheese in the vegetable drawer or a dedicated cheese container in the fridge. These spots have consistent humidity and temperature.
- Maintain proper temperature: Most cheeses do well at 2-7°C (36–45°F). Avoid storing them in areas prone to temperature fluctuations.
- Don’t store cheese for too long: Each cheese has an ideal ripening window. Consume it within that time for the best flavour and texture.
Are some cheeses more prone to ammoniation?
Yes, certain types of cheese are more likely to develop an ammonia smell. Bloomy-rind cheeses like Brie, Camembert and Coulommiers are common examples. Their rinds trap gases during ripening, increasing ammonia concentration.
Washed-rind cheeses, such as Munster, Limburger and Époisses, are also prone to ammoniation. Their bacterial rinds produce ammonia as they age.
Soft, ripened cheeses are more susceptible than harder varieties. Cheeses like Cheddar or Parmesan are less likely to become ammoniated due to their firmer texture and different ripening process.
When to consult a cheesemonger
If you’re unsure about the state of your cheese, a cheesemonger can help. They can advise whether the cheese is still good to eat or past its prime.
Cheesemongers can also provide tips on storage and how to enjoy cheese at its best. Building a relationship with a local cheesemonger ensures you get expert advice tailored to your preferences.
Conclusion
Ammoniated cheese is a natural but sometimes unpleasant result of the ripening process. While a slight ammonia smell is normal in some cheeses, an overpowering scent indicates over-ripening or poor storage.
Proper storage, including breathable wrapping and the right temperature, helps prevent ammoniation. If you encounter ammoniated cheese, airing it at room temperature may improve its aroma. For severely ammoniated cheese, it’s better to discard it.
Understanding the causes of ammoniation helps you enjoy cheese at its best. Treat cheese with care, and you’ll avoid unpleasant surprises.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
