You just bought a nice Brie to enjoy, but when you open it up – blah! – a nasty whiff of ammonia hits you instead of the cool, nutty smell you were expecting.
Sounds familiar? You might be wondering what makes that awful smell.
The ammonia smell usually means the cheese is overripe.
Turns out, some ammonia naturally forms in Brie cheese. But when it gets too much air, it will over-ripen the cheese and produce a lot of ammonia.
In this post, I’ll go over why Brie smells like ammonia in detail and if it’s ok to eat.
Is It Safe To Eat Ammonia Smelling Brie?
If there is only a faint whiff of ammonia, the Brie is likely still safe to eat.
The flavor and texture quality might not be the best, but it won’t make you sick.
However, if the ammonia smell is strong and comes through the entire cheese, it is better to avoid eating it.
At best, the flavor will be unpleasantly sour. At worst, harmful bacteria could be growing in the overripe cheese and it might make you sick.
IMO, don’t take risks with food safety.
Why Brie Smells Like Ammonia
Brie has a soft, “breathable” rind covered in a white rind.
This rind lets air get inside the cheese as it ripens, which helps form the flavors. Inside the cheese, proteins and fats break down as the Brie ripens, in a process called “proteolysis“.
This releases chemical compounds, including some ammonia, which is normal.
The other flavors usually hide the slight ammonia taste. But if Brie ripens too long, the ammonia smell gets too strong and takes over.
This happens when the proteins and fats break down too much.
And the air flowing through the rind also speeds up this breakdown.
Plus, the white mold can also make alkaline waste, raising the pH and releasing more sharp ammonia.
Also, if Brie is not stored properly, especially in airtight conditions, it can develop off flavors, including an ammonia-like taste.
How to Avoid This Next Time
When you are buying Brie, choose ones that are aged around 3-5 weeks and not too old.
Properly storing Brie is important too. Keep it refrigerated as soon as possible, as the cold temperatures will slow down the ripening process that continues after it’s produced.
Also Read: Brie smells like cabbage
If there’s any leftover Brie, seal it tightly with plastic wrap before putting it back in the fridge.
The less air that gets in, the better it stays.
Also pay close attention to expiration dates. The aging window is narrow, so don’t keep it longer than 7-10 days past a printed expiration date.
Final Thoughts
To experience Brie at the best flavor and texture, eat it within a 3-5 week ripening period.
The buttery brie flavor will blend perfectly with the tangy citrus and mushroom notes during this window. After this, the ammonia smell and sourness take over.
FAQs
Brie Tastes Like Ammonia
Brie will also taste like ammonia when it becomes overripe.
As part of the normal ripening process, proteins and fats in the cheese break down and release chemical compounds like ammonia.
How To Get Rid Of Ammonia Taste In Brie
Unfortunately, there’s no way to get rid of that harsh ammonia taste once your Brie cheese has overripened. The only thing you can do is prevent it happening again.
Cheese Smells Like Ammonia
Brie, Camembert, Goat cheese and many other soft cheese will smell like ammonia if it is over ripened.
It seems to be that the ammonia smell/flavor is held in the rind. If I cut off the rind is it still ok?