Author Topic: ammonia and brie  (Read 745 times)

Offline waterbearer

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ammonia and brie
« on: March 10, 2013, 05:12:37 AM »
After a nice covering of PC I wrap my cheeses in cheese paper and I notice the cheese gives off a slight ammonia smell at the nose.
Is this normal and if not what could be the causes ?

Offline bbracken677

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Re: ammonia and brie
« Reply #1 on: March 10, 2013, 11:56:31 AM »
Somewhat normal after wrapping. This is one reason I do not wrap my cam's until they are fully ripened.  Up until then I leave them in the ripening container at 95% humidity and 50-52F. If you are ripening the brie at a higher temp then you may be experiencing a bit of slip skin which will also produce the ammonia odors. As your brie/cam approaches fully ripened it is common, at least has been for me, to pick up a slight whiff of ammonia. Since yours is wrapped already that may be enhancing that since the cheese has a lesser opportunity to breathe once wrapped.