I have been stuck in a semi hard aged cheese mode for a while now. The other week I picked up a French Cantalet and it was great. I picked up another pieces this week, same store same wheel. When I started to cut it I noticed a very strong ammonia smell, almost like old cat litter. Sorry but that is the only way I can describe it. I didn't notice this on the last piece but I might have missed it. Is this normal or something I should worry about. I purchased this cheese at a local high end market that has a great cheese department. I hope I posted this in the correct place. Thanks in advance for the help.
