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Author Topic: Camembert Making - Ammonia Smell  (Read 3507 times)

opalcab

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Camembert Making - Ammonia Smell
« on: February 03, 2011, 10:48:16 PM »
Ammonia  Smell in Camembert wheel about 7 weeks old in ripening fridge is it still good or is it junk ?

Thanks for any comments
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Oberhasli

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Re: Camembert Making - Ammonia Smell
« Reply #1 on: February 04, 2011, 04:59:39 PM »
Ripening camemberts do give off an ammonia smell.  I usually air the ripening box out for 5 to 10 minutes every day and keep any build up of moisture wiped off of the inside of the box.  How does the cheese feel - soft in the center or on the sides?  You might want to try the cheese to see if it is done to your taste.  I certainly wouldn't toss it without trying it. :D

Bonnie
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opalcab

  • Guest
Re: Camembert Making - Ammonia Smell
« Reply #2 on: February 04, 2011, 10:22:17 PM »
;D
Thank you for the comments about ammonia smell it the first time that I have made Camembert cheese with extra cream I just started making cheese in the middle of December 2010

Thanks again
Stan
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Cheese Head

  • Guest
Re: Camembert Making - Ammonia Smell
« Reply #3 on: February 05, 2011, 02:40:58 PM »
I did some research on Camemberts a while back and added some text on ammonia at the bottom of the Wiki: Camembert Cheese Making Recipe, enjoy :).

Also, if you search the forum on ammonia you get lots of hits.
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dttorun

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Re: Camembert Making - Ammonia Smell
« Reply #4 on: February 09, 2011, 01:24:59 PM »
If the smell is too strong trim the rind and enjoy creamy inside...
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