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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: waterbearer on March 10, 2013, 10:12:37 AM

Title: ammonia and brie
Post by: waterbearer on March 10, 2013, 10:12:37 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 ?

Title: Re: ammonia and brie
Post by: bbracken677 on March 10, 2013, 04:56:31 PM

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.