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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: andreark on March 29, 2014, 10:03:18 PM

Title: funny aftertaste problem
Post by: andreark on March 29, 2014, 10:03:18 PM

My Camembert (almost triple cream), is delicious and creamy but has a funny, almost slightly burning aftertaste.  Anyone?

andreark

Title: Re: funny aftertaste problem
Post by: jwalker on March 30, 2014, 01:44:24 PM

Is it ammonia perhaps ?

How long and at what temperature was it aged ?

Bries and Cams will ammoniate sometimes.

Title: Re: funny aftertaste problem
Post by: andreark on March 30, 2014, 02:46:14 PM

Thanks for answering Al, but this is definitely NOT ammonia. (I have had cheeses that were ammoniated).  It smells great and for the most part tastes
great. Just this very slight burning sensation.  It's not even something everyone, or anyone else, noticed.

andreark