I only have access to supermarkets such as Kroger, Giant Eagle and Sams. Every brie I buy taste likes ammonia and I have to trash it. Sad state of affairs with brie whether import or domestic.
Where have you had luck getting decent brie?
My cheese cave. Here's (http://alewis64.blogspot.com/2014/02/triple-cream-brie.html) my recipe if you want to try it. You can use this recipe and age it in your fridge for 6 weeks to get it to soften if you like. Mal has great luck doing that. ;)
Do you eat it right after buying it? If so, it still tastes like ammonia then?
It is not uncommon for white bloomy cheeses (Brie, Camembert, etc.) to have an ammonia odor when they are unwrapped. Ammonia is a byproduct of the breakdown of proteins by enzymes in the cheese paste. The ammonia smell generally dissipates after the cheese has aired out for several minutes. Simply unwrap the cheese and hour or so before serving and you'll be fine. Most white bloomy cheeses taste better at room temperature so airing out on the counter accomplishes both goals.
Agreed to all of the above replies, especially Al's. With all appropriate false modesty, I can report that my sister (the only other one in the family with any experience of and preference for cams/bries) said that the camembert I brought to the family Christmas gathering was worlds better than any she's had from the store. :)
Cheeses are like the fine wines you enjoy them with and should always be allowed to breathe before eating.
Not so sure you can even get a desent cheese at any of those stores , but for sure room temp improves cheese a lot .
Whole foods should have a few good bries and cams. Assuming there is one close enough to you
you're always welcome to try mine when you visit... :) just give me 7-8 weeks before you do..
here are a few photos of mine - - shameless self promotion. ::)
https://cheeseforum.org/forum/index.php/topic,13412.0.html (https://cheeseforum.org/forum/index.php/topic,13412.0.html)
-- Mal
Quote from: slackercruster on January 05, 2016, 09:06:14 PM
I only have access to supermarkets such as Kroger, Giant Eagle and Sams. Every brie I buy taste likes ammonia and I have to trash it. Sad state of affairs with brie whether import or domestic.
Where have you had luck getting decent brie?
Ammonia is part of the flavour profile of bloomy cheeses. And its a large part of the flavour profile of camembert de normandie. But it should be in balance with other flavours...my suggestion is to take it out of the fridge half an hour before you want to eat it and unwrap. This will give a chance for the excess ammonia to dissipate. Its certainly not a reason to ditch the cheese, it simply indicates that maturation is accelerating.
nv