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Title: Camembert Making - Ammonia Smell
Post by: opalcab 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

Title: Re: Camembert Making - Ammonia Smell
Post by: Oberhasli 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

Title: Re: Camembert Making - Ammonia Smell
Post by: opalcab 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

Title: Re: Camembert Making - Ammonia Smell
Post by: Cheese Head 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 (https://cheeseforum.org/articles/wiki/), enjoy :).

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

Title: Re: Camembert Making - Ammonia Smell
Post by: dttorun on February 09, 2011, 01:24:59 PM

If the smell is too strong trim the rind and enjoy creamy inside...

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: opalcab on February 03, 2011, 10:48:16 PM