Acceptable Amount of Ammonia in Brie Cheese: A Guide for Enthusiasts

Brie cheese is a beloved delicacy, known for its rich, creamy texture and distinct flavor. As it ages, a slight ammonia taste or smell can occur, which is a natural part of the ripening process. However, understanding what is acceptable and what could indicate spoilage is crucial. This guide helps you differentiate between an acceptable level and a sign of overripened or spoiled cheese.

Understanding the Ammonia Residue in Brie Cheese

A slight ammonia taste or smell in brie can be quite common as the cheese ages. This is due to the natural breakdown of proteins and the presence of beneficial bacteria and fungi, such as Penicillium roqueforti and Penicillium camemberti. These microorganisms contribute to the cheese's unique flavor and aroma.

Although a faint ammonia aroma may be acceptable, especially in more aged brie, it should not dominate the overall scent or flavor. If the ammonia smell is strong or the taste is pungent, it is likely a sign that the cheese is either overripened or spoiled.

Factors Influencing Ammonia Presence

Several factors can influence the amount of ammonia in brie, including the cheese’s age, storage conditions, and handling. An excessively aged brie with no ammonia at all is often a sign of mishandling, contamination, or artificial aging processes. These could involve bacteria, fungi, or chemicals that mimic the natural effects of these organisms.

In the Tacuinum sanitatis depicted in the 15th century, cheese aging was a carefully monitored process. This historical document from the Bibliotheque Nationale de France illustrates the intricacies of cheese making and aging, emphasizing the importance of controlled conditions to preserve the cheese's quality.

When Is Ammonia Too Much?

While a slight ammonia aroma can be acceptable, it should not dominate the overall taste and smell of the cheese. If the ammonia smell is too strong, it is advisable to avoid consuming it. To mitigate this, allowing the cheese to breathe for an hour at room temperature can help release any excess ammonia. However, if the smell or taste of ammonia persists after an hour, the cheese might have passed its optimal ripening stage.

It's important to note that what is considered "too much" ammonia can vary widely depending on personal preference. A Yankee palate might find even a slight ammonia smell unacceptable, while a French or Italian palate might find it quite acceptable. The French recommendations for brie are generally the most authoritative, as brie is a traditional French cheese.

Conclusion

Brie cheese, with its characteristic ammonia aroma, is a product of natural aging processes. While a faint ammonia smell can be acceptable, watches must be kept to ensure that the cheese has not become overripened or spoiled. Proper storage, handling, and serving guidelines can help preserve the best quality and taste of this beloved cheese.