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Dec 1, 2013 11:14 AM

Slight ammonia smell/taste to homemade Camembert:

After letting them age for two months, I FINALLY got to cut into one of my first ever Camembert cheeses. It tasted mostly like Camembert, which was exciting, but there was a little bit of a tang, that we eventually agreed was ammonia. Does anyone know if there's a fix for this? Should it age longer or shorter? Should I air it out of the cheesepaper for a day or two before eating to let it vent? I'm new to all this, so any advice would be great.

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  1. Ammonia can mean overripe

    Letting the cheese air can help

    1 Reply
    1. re: Alan408

      Overripe is exactly what it meant. The first one we opened had just a whiff that airing might have overcome. The second one a week later, having aired for four hours, tasted pretty much like Pine Sol. Alas! All that work. Back to the drawing board.