tag:blogger.com,1999:blog-8141294.post3887627925501864600..comments2023-10-01T02:09:48.160-07:00Comments on Eats: Bocconcino di pura capraMary Ellen Hunthttp://www.blogger.com/profile/00996661220808218136noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8141294.post-69814148824125692832007-06-18T15:04:00.000-07:002007-06-18T15:04:00.000-07:00Ammonia.... :( I just had a discussion with Cindy ...Ammonia.... :( I just had a discussion with Cindy of Food Migration about how so many of those gorgeous little European cheeses wind up in our markets in a sorry state. <BR/><BR/>Everyone tells me that the heavy ammonia pretty much equals "dead cheese" (it the smell of the proteins in an overripe cheese decomposing.) Some cheeses like brie can have a hint of ammonia, but still be edible. If it makes you wrinkle your nose though, it's probably pretty far gone. <BR/><BR/>I'm with you though -- I try to salvage as much as I can and eat the insides mostly...<BR/><BR/>If you can get to some good bocconcinos when they first arrive at the shop though, they're so wonderful. It's more of a barnyard smell, but like sweet grass. <BR/><BR/>Thanks for your comment, and good luck on the cheese hunt!Mary Ellen Hunthttps://www.blogger.com/profile/00996661220808218136noreply@blogger.comtag:blogger.com,1999:blog-8141294.post-24116498442343099212007-06-17T20:31:00.000-07:002007-06-17T20:31:00.000-07:00The Bocconcino I opened smelled like ammonia on th...The Bocconcino I opened smelled like <B>ammonia</B> on the outside...I got it for 6.99$ at Mollie Stone's and there's no turning back now. <BR/><BR/>I have been resolved to wash the cheese's orange ammonia spots off and wrap it in swaddling cheese cloth. <BR/><BR/>I did a web search to find out if this cheese naturally stunk this way--I don't think it should. I'm thinking it should stink like Cammembert (or however you spell that too)<BR/><BR/>Sigh...<BR/><BR/>At any rate, nice to stumble on your blog!T.McCarthyhttps://www.blogger.com/profile/15994710568302763146noreply@blogger.com