A term describing cheese that either smells or tastes of ammonia as a result of being overripe or mishandled, i.e., held at fluctuating temperatures. This condition may afflict the rinds of cheese varieties with white mold (bloomy) rinds, such as Brie, Camembert, and Chevres. A hint of ammonia is not objectionable, but heavy ammoniation is.
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Never! Add 1/4 teaspoon Madagascar Bourbon Pure Vanilla Powder from Nielsen Massey Vanilla to plain yogurt, along with some sugar or simple syrup to create a heavenly topping for fresh fruit like berries, peaches or even melons. Simply glorious.