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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One artichoke contains about one-fourth of one’s daily fiber needs. It is also rich in folic acid, magnesium, potassium and vitamin C. It is naturally fat free and very low in calories.