I am a fan of surface ripened cheeses, and in particular Wisconsin-made Limburger. My favorite way to eat it is right at the use-by date on the label. At that point, the surface smells heavily of ammonia, so I cut it off, let the interior mellow for a day or so, then enjoy the creamy stinky goodness.
Out of a 6oz block of cheese, I lose about 2.5 oz this way. I don't like to discard the trimmings, but the ammonia flavor is completely overwhelming. I was thinking about trying to make a cheese spread with the leftovers. My first attempt just used water and sodium citrate along with the cheese. The consistency was good, and the water diluted the ammonia flavor a bit, but it was still too much.
Is there an ingredient I could add that would act to neutralize (or partially neutralize) the smell and taste of ammonia in the cheese spread?