sheep milk ripened lactic cheese

[mtncheesemaker]

This is a 3 week old cheese, made like chevre but with P. candidum and Geo. I started eating them at 2 weeks, and wrapped a couple and put in the fridge.
Today I took the rest out of their ripening box and got a distinct "cabbage" smell. I cut into one, it looks great but only tastes OK. (I liked the earlier ones better.) I'm planning on wrapping the rest and putting them in the fridge.
Anyone have any experience with the cabbage type smell? Any chance they will improve from here with time in the colder environment, or is it downhill from here?
Thanks.

[linuxboy]

Which culture strains of Geo and candidum? The cabbage smell is very pronounced in some. Yes, lower temp does generally help. I like 45F for that style, and I wrap sooner, at 2 weeks.

[mtncheesemaker]

I used the ABL P. candidum and Geo 17. This is the combo I've been using for my cams and a similar cheese to this one made with goat's milk, which were successful.
The ones I wrapped and cooled at 2 weeks were definitely different (and better) and without the cabbage smell. The cabbage doesn't come through in the taste but the smell is strong. Very interesting.
My fantasy is that with wrapping and cooling they'll get better.
Is there a better combo to use, or, just wrap at 2 weeks? Would ash coating have made a difference?
Thanks,
Pam