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Just went to look at my blue cheese in the cave, when I opened it i was hit by a terrible smell of cabbage or dimethyl sulfide. I know you get ammonia which is related to protein breakdown and I suppose DMS is as well. Anyone else heard  of this or more to the point smelt it. 

Never had it that noticeable myself , but it is a natural occurrence in cheese , perhaps it just needs some air.

Catabolism of sulfur-containing amino acids plays an important role in the development of cheese flavor. During ripening, cystathionine β-lyase (CBL) is believed to contribute to the formation of volatile sulfur compounds (VSCs) such as methanethiol and dimethyl disulfide.

Thanks for that, that's what I thought it was. 

"Your blue cheese smells of cabbage,
and your father smelt of elderberries"


Sorry.  Couldn't resist.



Trent

Never had that happen , always get the ammonia aroma
I agree with Jw just air it for a few hours

Quote from: DrChile on April 18, 2014, 05:24:58 PM
"Your blue cheese smells of cabbage,
and your father smelt of elderberries"


Sorry.  Couldn't resist.



Trent

I like elderberries............... in port , stout and wine. 

Quote from: H-K-J on April 18, 2014, 07:30:59 PM
Never had that happen , always get the ammonia aroma
I agree with Jw just air it for a few hours

I am not around till tuesday so I will give it an air then. I have moved it to a much cooler cave now at about 5c as it was going a bit soft in the regular cave and it is only 6 weeks old, and need it to last out a few more weeks yet.

cheers

Alistair