Rick Robinson’s Home Cheese Making Forum | Next problem...Cabbagy smell. Methanethiol?

Next problem…Cabbagy smell. Methanethiol?

Posted: 16 September 2008 04:03 PM

[ Ignore ]

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I’m getting a cabbagy smell from the box, not bad but faintly whiffy. I gather this might be Methanethiol?

Is it a natural by product or a signal of bad things to come?

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Sal

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Posted: 17 September 2008 02:42 AM

[ Ignore ] [ # 1 ]

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What is your temp/humidity? And what kind of cheeses are in it?

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Rich

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Posted: 17 September 2008 10:11 AM

[ Ignore ] [ # 2 ]

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It might be suffocating if its not getting fresh air, then it will start to disintegrate (lots of moisture and no air great for bad bacteria)

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Posted: 17 September 2008 11:50 AM

[ Ignore ] [ # 3 ]

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Currently humidity is at 77% Temp at 11 deg c

Its Gouda, no sign of em going mushy or anything.

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