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?
Thx
Sal
What is your temp/humidity? And what kind of cheeses are in it?
Rich
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)
The Cheese Hole
Currently humidity is at 77% Temp at 11 deg c
Its Gouda, no sign of em going mushy or anything.