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Cheradenine , 7 months ago This is a guess, but maybe butyric acid produced by anerobic bacteria? Butyric acid is ‘buttery and unpleasant’ vs Diacetyl which is a lot of the smell in good butter, and should be in Cheddar (and many other cheeses). As far as safety, I don’t know.
This is a guess, but maybe butyric acid produced by anerobic bacteria? Butyric acid is ‘buttery and unpleasant’ vs Diacetyl which is a lot of the smell in good butter, and should be in Cheddar (and many other cheeses).
As far as safety, I don’t know.