Cheradenine, 1 year 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.