A friend of mine likes bitter beers but shies away from strongly hopped beers because he's very sensitive to the cheesy or sweaty flavor that hops can give.
I've noticed this flavor in a few commercial beers, most recently Six Point's Brownstone Brown Ale which I normally love.
What compound is responsible for this flavor/aroma and what can one do about it.
ERRONEOUS [Sorry, I misspoke here based on something I heard on the basic brewing podcast.]
Since lambics and other beers that use debittered hops are specifically trying to attain that cheesy flavor and aroma, I assume that this is a characteristic of old hops.
Lambics use debittered hops for their antimicrobial properties. The cheesy flavor that old hops impart is a flaw, usually driven off via the boil.