Not really certain, but cooler temperature and at a slower rate usually means fewer esters so less smells.
Is fermentation completly finished and the cider clear? I am thinking that maybe the yeast did not finish conditioning the cider.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.