Sour off flavor

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I brewed a 1 gallon batch of sour beer using the dregs from a bottle of crooked stave progenitor and a pound of wheat DME back in December. I took a small sample of the beer (~5ml) to taste and while it tasted good, it had a slightly cheesy aroma that increased as the beer sat in a glass. I'm thinking it's butyric or isovaleric acid, but I'm not 100% sure. Is this smell something that will go away with time, or am I stuck with it?

Thanks in advance for the help.

 

[505-Brewer]

Could go away but might take a long time. I used progenitor and brett dregs from CS. Split batch half dry hopped half left as is. Dry hopped portion was delicious clean and sour but the isovaleric component showed up in the non dry hopped beer.......after kegging and cold storage. Weird. Guess these beers need to ferment longer even though they tasted ready. How long has it been fermenting?

 

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It's been going since 12/22/15, so just shy of 4 months. I wasn't expecting it to be ready yet, but I figured I'd give it a try to see how it's coming along.