This is usually caused by using old expired hops. At low levels of oxidation, one gets the catty notes (cat urine, tomato or grape leaves). However, at a higher level of degradation, one gets the cheesy notes. Making hop tea from the ingredients helps to identify them early. Storing hops in oxygen-free and inside a refrigerator helps counter this issue. In wine, larvae of some insects when crushed also yield similar urine like rancid bitter notes.