I am afraid it just means migratory thrush. And the latin name for thrushes (turdus) was assigned by a Swede. So how it sounds in English is just a happy little accident.

Yellow jackets gather both protein rich and sugary foods. The proteins go to the larva and the sugars sustain the adults population.

So, first of all a bee-ologist can only help you marginally, as bees are in the same order as wasps, hornets and ants but relatively far removed from them. Hornets (genus vespa) and classic wasps (genus vespula) on the other hand share the same subfamily vespinae and are both considered wasps. This was a nice short dive into wikipedia. As I am a crystallographer any real entomologist can feel free to correct me.

The one in the middle is called M. Rover.

And then there is NileRed, who does lick the chemistry He does.

Arbsitinence

As a general rule, I would discard any product where an unpleseant and/or bitter aroma is not exlicitly expected. Our senses of tase and smell are very good at distinguishing “good”, that is energy dense and clean, food from " bad", that is mostly rotten or contaminated, food. I have little experience with cheese making but if any doughs or yoghurts I make start to smell or taste bitter or otherwise off, it is usually because the microfauna got out of hamd and malign bacteria started overproducing.

Dont forget the draft

I love “courageously providing valuable input”. We all can imagine how the process worked.