I've had occasional sulfur, both with and without Campden, and it's been several years since I've actually used Campden at all, so I'm not positive whether it makes the sulfur worse or more prominent.
The reason I don't use it is that it doesn't really seem to work. Throw in Campden, wait a day or two, then throw in your yeast, and fermentation takes off. Something just doesn't seem right about this. The Campden doesn't just magically go away after a day or two, most of it stays in there as far as I can tell. Then at the end of the fermentation, it's supposed to prevent re-fermentation in the bottle or keg. Well, I'm not convinced that it does this very well.
Also Campden/sulfites cause an odd bitter salty kind of taste in the cider. And it can be overused if you add it both up front and at the tail end, making the flavor issues more prominent. Naw, no thanks.
My cider turns out great every single time using heat pasteurization instead of Campden. Cider snobs will poo-poo the heat pasteurization thing, and promote Campden/sulfites and sorbate. Well, I disagree for the most part. There may be occasions where chemical treatment is useful, but not if you have the capability to heat pasteurize. I always was kind of a rebel... :mrgreen:
P.S. Why do people hate heat pasteurization? They say it will cause a cooked apple flavor in the cider. Cooked apple flavor... hmm... what does that sound like.... apple sauce and apple pie!? I don't mind those flavors at all!!!! Another thing is it can cause haze. Well, maybe. But any effects of these things are minimized by not boiling but only bringing to like 160 F for a few minutes. Don't boil the snot out of it. Just do a gentle heating, cool, pitch, and roll. Makes fantastic appley ciders. I'll never change, never.