How can I use white pepper without having the odor dominate the food flavour?
It's interesting that this is your experience, since "common knowledge" is the white pepper is milder than black.  White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit.  Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).

Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.

Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question.  

If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested.