Hey friends, I have a big question. How can I do to age together my Gorgonzola and regular natural rind cheeses? I make Manchego, Montasio and a Farmstead cheese plus Gorgonzola. So far I managed to keep the separated but in my cheese cave I can control much better temperature and humidity so I would like to age them together.
The contamination (if it happens) will occur through the air or by hand? Can it be prevented being careful with the handling?
Thank you in advance!