Ageing Multiple cheese in one Cave / Fridge

[Pjfraser82]

Hi,

I would like to start experimenting a little more and make some washed rinds (Blinens) and blue and brie and have them all ageing in the cave at the same time. I use tubs to age my cheese's in. How likely is cross contamination through air flow? If I am careful with sterilising my hands each time etc is it relatively safe to do this or am I risking ruining everything in the cave?

I have cheese cave setup and made out of a fridge. Temp and Humidity is pretty well controlled at 10degC 85% Humidity.

I have successfully made:

Brie (Goats and Cows), Soft Blue Cheese however I have only ever had one type in the fridge at any one time.

Any feedback would be greatly appreciated.

Cheers

Pete

[John@PC]

Hi Pete.  There are many others here on the forum with experience with mixing blues, bloomies and washed rinds but it's been my experience that if you're isolating in mini-caves you should be ok.  Once the flora gets established on each cheese it's pretty resistant to invasion of others. 

[Pjfraser82]

Ok Great.

Thanks John. I will give it a crack and see what happens.

Thanks for your response.