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