It's really delicate unless you're dealing with volume or large thermal wells and sinks. Why? Because:
- You need to maintain temp. If you use a cooler to maintain temp, you have to slow that air down. If you don't slow the air down, it will kill off the spores due to wrong air currents.
- You need to maintain humidity, so for all that moving air, it needs to be "wet". And if you just mist and add moisture, again, it will create fluctuations in the cave conditions, making it tough to maintain stable colonies
What I would do is:
-Sanitize the heck out of an existing cave. Kill everything. Bleach it, wash with acid (phosphoric, paracetic, citric, even acetic if that's all you have), bleach again, then rinse with water.
- Paint with lime to prevent various unwanted molds from taking place.
- Either introduce isolated indigenous cultures (take some petri dishes, get an all purpose agar blend, and set it out in the open and see what grows, then propagate forward), or use commercial cultures.
- The way you introduce it is straightforward. You splash whey on all surfaces to give a food film for bacteria, let it dry some. Then you make up multiple cultures, either in one bucket, or multiple buckets. And then spray or splash it over the whey. It should all get a foothold.
- Then you load up the cave with cheese, and let all the cultures do their thing. Pick your cultures carefully. You will want a blend of b linens, geotrichum, candidum, yeasts (DH, KL), mycodore, mycoderm, and/or various indigenous cultures (pick them by smell and taste).
Basically, bomb it to sterilize, then before anything get in there to grow, saturate the entire space with the strains you want. As long as you keep rotating cheeses in and out, you should be fine. Using wood shelves helps, too.