New to cheese and this forum, just getting my ducks in a row.
Have an excellent cheese cave, using as my wine cellar, 51F and 71% humidity, almost constant year round.
Am planning to make Cheddar, Moz, Brie and Stilton, or at least attempt to make them
My question. I have read somewhere of blue cheese moulds contaminating other cheese stored in the cave? Is this correct? If so any suggestions as to how it can be prevented? I don't think my wife would like Brie/blue