Cave aging Blue Cheese - Will this affect other cheese in the cave?

[bmckee561]

I have a decent sized cheese cave that is maintained at 55F. and 80%RH.  I need to age my blue at 55F and 90%RH according to recipe.  Will the mold development on the blue effect the cheese currently stored in the cave?  I can use plastic containers to seperate them (store the blue in the plastic container with small water vessel inside)?

If uncovered, will the mold affect the other cheese (Farmhouse Cheddar) which has a nice yellow rind on it?  Should I vacuum seal the cheddar (several days of drying time already)?

Any input is always appreciated.

Salute!   

[Sailor Con Queso]

Blue mold is already everywhere anyway. You just need a good strategy for managing the rinds of your other cheeses. Tons of info if you search the Forum.