Author Topic: Propionibacterium  (Read 1656 times)

Offline Brian

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« on: January 07, 2009, 09:52:20 PM »
Will this infect my other cheeses in my cave like bleu cheese mold did to my supply a few years ago?



Offline Likesspace

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Re: Propionibacterium
« Reply #1 on: January 07, 2009, 10:12:05 PM »
I don't think you need to worry about cross contamination at all with a swiss. I've kept these cheeses actually touching Gouda and Cheddar with no problems whatsoever.
You need to know that I DO wax my swiss attempts. I'ts such a pain to try to maintain the proper humidity and keep the mold at bay.
That might be the reason why I've never had any problem with cross contamination.
Even without waxing the swiss, if it's stored with cheeses that are waxed I don't think you will have any problem.
I hope I'm right about this.


Offline Cartierusm

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Re: Propionibacterium
« Reply #2 on: January 08, 2009, 02:01:30 AM »
I don't know Dave, you could be. Let's think about this logically, it's a bacteria not a mold, mold goes airborne (Rangers hoe), bacteria is less likely to jump, I would think.

I don't know Brent try it and let us know, I think you'll be safe.
Life is like a box of chocolates sometimes too much rennet makes you kill people.