I have four cheeses I'm aging right now: Minnesota Blue Cheese, Cambazola, Mizithra, and Pepper Jack. I know I can put the Jack and Mizithra in the same cave, which for me is a Styrofoam container, but what about the other two? How will they affect each other? How will they affect the first two? Do they need separate caves? Everything is actually in an old farmhouse cellar--used to be a root cellar, but I've been reluctant to expose my mold cheese to the atmosphere since I have no idea what else in in the air.
Also, my Cambodia is getting a nice fuzzy white mold on the sides, but the top and bottom doesn't seem to be developing any, probably because I'm turning it daily. Is that going to be a problem? I'll need to puncture it soon to develop blue veining. The recipe doesn't say how often to turn after mold starts to develop, so maybe I shouldn't be turning it as often?