I left a cooler sitting for a few days with some water in the bottom and a few clean cheese clothes draped to soak and evaporate in an effort to raise humidity in there. After a few days, it was pretty stinky in there.
I'm sure we've all experienced the camping cooler that we wish we cleaned earlier.
Is this a benefit to aging cheese, or would it be better to leave Starsan instead of water as the humidifying agent so nothing nasty is introduced into the inoculation area?
Has anyone seen negative flavor or other effects from using Starsan? It is what I use for sanitizing during the making process.