Can you cure meat and age cheese in the same refrigerator?
Unfortunately I only have room for one fridge-- and would love to spend my time predominately making cheese but also dabbling a bit into curing sausages,hot dogs, salami, and things like Pancetta and ham also.
If I could do it alongside of the cheeses-- that would be perfect.
The ideal temperature and Humidity for a lot of Charcuterie (Aging/Curing Meat) should be around about the same intervals for aging cheese, correct? (55-65 Degrees and 70-80% humidity), I think.