Best way to hang chevre to dry to avoid bacterial and mold contamination?

[narnia]

Since our area of the country has such a high mold count, I thought that I would hang it inside the oven, but I am afraid that it may get even more humid in there with the liquid dripping.

Will mold spores in the environment affect what's inside the bag?  I have one bag that is see through nylon...a nutmilk bag and others that are floursack disht towels that have been boiled to death. 

[Gregore]

You mentioned that you use kefir to culture you chèvre ? If so I would not worry too much about  contaminants  form out side sources for the small amount of time it is hanging .  Besides it is impossible to keep everything away from it .

Things that are in your favor are the low ph  the kefir starter and the short time it is hanging . Even when I add blue mold,to,my cheese and leave it at room temps it takes 4 or more days to start to grow.

Our entire kitchen is full of fermenting and culturing and pickling food stuffs , if it was so easy to get sick from this way of living humans would have died out a long time ago .

The very worst case is you get wild  blue mold  on a bit of your cheese , just pick it off and eat the cheese.

[narnia]

Thanks for the input.  No.  I don't use kefir.  I use the chevre making packets from New England Cheesemaking.

[narnia]

I had nowhere else to hang my cheeses, as we currently do not have any upper cabinets.  So, I left them hanging in the oven overnight.  I hope they will be fine....

[Stinky]

I had nowhere else to hang my cheeses, as we currently do not have any upper cabinets.  So, I left them hanging in the oven overnight.  I hope they will be fine....

If they're not, put them somewhere else next time. Like Gregore said, it's really not a big issue. If you leave a bowl of chips out on the counter, mold spores will settle on them, sure. Does anyone get sick? Not usually.

[narnia]

How would I even know if they are fine or not?

[Stinky]

How would I even know if they are fine or not?

The cheese? Take it as proof that people eat cheese rinds all the time.

The tricky thing with many pathogens is that you can't tell they're there, but the risk is not very high. Just be careful, and if you're worried about something maybe only eat a little at a time.

[Gregore]

I remember Linuxboy on a very old post mentioning that molds on cheese do not produce the toxins that cause illness , something about a secondary stage of growth that they do not go through when they grow on cheese .

if you want to look for it it was some where in the  the tomme section

[narnia]

Thank you everyone!  You have put my heart at ease!