Swiss cheese practice...some questions

[Ahriman]

Hi all.
First of all sorry for my English.
I got a couple of questions and begging for help.
The story is I'm practicing some cheese cooking for a half of the year.
I got a cave automatically controlled for temperature and humidity...12C and 90% respectively. Cave is quite big enough - 60 cubic metres.
I cooked some 70 heads of Alpin cheese. And 2 and 4 months old where quite tasty...and even where sold .
Then I started to cook Gruyère. Heads are good. In total I have about 200 heads in my cave.
And now started a strange situation.
My Alps are nice without any molds practically at all.
Fresh Gruyères also good and clean.
Those Gruyère 1 to 1.5 months old are with crazy molds of brown, yellow and grey molds...all photos attached.
I've read here in the forum that it's not a disaster, but anyway...

Is it normal that in one cave some heads are with molds some not...all Apls are not...all Gruyère but freshly cooked - are with?

Probably because of many heads arriving to my cave (20 kg per day) I have humidity out of control - 94-96%...I didn't considered to have some dehydrating facilities in it...will it disappear with the time as soon as cheese heads dry? Or I have to do something? (Now I doubled the time of fresh air ventilation)

Is it normal to keep both types of cheese in one cave?

Thank you for your attention.

[fattyacid]

There is nothing wrong with keeping those cheese types together. The molds are actually good molds. The molds  are there because your humidity is high, if you want them gone wash your cheese with a 2-3% NaCl brine. They look very nice! Please share more of your cheesemaking stories!


-FA