Hi,
I would like to start experimenting a little more and make some washed rinds (Blinens) and blue and brie and have them all ageing in the cave at the same time. I use tubs to age my cheese's in. How likely is cross contamination through air flow? If I am careful with sterilising my hands each time etc is it relatively safe to do this or am I risking ruining everything in the cave?
I have cheese cave setup and made out of a fridge. Temp and Humidity is pretty well controlled at 10degC 85% Humidity.
I have successfully made:
Brie (Goats and Cows), Soft Blue Cheese however I have only ever had one type in the fridge at any one time.
Any feedback would be greatly appreciated.
Cheers
Pete
Hi Pete. There are many others here on the forum with experience with mixing blues, bloomies and washed rinds but it's been my experience that if you're isolating in mini-caves you should be ok. Once the flora gets established on each cheese it's pretty resistant to invasion of others.
Ok Great.
Thanks John. I will give it a crack and see what happens.
Thanks for your response.