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Hello community,

a friend who is commercially doing pre baked pizza bases (pretty delicious actually) is offering to share his kitchen and office space - so I could expand from home cheesemaker into a potential side business.

I know cheesemaking and yeasts is not a good combo - but in reality, how bad is it really? He has a dough-mixing machine so not much work with hands is being done (which could spread the yeasts more)

Should I stay away from that?

Thanks

We make both cheese and sourdough in the same space, and I've never had early blowing. Just do the usual good cleaning and sanitization of everything that will touch the milk and cheese. Is there any sort of air filtration system? If not, maybe adding something like that could give you some peace of mind