When I may blue cheese, which may be this week, I have a concern over my cheese “cave” which is a converted freezer with a temp/humidity control… will it be ok to cure/age this there, or will the mold contaminate my other cheeses?  Anyone have experience with this?

No real experience, but I am doing that right now.  The blue cheese is turning a nice blue already and so far, no signs of cross contamination,  Time will tell.

The blue is in the upper middle:

I have had cross- contamination issues, but I’m sure the spore got in at the air-drying stage, as I keep my blues seperate from the others. Occasionally I get a little bit of blue in the core of a cheese but never on the surface. Not surprising as all my white cheeses are brine washed every second day for their entire life. I guess if you dont mind a bit of a blue surprise now and then it doesn’t really matter too much. After all, the’re all going to be edible (and delicious!)

The blue culture does not transfer by air and it is not spores like a mushroom that does carry in the air, its contact contamination and only needs a few cells to transfer, I would recommend a light covering of something so it can breath yet not touch anything including your fingers.

Neil - 17 June 2008 03:15 AM

The blue culture does not transfer by air and it is not spores like a mushroom that does carry in the air, its contact contamination and only needs a few cells to transfer, I would recommend a light covering of something so it can breath yet not touch anything including your fingers.

Neil…are you sure about this? I am about to take your advice and go for it!

I asked a prof of a university some time ago who said they are not spores and do not air travel, its contact travel, thats were I got my info from.

excellent…thanks

I was concerned about that as well.  Good to know.  Wash hands yes!

That last swiss I did turn to blue because I did not bleach the press and it got contaminated LOL now its patchy blue.

Blue swiss sounds good.  LOL maybe you are on to something?