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?
Bleu advice |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
|