I posted in a winemakers forum that I was making wine and cheese. A member of the winemakers forum replied with this:

“Just to note: the bacteria that is used in making cheese is typically
lactobacilli or streptococci families.  For those who do not recognize
it, lactobacilli is the family of bacteria that causes fun things like
vinegar, malo-lactic fermentation, and acetic acid.  Streptococci can
do the same, but don’t survive at wine alcohol levels as well.  The
ones used for cheese are not the kind added for MLF ;)

If you are making and storing cheese with the same equipment and
location you are making and storing wine you are risking your wine.
If you are making vinegar and cheese with the same equipment and
location you are probably just fine… “

“Most of the cheese you buy at the store is not active/alive.  The cheese you
are making is alive.  It’s the same as making vinegar near your wine.  All
it takes is one cell of the bacteria to get into your wine and it is
ruined.

Doesn’t mean you won’t be able to make the cheese without impacting the
wine, but it is a risk. “

Do any of you all have experience or knowledge?

My guess would be that as long as you’re sanitizing your stuff and properly storing your cultures and yeasts there shouldn’t be a problem. My wines and cheeses typically are made with different utensils and stored in separate places so I don’t really run much of a risk of cross contamination. The exception to this however is my PH meter. I use that for both but always clean it really good after each use. I would say that what you’re describing is probably a legitimate concern to someone with a wine/cheese fridge, especially during your primary fermentation where you have your vessel opened for the first couple of days.

Sounds right, the rennet reacts to the acid produced by the cultures to coagulate. Not good to mix it with things that stays clear of acids.

I make a lot of wine and I make cheese, and it is true that some of the bacteria in cheese can infect your wine (though I don’t think Acetobacter, the one that makes vinegar, is part of cheese making.)

I do not make cheese and wine in the same room, nor do I age cheese in the same space with containers of unfinished wine.  I also generally try to use separate utensils for winemaking and cheesemaking, which is not difficult as there is very little in common.  I have recently started making large batches of cheese, and I am siphoning the whey out of a large pot in those instances.  I keep that tubing in the “cheese equipment” area as opposed to the “wine equipment” area.  That is the only piece of hardware where I see the potential for causing problems.

If you are reasonably diligent with your sanitation procedures (as Neil stated) I do not expect you should have a problem.