Mould Cross-Contamination?

General Cheese making discussion

Mould Cross-Contamination?

Postby markh » Sat May 13, 2006 10:53 am

I have started a couple of Stiltons which I now have maturing, covered, in a wine chiller at 45-50 F.

I would like to try the Camembert/Brie recipe, but would have to mature them in the same chiller.

Would this give problems with cross-contamination between the two mold cultures? ( I like blue brie, but prefer it to be deliberate :D )
Before the Roman came to Rye or out to Severn strode, the rolling English Drunkard made the rolling English road... G.K.Chesterton
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Postby Rik vonTrense » Mon May 15, 2006 7:15 am

The only way you would get cross contamination is by touch.

The mold spoors are not airborne unless of course they are powdery and you make a dust or the only other way is by you touching one and then the other.

Once the pencillium candidum had done it's job and the surface mold is all over it then nothing will get past that.

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