Things are getting a little hairy in the cheese aging room. Although the Stilton styles are getting pretty green, the other cheeses seem to be infected too. I start to wonder whether the combination of moldy and non-moldy cheese in the same room is a good thing. I am also concerned about the possible contamination with Penicillium roqueforti of the aging room. I don't want to create a Rocuefort cave. I have sought online consultation and am awaiting response.
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