Last week I took two cheeses upstate to age them there. I wanted to see the difference between the rind development in the two different locations. My cave in Brooklyn seems to be rather sterile these days since I installed a Coolbot about a month ago.
Although the Coolbot keeps the cave at the desired temperature (56F) and the relative humidity is at 90%, I am afraid the constant air-movement created by the Coolbot has chased out all the microorganisms. At least, this is my guess. Some of the rinds on some cheeses even show little cracks. I find this very disconcerting especially as I was planning to control the climate in the planned cave at the creamery upstate in a similar way. I shall have to do some more research and consulting how to prevent this or at least come up with a better compromise.
The first four pictures are of one of the cheese I took upstate. Notice the beautiful mold development after only one week. The next two pictures are of a cheese after about three weeks in the cave in Brooklyn. No growth at all.
The last two pictures are of a cheese I made in early January. This one has been aging since then in the cave in Brooklyn. As one can see from the rind of this cheese, the cave did contain a wide variety of organisms before the Coolbot was installed.