Flame145
Senior Member
- Joined
- Oct 14, 2010
- Messages
- 196
- Reaction score
- 5
I am brand new to the cheese making. Just made cream cheese the othe day, came out great. Wooohooo. Any way was at Corrado's my LHBS, and I was getting dirrent supplies to try and make a blue cheese or a Camenbert. The one salesamn told me he would be very cocerned about the possibilty of the cheese bacteria getting into the wine barrels and wine and possibly infecting them.
Now he's got me thinking about this. Is this BS or should I be concerned. I am not going to risk the 80 gallons I have. Any clarification would be greatly appreciated. Thanks Bryan.
Now he's got me thinking about this. Is this BS or should I be concerned. I am not going to risk the 80 gallons I have. Any clarification would be greatly appreciated. Thanks Bryan.