Effects of Cheese Bacteria on Wine?

Hi All,

I was wondering if anyone out there has ever made cheese in the same location as their wine? My wife and I want to start making cheese, but I am also concerned that the bacteria we use to create mold on the cheese could contaminate my upcoming batches of wine. Anyone know what sort of effect cheese bacteria/molds could have on wine? From my reading so far, it sounds like the cheese bacteria tends to stay in the air/environment where you use it the way yeast strains stick around in wineries.

I make cheese but tend to use kefir to inoculate my cheese. I don't use the same tools for cheese as I do for wine and I use K-meta to sanitize and to date I have not found any problem. But that said, why would bacteria that prefer milk find the sugars they want in fruit - not least because the pH of the juice and must will tend to be far lower than the pH of milk? But I may simply be very lucky...