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A minicave makes it so much easier to handle your cheese so that it is less subject to infections. I use binder clips or chip clips to hold the lid slightly open. You want to allow an exchange of air, gases, and moisture. Too high humidity will block the cheese's ability to evaporate the excess moisture. The forum has tips about what to use for draining your cheese. Some cheesemaking retailers offer draining mats. Michael's sells needlepoint mats which I use along with other types of mats. From Walmart I some Rubbermaid mats which slightly elevate the mat so the cheese isn't sitting in the whey that it expels.I use blue nitrile gloves as an added disinfection assist. If I come down with a headcold during the cooler months while I still have cheeses that need tending, wiping, washing, and rubbing, I'll don a throwaway surgical mask so that I don't breathe on the cheeses. Brevibacterium linens is apparently what you have been blessed with in your cheese. It is one of many cultural rind manipulators that a cheesemaker may employ to develop a cheese. It works from the outside towards the inner paste where it transforms the former curd into a finely nuanced dairy miracle