I am a beginner brewer and have a strong interest in brewing both beers and wines. I also make cheeses and other food items on the side. I am planning a new home construction, which includes a basement and possible sub-basement of my own design. My main question is if I can ferment beers and wines in the same room without the risk of contamination? And with the other foods, I use bacterial cultures as well as several other types of yeast both engineered and wild. I also work with edible mushroom spores to grow my own mushrooms.
Should you cut the cheese (making in your brewery area)?