I'm no expert (only been making cheese a year or two) but I wouldn't put the beer and the cheese in the same area.
The cheese cultures you use are the ones that turn into lactic acid, and then the cheese ages while the cultures work. I keep my cheese items far from my beer items, and don't make cheese and beer in the same week.
I could be wrong, of course, but it just seems to me that the very "infections" I want to avoid in beer are what I'm encouraging in cheese.
Broken Leg Brewery
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