Bacteria and moulds are vital to the ripening and aroma of many cheeses. Scientists from the Institute for Milk Hygiene, Milk Technology and Food Science at the University of Veterinary Medicine, Vienna are working to identify the microorganisms that live on the rind of Vorarlberger Bergkäse, an Austrian alpine cheese. Researchers found differences between young and aged cheeses, but also in samples from different cheese cellars. Environment and production techniques also influence cheese flora. The research results were published in the International Journal of Food Microbiology.
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